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That One Taco Bell Burrito With Chicken and Cream

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Taco Bell Burrito Supreme (Copycat) is an easy make at home recipe for one of Taco Bell's best menu items. With beans, beef, red sauce and cheddar cheese.

This easy Copycat Recipe is ready in under 10 minutes, and is perfect for packed lunches. Made with easy Taco Bell Red Sauce, and you can even make your own Taco Bell ground beef and Homemade Refried Beans.

Taco Bell Burrito Supreme on plate

TACO BELL BURRITO SUPREME (COPYCAT)

The Burrito Supreme just might be the best thing at Taco Bell, and thanks to this recipe you can have it from the comfort of your own home. There's no need to order take-out or go to the drive-thru. Just cook them up fresh so they're even better than the flavorful burritos you're used to.

Taco Bell Burrito Supremes have everything you could want and an easy bean burrito. Seasoned ground beef, refried beans, red sauce, onion, lettuce, sour cream, tomato and cheddar cheese make it crunchy, creamy, and bursting with flavor. Plus, making it at home means you can swap ingredients out, try some add-ins and experiment as much as you want.

Burritos are the perfect make-ahead meal. You can keep them in the freezer for an easy lunch to grab and take on the go.

HOW TO WARM UP TORTILLAS

When you warm tortillas in the microwave they can get dried out and less pliable. If you wrap the tortillas in a wet paper towel it gives enough moisture so they won't get so dry. You can also use this trick to reheat leftover burritos or quesadillas before eating them.

MORE FAST FOOD COPYCAT RECIPES

MAKE-AHEAD BURRITO SUPREME

  • Start by cooking your refried beans, ground beef, and Taco Bell Red Sauce.
  • Lay out 6 squares of tin foil that are large enough to wrap the finishes Burrito Supremes.
  • Put the flour tortillas onto each of the tin foil squares.
  • Spread refried beans over each tortilla then add ground beef, red sauce, onions, lettuce, sour cream, cheese, and diced tomatoes.
  • Fold up each burrito, then wrap them tightly in the tin foil.
  • Write the date on the tin foil so you'll know when the burritos are good until. They'll keep well in the freezer for up 3 months.
  • When you're ready to reheat the burrito unwrap the tin foil, wrap each burrito in a damp paper towel and microwave it for 2-3 minutes.

Taco Bell Crunchy Beef Tacos ingredients

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VARIATIONS ON TACO BELL BURRITO SUPREME (COPYCAT)

  • Meat: Instead of using ground beef you can try making a chicken burrito, use ground turkey or steak slices.
  • Cheese: You can change up the cheese by using shredded Swiss, pepper Jack, provolone, or mozzarella cheese.
  • Bean: If you don't want to use refried beans try out black beans, pinto beans, or kidney beans.
  • Add-ons: For more add-ons try seasoning with garlic powder, chili powder onion powder, and paprika. You could also add extra ingredients like nacho cheese, olives, and peppers.
  • Lighter Beef Burrito Supreme: To make a Beef Burrito Supreme with less calories try using lean ground beef, reduced-fat sour cream, and low-fat cheese.

MORE TACO BELL RECIPES

7-Layer Burrito:

  • Lay out your flour tortilla and spread refried beans over the top.
  • Add a ¼ cup Mexican Rice over the top.
  • Spoon 2 tablespoons sour cream on top.
  • Add ⅓ cup shredded lettuce.
  • Top with 2 tablespoons shedded pepper jack cheese.
  • Next add 2 tablespoons of guacamole.
  • Top the whole thing with diced tomatoes and wrap up the tortilla.

Quesarito:

  • Cook Taco Bell Ground Beef.
  • Cook some white rice according to the package instructions.
  • Lay out one tortilla on a microwave-safe plate then sprinkle cheddar cheese over it, and top it with another tortilla.
  • Put a wet paper towel over the tortillas and microwave them for 15 seconds or until the cheese is melted.
  • Add rice, then ground beef, more shredded cheese, sour cream, and guacamole to the tortilla.
  • Fold the ends of the tortillas and roll them up.

Shredded Chicken Burrito:

  • Combine ½ avocado, ⅛ cup ranch dressing, ⅛ cup buttermilk, a few pinches salt, 2 tablespoons sour cream in a blender.
  • Cook boneless skinless chicken breasts in a skillet. Add 2 cans of tomato sauce, cover and cook for 20 minutes. Once it's done shred the chicken.
  • In a sauce pan cook 1 cup long grain white rice, 2 cups chicken broth, salt, pepper, lime zest, 2 tablespoons cilantro, and 1 teaspoon cumin. Bring it to a boil then reduce the heat and leave covered until he rice is ready.
  • Warm 6 tortillas in the microwave covered in wet paper towels.
  • Spread ranch dressing over the tortilla.
  • Layer chicken, then rice, then top with cheddar cheese.
  • Roll up the burrito and repeat for the other five.

MORE MEXICAN RECIPES

HOW TO STORE TACO BELL BURRITO SUPREME

  • Serve: Don't leave your burritos at room temperature for more than 2 hours.
  • Store: You can keep your Taco Bell Burrito Supreme in the fridge for 3-4 days.
  • Freeze: The burritos will also stay good in the fridge for up to 3 months.

Taco Bell Burrito Supreme on plate

  • 1 pound ground beef , (80/20)
  • 4 cups water
  • 1 recipe Taco Bell Seasoning
  • 3 cups refried beans
  • 6 burrito sized flour tortillas
  • 1 cup Taco Bell Red Sauce
  • 1/4 yellow onion , minced
  • 1 cup lettuce
  • 1 cup sour cream
  • 1 cup cheddar cheese , finely shredded
  • 1 vine tomato , diced

  • Add ground beef to a large pot with the water.

  • Bring to a boil and using a potato masher, mash the ground beef until completely broken apart.

  • Cook for10 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 refried beans, ground beef, Taco Bell red sauce, onions, lettuce, sour cream, cheddar cheese and tomatoes.

  • Fold in the top and bottom and wrap tightly before serving.

Calories: 408 kcal | Carbohydrates: 17 g | Protein: 25 g | Fat: 25 g | Saturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 91 mg | Sodium: 1995 mg | Potassium: 427 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 862 IU | Vitamin C: 34 mg | Calcium: 243 mg | Iron: 3 mg

Keyword: Taco Bell Burrito Supreme (Copycat)

Burrito Supreme collage

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

See more posts by Sabrina

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That One Taco Bell Burrito With Chicken and Cream

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