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

'Better than Taco Bell' Flamin' Hot Grilled Cheese Burrito

• For the Flamin' Hot Seasoning
• 2 tablespoons cheddar cheese powder
• 1 tablespoon cayenne pepper
• 2 teaspoons annatto or achiote powder
• 1 teaspoon dry milk powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chicken bouillon powder
• ½ teaspoon salt
• ½ teaspoon sweet paprika
• ¼ teaspoon white pepper
• For the Flamin' Hot Rice
• 2 tablespoons Flamin' Hot seasoning
• 1 tablespoon lime juice
• 1 teaspoon chicken bouillon powder
• 1 ½ cup long grain white rice
• 1 cup crushed Flamin' Hot Fritos
• For the Creamy Chipotle Sauce
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 2 tablespoons chopped chipotle peppers in adobo
• 1 tablespoon lime juice
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin
• Salt, to taste
• For the taco beef
• 2 teaspoons olive oil
• 1 pound ground beef
• 1 tablespoon taco seasoning
• Salt, to taste
• For burrito assembly
• 6 burrito-sized flour tortillas
• ¾ cup nacho cheese sauce
• 1 ½ cups crushed Flamin' Hot Fritos
• 16 ounces (about 2 bricks) shredded Colby cheese, divided

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. Transfer the mixture to a coffee grinder, working in batches if necessary, and pulse until powdery. Set aside.
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. Once boiling, add the rice and Fritos, and stir to combine. Return to a boil and cook for 2 minutes.
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. 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. To make the taco beef, heat olive oil in a large skillet over medium-high heat.
8. Once hot, add the ground beef, and cook until brown, about 5 minutes.
9. Add the taco seasoning and stir to combine.
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. To assemble the burritos, place the tortillas on a clean work surface.
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. Dollop the rice with 1 to 2 tablespoons of the creamy chipotle sauce, then top that with ¼ cup of the taco beef.
14. Sprinkle the taco beef with ¼ cup of crushed Fritos, then sprinkle 2 tablespoons of shredded cheese on top.
15. Tightly roll the tortillas into a cylinder, making sure the ends are securely tucked.
16. Heat a large nonstick skillet over medium heat.
17. Sprinkle the skillet with ¼ cup of cheese, spreading out in a long rectangle to cover the area of the burrito.
18. Place the burrito, seam-side down, on top of the cheese. Cook for about 2 minutes, undisturbed.
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. Place another ¼ cup of cheese in the skillet, spreading out again in that rectangle pattern.
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. Remove the cheese-coated burrito from the skillet and repeat the process with the remaining burritos.
23. Serve the burritos with your choice of sides and condiments.