Taco Bell Beefy Fritos Burrito

12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Taco Bell Beefy Fritos Burrito is the ultimate kid-friendly copycat recipe with classic burrito fillings plus melty nacho cheese and crunchy Frito chips. 

Lately we’ve really been loving making Copycat Recipes for our favorite Taco Bell dishes. Between Taco Bell Beefy 5-Layer Burrito, Taco Bell Burrito Supreme, Taco Bell Quesarito, and this recipe you can enjoy all your favorite menu items without ever having to wait in a drive thru. 

Taco Bell Beefy Fritos Burrito on plate with Fritos


These homemade Burritos have all the flavor you love from Taco Bell, but made even better. Making your Beefy Fritos Burrito at home means you can use all fresh, flavorful ingredients. Make your own ground beef, Mexican Rice and Nacho Cheese Sauce. Making these burrito fillings fresh makes them even more delicious. Plus, you know exactly what went in to each ingredient. 

Taco Bell Beefy Fritos Burritos is as simple as it is delicious. All you need to fill the tortillas are rice, ground beef, nacho cheese, and of course it’s all topped with crunchy Fritos. Another great thing about making it from home is you can experiment with the fillings and add in other ingredients to make a personalized burrito. 

Taco Bell Burritos are great to make for a quick dinner that will be a huge hit with your kids or for an easy lunch. You can freeze the burritos for a microwaveable lunch that keeps well for months. Take them with you to work, or pack them in school lunches for your kids. 



  • Start by making your ground beef, Mexican rice, and Nacho Cheese Sauce
  • Lay your 6 tortillas out and top each one with rice, ground beef, and nacho cheese sauce. Unfortunately the Fritos won’t stay crunchy in the freezer so it’s better to leave those out for now.
  • Fold the the 6 burritos, then wrap them all tightly in tin foil. 
  • Write the date on the foil. This way you’ll know how long they’ve been in the freezer. Frozen burritos last well for up to 3 months. Put them in a freezer bag and seal it. 
  • When you’re ready to serve your burritos take them out of the freezer and remove the tin foil. Wrap each burrito in a damp paper towel and microwave it for 2-3 minutes on full power. 
  • Once it’s done in the microwave, add your Fritos chips and enjoy your Taco Bell Beefy Fritos Burrito. 

Taco Bell Beefy Fritos Burrito ingredients on tortilla


  • Meat: You can exchange the ground beef in your burrito for shredded chicken, ground turkey, or steak slices. 
  • Cheese: For an even more cheesy Beef Burrito add in some shredded cheese along with the nacho cheese. Sharp cheddar, Swiss, or mozzarella would all make great additions. 
  • Beans: Try halving the rice in the recipe to make room for beans in your burrito. Refried beans are the most obvious option, but you could also try black beans or kidney beans. 
  • Add-ons: The great thing about burritos, like the Beefy Fritos Burrito, is you can get as creative as you want adding different fillings. Try putting in some shredded lettuce, sour cream, black olives or sliced bell peppers. You could also add some seasoning like garlic powder, chili powder onion powder, and paprika.


Shredded Chicken Burrito:

  • Combine ½ avocado, ⅛ cup ranch dressing, ⅛ cup buttermilk, a few pinches salt, and 2 tablespoons of sour cream in a blender for the dressing. 
  • Cook boneless skinless chicken breasts in a skillet. Add 2 cans of tomato sauce, cover and continue to cook for 20 minutes. After cooking, use a fork to shred the chicken breast. 
  • Prepare Mexican Rice.
  • Warm 6 tortillas in the microwave covered in wet paper towels.
  • Spread the homemade dressing over each tortilla.
  • Layer chicken, then rice, and shredded cheddar cheese in the tortilla. 
  • Fold the ends and roll the Chicken Burrito tightly. 

7-Layer Burrito:

  • Lay out your flour tortilla and spread refried beans over the top.
  • Add a ¼ cup Mexican Rice on top of that. 
  • Spoon on 2 tablespoons of sour cream. 
  • Add ⅓ cup shredded lettuce.
  • Top with 2 tablespoons shedded pepper jack cheese.
  • Then add 2 tablespoons of guacamole.
  • Top the burrito off with diced tomatoes.
  • Fold the ends and roll the burrito tightly to enjoy.



  • Serve: After preparing your Taco Bell Beefy Fritos Burrito, don’t leave it out at room temperature for more than 2 hours. 
  • Store: Wrap your burrito in tin foil to keep it in the fridge for 3-4 days. 
  • Freeze: Without the Fritos, this burrito will stay good in the freezer for up to 3 months. 

Taco Bell Beefy Fritos Burrito on plate with Fritos

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Taco Bell Beefy Fritos Burrito

Taco Bell Beefy Fritos Burrito is the ultimate kid-friendly copycat recipe with classic burrito fillings plus melty nacho cheese and crunchy Frito chips. 
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Author Sabrina Snyder



  • Add ground beef and water to a large pot.
  • Bring to a boil and using a potato masher, mash the ground beef until completely broken apart.
  • Cook for 10 minutes, then drain all but about 1 cup of the water.
  • Add in the Taco Bell Taco Seasoning mix and stir well.
  • Cook until the liquid is reduced.
  • Wrap tortillas in damp paper towels and microwave for 20 seconds on 50% power.
  • Top each tortilla with Mexican rice, cooked ground beef, nacho cheese sauce and Fritos chips.
  • Fold in the top and bottom and wrap tightly before serving.


Calories: 425kcal | Carbohydrates: 55g | Protein: 13g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 372mg | Potassium: 198mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Calcium: 74mg | Iron: 2mg

Taco Bell Beefy Fritos Burrito collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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