'Better Than Taco Bell' Flamin' Hot Grilled Cheese Burrito Recipe

Ingredients

• 2 tablespoons cheddar cheese powder
• 1 tablespoon cayenne pepper
• 2 teaspoons annatto or achiote powder
• 1 teaspoon dry milk powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chicken bouillon powder
• 1/2 teaspoon salt
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon white pepper
• 2 tablespoons Flamin' Hot seasoning
• 1 tablespoon lime juice
• 1 teaspoon chicken bouillon powder
• 1 1/2 cup long grain white rice
• 1 cup crushed Flamin' Hot Fritos
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons chopped chipotle peppers in adobo
• 1 tablespoon lime juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Salt, to taste
• 2 teaspoons olive oil
• 1 pound ground beef
• 1 tablespoon taco seasoning
• Salt, to taste
• 6 burrito-sized flour tortillas
• 3/4 cup nacho cheese sauce
• 1 1/2 cups crushed Flamin' Hot Fritos
• 16 ounces (about 2 bricks) shredded Colby cheese, divided

Instructions

1. 1

   To make the seasoning, place the cheese powder, cayenne, annatto, milk powder, garlic powder, onion powder, bouillon powder, salt, paprika, and white pepper in a small bowl. Stir to combine.

2. 2

   Transfer the mixture to a coffee grinder, working in batches if necessary, and pulse until powdery. Set aside.

3. 3

   To make the rice, fill a large saucepan with 2 ¾ cups of water. Add 2 tablespoons of the Flamin' Hot seasoning, lime juice, and bouillon. Stir to combine and bring to a boil over high heat.

4. 4

   Once boiling, add the rice and Fritos, and stir to combine. Return to a boil and cook for 2 minutes.

5. 5

   Reduce heat to low, cover, and cook for 20 to 25 minutes or until the rice is cooked through and fluffy. Remove from the heat and set aside.

6. 6

   To make the chipotle sauce, place mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, and cumin in a bowl. Stir to combine, season to taste with salt, and refrigerate until ready to serve.

7. 7

   To make the taco beef, heat olive oil in a large skillet over medium-high heat.

8. 8

   Once hot, add the ground beef, and cook until brown, about 5 minutes.

9. 9

   Add the taco seasoning and stir to combine.

10. 10

    Add 2 tablespoons of water to the skillet, stir to combine, and continue cooking until most of the liquid has evaporated, about 3 minutes. Season to taste with salt and set aside.

11. 11

    To assemble the burritos, place the tortillas on a clean work surface.

12. 12

    Spoon about 2 tablespoons of nacho cheese into the center of each tortilla. Top the nacho cheese with ⅓ cup of the cooked rice.

13. 13

    Dollop the rice with 1 to 2 tablespoons of the creamy chipotle sauce, then top that with ¼ cup of the taco beef.

14. 14

    Sprinkle the taco beef with ¼ cup of crushed Fritos, then sprinkle 2 tablespoons of shredded cheese on top.

15. 15

    Tightly roll the tortillas into a cylinder, making sure the ends are securely tucked.

16. 16

    Heat a large nonstick skillet over medium heat.

17. 17

    Sprinkle the skillet with ¼ cup of cheese, spreading out in a long rectangle to cover the area of the burrito.

18. 18

    Place the burrito, seam-side down, on top of the cheese. Cook for about 2 minutes, undisturbed.

19. 19

    Once the cheese has melted and begun to crisp, flip the burrito over, coating in the crispy cheese, and remove from the skillet.

20. 20

    Place another ¼ cup of cheese in the skillet, spreading out again in that rectangle pattern.

21. 21

    Return the burrito to the skillet, placing it on top of the cheese, crispy-cheese side up, and cook for another 2 minutes or until this cheese has become melty and crisp.

22. 22

    Remove the cheese-coated burrito from the skillet and repeat the process with the remaining burritos.

23. 23

    Serve the burritos with your choice of sides and condiments.