Ingredients:

  • 1 lb (450g) ground beef (80/20 or leaner)
  • 1 tbsp (15 ml) olive oil
  • 1 packet (1 oz/28g) Taco Seasoning Mix
  • ½ cup (120 ml) water
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (15g) all-purpose flour
  • 1 ½ cups (360 ml) milk (whole milk recommended for richness)
  • 4 oz (115g) Velveeta cheese, cubed
  • 4 oz (115g) sharp cheddar cheese, shredded
  • ¼ tsp garlic powder
  • ⅛ tsp cayenne pepper (optional, for a kick)
  • 2 large flour tortillas (12-inch)
  • ½ cup (115g) shredded cheddar cheese
  • ½ cup (115g) shredded Monterey Jack cheese
  • ½ cup (115g) shredded Pepper Jack cheese
  • ½ cup (115g) shredded mozzarella cheese

Instructions:

  1. Brown ground beef in a skillet with olive oil over medium-high heat. Drain excess grease. Stir in taco seasoning and water; simmer until thickened.
  2. Melt butter in a saucepan over medium heat. Whisk in flour until smooth. Gradually whisk in milk until thickened. Reduce heat to low and stir in Velveeta, cheddar cheese, garlic powder, and cayenne pepper (if using). Stir until melted and smooth.
  3. Warm the tortillas slightly to make them pliable. Spread a thin layer of cheese sauce on each tortilla. Add seasoned ground beef and shredded cheese to the tortilla. Fold in the sides and roll up tightly.
  4. Heat a griddle or large skillet over medium heat. Brush the outside of each burrito with melted butter or cooking oil. Grill the burritos on both sides until golden brown and the cheese is melted and gooey, pressing down gently to flatten them.
  5. Cut the burritos in half (optional) and serve immediately with your favorite toppings like sour cream, guacamole, and pico de gallo.