Beefy 5-Layer Burrito Recipe

This Beefy 5-Layer Burrito recipe is stacked with warm refried beans, seasoned beef, nacho cheese, shredded cheddar, and sour cream — all wrapped in a soft tortilla (and yeah, it’s just as filling as it sounds). It’s quick, low-effort, and perfect for when you need something hearty but also don’t want to clean 10 pans.

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Quick Summary

• Prep time: 10 mins
• Cook time: 0 mins (just reheating stuff)
• Flavor: cheesy, savory, bold
• Great for: lazy lunches, binge-watch snacks, food that feels like a hug

Why I Like This Recipe

Honestly? I just wanted something warm, cheesy, and mildly ridiculous. So I grabbed what I had, microwaved some tortillas, and built a burrito that somehow ended up feeling like a full-on meal. No shame. No dishes either.

Ingredients

• 12 flour tortillas (burrito-sized)
• 3 cups refried beans
• 1 lb ground beef (seasoned – see below)
• 1½ cups nacho cheese sauce
• 1 cup shredded cheddar cheese
• 1 cup light sour cream

How To Make Beefy 5-Layer Burrito

• Warm the tortillas: Wrap in damp paper towels and microwave for 20 seconds at 50% power. This keeps them from cracking when you roll.
• Layer the first half: Take 6 tortillas. Spread nacho cheese sauce across the middle — leave about an inch at the edges.
• Top with second tortilla: Place another tortilla on top and gently press down. This forms the base for your burrito layers.
• Add the fillings: Smear refried beans down the center. Spoon over the cooked beef, a dollop of sour cream, and a handful of cheddar cheese.
• Wrap and roll: Fold in the sides, then roll it tight from the bottom up. Keep an eye out for sauce trying to sneak out.

Tips for Success

• Don’t overfill — it’s tempting, but then it turns into a wrap disaster.
• Use warm fillings — cold beans don’t spread well.
• Press the second tortilla down gently before adding fillings. Helps keep things together.
• Shred your own cheese if you want that good melt.
• Keep a couple of paper towels nearby — this one gets a little messy.

Storage and Reheating

• Fridge: Wrap extras in foil. Store up to 3 days.
• Reheat: Microwave works, but oven or skillet gets the best texture. 350°F for 10 mins.
• Freezer: Yep, freeze them wrapped in parchment and foil. Reheat from frozen — 25 mins at 375°F.

Frequently Asked Questions

• Do I need two tortillas for each burrito?
  Technically no, but it adds that layered feel and keeps the nacho cheese tucked in.
• Can I swap the beef?
  Sure. Shredded chicken, turkey, black beans, whatever’s in the fridge.
• Does this work with store-bought beef?
  Yep. Just reheat and season a bit if it tastes bland.
• Is it spicy?
  Not unless your nacho cheese has a kick. Add hot sauce if you want heat.
• How do I stop it from falling apart?
  Wrap it tight. Start folding when the fillings are still warm — they bind better.

Common Mistakes and How to Dodge Them

• Using cold tortillas: They tear. Always warm them. Damp paper towels are your friend.
• Too much sour cream: Sounds weird, but it makes things slippery. Just a spoonful does the job.
• Skipping the press step: If you don’t press the two tortillas together before adding fillings, it’ll just split apart when you roll.
• Overstuffing: We’ve all done it. It never ends well. Stick to a modest scoop of each filling.
• Not sealing the edges: Tuck in the sides before the final roll. Keeps everything inside where it belongs.

Nutrition Facts (Per Serving)

• Calories: 523 kcal
• Total Fat: 36g
• Saturated Fat: 15g
• Cholesterol: 92mg
• Sodium: 1384mg
• Potassium: 304mg
• Total Carbohydrate: 21g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 26g