5 Layer Burritos

Taco Bell made me so mad with how the greedily increased the price of this burrito, that I decided to make my own.

Ingredients

• 10 large flour tortillas, often called "Burrito" tortillas
• 1 cup - sour cream, or plain greek yogurt
• 2 cups - Mexican cheese blend

Refried Beans

• 1 lb - dried pinto beans
• 2 tps - onion powder
• 2 tps - ancho chili powder
• 2 tps - garlic powder
• ¼ cup - bacon fat

Spanish Rice

• 2 tbs - canola oil
• 2 cups - long-grain white rice
• 1 tbs - chicken bouillon
• 4 cups - water
• 1 8oz can - tomato sauce
• 1 tsp - minced garlic
• 1 tsp - salt
• 1 tsp - cumin
• black pepper, to taste

Taco Beef

• 2 lbs - ground beef
• 1 packet - taco seasoning

Cheese Sauce

• 1½ cup - milk or water
• 2 tsp - sodium citrate
• ½ tsp - garlic powder
• 8 oz - cheddar cheese block, grated
• 1 dash - hot sauce, like Louisiana hot sauce
• salt

Steps

Refried Beans

Follow the directions of the Porky Refried Beans recipe.

Spanish Rice

Follow the directions of the Spanish Rice recipe.

Taco Beef

1. Brown ground beef on medium heat. Drain the excess fat. Season like taco filling according to the directions of your taco seasoning packet.

Cheese Sauce

1. Heat up milk/water until it steams, then add sodium citrate and garlic powder. Stir until dissolved.
2. Slow add grated cheddar into the pot, stirring. Add more when the last batch of cheese is dissolved.
3. Once cheese is fully added, stir in hot sauce.
4. Taste and add salt if desired.

To Assemble

1. Lay 1 tortilla down flat. Smear about 2 tbs refried beans and 1 tbs of sour cream.
2. Scoop about 2 tbs of ground beef.
3. Drizzle cheese sauce, just not too much to make it a soup. Add a pinch or two of shredded mexican cheese.
4. Place about 3 tbs of rice
5. Roll into a burrito and place seam side down on a 350°F heated griddle. Once you finish the next burrito, flip the previous one. Once both sides are done, they are ready to eat.