Best Double Crunch Fried Burritos Recipes
TACO BELL BEEFY FRITOS BURRITO CLONE
Ultimately you would make everything from scratch, but since this is a copycat recipe of a dollar menu junk food item, let's take some shortcuts ;-) Basically it's beef, rice & nacho cheese sauce and Fritos, nuttin' fancy. but ours will taste superior due to the fact it's not a dollar menu item and we can add more beef changing the flavor profile from a rice, fritos and cheese burrito with a minuscule meat flavor to a monumental explosion of culinary bliss! (too much? lol!) The only "stand" I take is I don't eat store bought Nacho cheese (but I will eat Taco Bell gas sauce, go figure) so the recipe includes a homemade version that literally takes 5 minutes.*Note, there is a great clone of Taco Bell seasoning and Spanish rice made from scratch on this website, if you're into the extra effort, it's worth it.
Provided by Kana K.
Categories Mexican
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook ground beef and Spanish rice according to directions on packages.
- For the Nacho cheese sauce:.
- Add the butter and flour to a small sauce pot. Heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds.
- Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. Once it's thick enough to coat a spoon, turn off the heat.
- Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt. Do not over heat the cheese sauce.
- Once all the cheese is melted into the sauce, stir in the salt and chili powder. Taste and adjust the seasoning as needed. If the sauce becomes too thick, simply whisk in an additional splash of milk.
- Lastly, let's eat!
- Warm a flour tortilla in a pan or oven until pliable. lay on a flat surface, rice, beef, Fritos and top with nacho cheese sauce, roll 'er up and dig inches.
Nutrition Facts : Calories 745.6, Fat 46.5, SaturatedFat 21.8, Cholesterol 143.2, Sodium 1499.9, Carbohydrate 42.6, Fiber 3.6, Sugar 5.7, Protein 38.7
DOUBLE CRUNCH FRIED CHICKEN TACOS
Double down on your dinner's crunch factor by wrapping classic hard taco shells with fried chicken. Triple-dipping the chicken in a seasoned cornstarch mixture creates an extra-crispy crust.
Provided by Stuart O'Keeffe
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F and set a wire rack inside a rimmed baking sheet.
- Slice a chicken breast horizontally three-quarters of the way through, then open it up like a book. Cover with plastic wrap and pound the chicken breast with a mallet or rolling pin until 1/2 inch thick. Repeat with the remaining chicken.
- Heat about 4 inches oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 360 degrees F.
- Meanwhile, whisk the cornstarch, seafood seasoning and 2 teaspoons kosher salt together in a shallow bowl. Whisk the eggs in another shallow bowl.
- Dip a piece of chicken in the cornstarch, then eggs, then cornstarch, then eggs and finally in the cornstarch again.
- Wrap the chicken around a hard taco shell (to resemble a taco) and hold in place gently with a pair of tongs. Lower the chicken into the hot oil, submerging it fully, and hold for about 45 seconds before releasing on its side. Cook for 3 minutes, then flip to the other side and cook until the crust is golden brown and the chicken is cooked through, about 3 minutes more. Place on the prepared wire rack to drain and cool. Repeat with the remaining chicken breasts and taco shells. Transfer the chicken taco shells to the oven to keep warm.
- Combine the cabbage, carrots, mayonnaise and hot sauce in a large bowl. Place a heaping tablespoon of slaw in the base of each chicken taco shell, then top with cherry tomatoes and avocado. Enjoy.
CRUNCHY TACO BURRITOS
You will be surprised with the crunch in these burritos made with Hamburger Helper®.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In 10-inch skillet; cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water, 1 cup milk and the sauce mix (from Hamburger Helper box) until blended. Heat to boiling. Stir in uncooked rice (from Hamburger Helper box).
- Reduce heat; cover and simmer about 25 minutes, stirring occasionally, until rice is tender.
- Meanwhile, in small bowl, stir milk and topping mix (from Hamburger Helper box) 30 seconds; set aside. Slightly crush corn chips (from Hamburger Helper box); set aside.
- Heat tortillas as directed on package. Spoon a generous 1/4 cup beef mixture down center of each warm tortilla; drizzle with cheese topping. Top with green onions, tomato and crushed corn chips. Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.
Nutrition Facts : Calories 540, Carbohydrate 68 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 23 g, SaturatedFat 6 g, ServingSize 1 Serving (2 Burritos), Sodium 1340 mg, Sugar 6 g, TransFat 2 1/2 g
TASTY BURRITOS
My cousin is of Mexican heritage, and I've watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They're even better warmed up the next day in the microwave. -Debi Lane, Chattanooga, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.
Nutrition Facts :
DOUBLE CRUNCH FRIED BURRITO'S
Crunchy goodness. I served this with a side of nachos. It got rave reviews
Provided by barbara lentz @blentz8
Categories Beef
Number Of Ingredients 13
Steps:
- Brown the meat with the onions and taco seasoning. Set aside.
- Add 2 tbsp. oil to large skillet and fry the corn tortillas. Set aside on paper towel to drain.
- Warm the flour tortillas in microwave. Get all ingredients together to assemble.
- Lay out flour tortillas and spread the queso evenly on each one leaving wide edges. Top with meat mixture.
- Place a corn tortilla on top of each and spread 1/4 cup sour cream on top of each. Top each with 1/2 cup shredded cheese and lettuce.
- Then add the tomatoes. Wrap the edges towards the center and close around filling.
- Add 2 tbsp. oil to pan and get hot. Sear the burritos seam side down until browned on all sides.
- Serve with salsa garnished with cilantro and a dollup of sour cream
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