Taco Bell Beefy 5-Layer Burrito: An Amazing Ultimate Copycat Recipe

Why You’ll Love Taco Bell Beefy 5-Layer Burrito: An Amazing Ultimate Copycat Recipe

I like this recipe because it’s filling, flavorful, and surprisingly easy to put together. I enjoy how each layer adds something different, from the seasoned beef to the creamy beans and melty cheese. It’s one of those meals I make when I want something indulgent that everyone instantly recognizes and loves.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound ground beef
1 packet taco seasoning
1 can (15 oz) refried beans
1 cup nacho cheese sauce
1 cup sour cream
4 large flour tortillas
Shredded cheese (Mexican blend or cheddar)
Optional toppings: diced tomatoes, lettuce, jalapeños

Directions

I start by browning the ground beef in a skillet over medium heat until fully cooked, then drain off any excess grease. I add the taco seasoning along with the recommended amount of water from the packet and let it simmer for about 5 minutes so the flavors come together.

While the beef cooks, I warm the refried beans in a small pot over low heat, stirring occasionally so they don’t stick. I lay the flour tortillas out on a clean surface and begin layering. I spread about a quarter cup of refried beans onto each tortilla, followed by seasoned beef, nacho cheese sauce, sour cream, and a sprinkle of shredded cheese.

I roll the tortillas tightly, folding in the sides as I go to keep everything secure. When I want a slightly crispy exterior, I place the burritos seam-side down in a hot skillet for 2 to 3 minutes per side until golden. I let them cool briefly before serving.

Servings and Timing

I usually make this recipe to serve 4 burritos. Prep time takes about 10 minutes, cook time is around 20 minutes, and everything is ready in roughly 30 minutes.

Variations

I sometimes add rice to make the burritos even heartier. When I want more heat, I mix hot sauce or chopped jalapeños into the beef. I also like swapping ground beef for ground turkey for a lighter option.

Storage/Reheating

I store leftover burritos wrapped tightly in foil in the refrigerator for up to 3 days. To reheat, I warm them in a skillet or oven until heated through. I avoid microwaving when possible because I like the tortillas to stay slightly crisp.

FAQs

Can I make these burritos ahead of time?

I often assemble them ahead and store them unheated until I’m ready to warm them up.

Can I freeze these burritos?

I freeze them tightly wrapped, then thaw and reheat when needed.

What kind of nacho cheese works best?

I use a smooth, pourable nacho cheese sauce for the most authentic texture.

Can I make this recipe vegetarian?

I swap the beef for seasoned lentils or plant-based crumbles.

How do I keep the burritos from getting soggy?

I make sure the beans aren’t too watery and don’t overfill the tortillas.

Can I add rice to this recipe?

I add rice sometimes, even though it’s not traditional, for extra bulk.

What tortillas should I use?

I use large, soft flour tortillas so they roll easily without tearing.

Can I use homemade taco seasoning?

I use homemade seasoning often, adjusting salt and spice to taste.

Is this recipe spicy?

I find it mild, but I easily add heat with jalapeños or hot sauce.

Can I serve these with sides?

I like serving them with chips, salsa, or a simple salad.

Conclusion

I keep this beefy 5-layer burrito recipe in my rotation because it’s satisfying, nostalgic, and easy to recreate at home. It’s the kind of meal I make when I want big flavors, plenty of cheese, and a guaranteed crowd-pleaser.