WHY YOU’LL LOVE CALIFORNIA BURRITOS

• Steak and fries in one cheesy bite… enough said
  
• Big flavors with minimal prep
  
• Feels like restaurant food at home
  
• Customizable and crowd-pleasing
  
• Fast enough for weeknights, indulgent enough for weekends

California Burrito

This is not a neat dinner. This is a lean-over-the-plate, don’t-wear-white situation. 

And honestly? That’s most of the appeal. 

Hot seasoned steak hits the extra crispy fries. The cheddar cheese melts into everything. The guac and sour cream cool it all down just enough. 

You don’t need fancy sauces, and you don’t need extra toppings. This combo has been right for a long time.

Make your California burritos nice and big… bigger than the state. Roll them tight so every bite is stuffed to the max. And don’t overthink it!

INGREDIENT NOTES

• Flank Steak: Lean, beefy, and perfectly tender when sliced against the grain.
  
• Spices: Garlic powder, chili powder, cumin, salt, and pepper. If you’ve been around here for a while, these should already be in your pantry.
  
• Frozen French Fries: Crisp them well, because texture matters here! I typically use my air fryer.
  
• Cheddar Cheese: Melts fast and plays well with steak and fries. Go mellow with Mild cheddar or bold with Extra Sharp.
  
• Flour Tortillas: Bigger is better. Small tortillas won’t survive this Mexican California burrito recipe.
  
• Guacamole: The creamy contrast is non-negotiable. Grab your favorite from the store to save time, or whip up a quick batch at home.

VARIATIONS 

Chicken: Use grilled or pan-seared chicken instead of steak. For extra crunch, try tenders!

Steak Swap: Skirt steak is just as good and even beefier.

Cheese-Heavy: Add Monterey Jack or queso to the mix.

Spicy: Stuff burritos with hot sauce or pickled jalapeños.

Carne Asada Style: Add a squeeze of lime juice to the steak after slicing.

Vegetarian Version: Replace steak with pinto or black beans.

California Burrito Bowl: Skip the tortilla and layer everything over rice in a bowl.

SERVING SUGGESTIONS 

• Dig in immediately while the fries are still hot.
  
• Serve with chips and salsa on the side.
  
• Pair California burritos with red rice or Mexican street corn salad.
  
• Great with ice-cold soda or beer.
  
• Have extra napkins handy… seriously.
  

CALIFORNIA BURRITO RECIPE FAQ 

This Mexican California burrito recipe works because of contrast and timing.

Hot steak and fries melt the cheese instantly, which helps everything bind together. Cooling elements, like guacamole and sour cream, keep the burrito from feeling greasy or heavy. 

Slicing the steak thinly against the grain shortens the muscle fibers, making each bite tender instead of chewy.

And the fries? They act like a starch and a crunch element. That’s why this burrito feels indulgent but still balanced.

Trust me, it’s chaotic in the absolute best way.

TOOLS NEEDED

• Large Skillet: For a hard and fast steak sear.
  
• Tongs: Make it easier to flip and handle the flank steak.
  
• Sharp Knife + Cutting Board: Clean, even slices matter here.
  
• Foil or
• : Optional, but helpful for wrapping.
  
• Microwave or Skillet: For warming the tortillas.

Enjoy!

With love, from our simple kitchen to yours.

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California Burritos

Try a California Burrito stuffed with seared steak, crispy fries, gooey cheese, guac, and sour cream. You’ll need two hands for this one!

Course Main Course

Cuisine American

Method Stovetop

Prep Time 12 minutes minutes

Cook Time 12 minutes minutes

Total Time 24 minutes minutes

Servings 3 large burritos

Calories 1221cal

Author Donna Elick

Ingredients

• 1 1/2 pounds flank steak
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 tablespoon extra virgin olive oil
• 3 large flour tortillas 12 inches or larger
• 2 cups frozen French fries, cooked until crispy
• 1 cup shredded cheddar cheese about 4 ounces
• 1 cup guacamole
• 1/2 cup sour cream
• Fresh cilantro leaves for garnish

Instructions

• SEASON STEAK: In a small bowl, combine 1 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon chili powder, and 1/2 teaspoon ground cumin. Pat the seasoning evenly onto both sides of 1 1/2 pounds flank steak.
• SEAR: Heat 1 tablespoon extra virgin olive oil in a large skillet over high heat. Add the flank steak and cook for 3 to 4 minutes per side, until well browned and cooked to your desired doneness.
• REST AND SLICE: Transfer the steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain, then cut into bite-sized pieces.
• WARM TORTILLAS: Warm 3 large flour tortillas in a dry skillet or microwave for 10 to 15 seconds until pliable.
• ASSEMBLE: Divide the steak evenly among the tortillas. Top with 2 cups frozen French fries, cooked until crispy, 1 cup shredded cheddar cheese, 1 cup guacamole, and 1/2 cup sour cream.
• ROLL: Fold in the sides of each tortilla, then roll tightly into burritos.
• SERVE: Serve immediately, garnished with Fresh cilantro leaves.

Notes

Make-Ahead: The steak can be cooked up to 2 days ahead and reheated gently before assembling the burritos.

Storage: Wrap leftover burritos tightly in foil and refrigerate for up to 3 days.

Reheating: Reheat wrapped burritos in the microwave or air fryer until warmed through. For a crisp exterior, warm in a skillet for 1 to 2 minutes per side.

Ingredient Note: Flank steak is lean and flavorful. Skirt steak works equally well if available.

Nutrition

Serving: 1 | Calories: 1221cal | Carbohydrates: 73g | Protein: 67g | Fat: 75g | Saturated Fat: 26g | Cholesterol: 196mg | Sodium: 2160mg | Sugar: 3g | Fiber: 14g | Calcium: 427mg | Iron: 8mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post California Burrito appeared first on The Slow Roasted Italian.

Forget about secret menus and paying high prices. New recipes like this are so fun to make! 

And yes, the finished product really does taste like it came straight from Taco Bell! 

Even though I don’t really know the Taco Bell menu all that well, I do know that making this simple serving of food tastes like the perfect copycat Taco Bell recipe. 

Your first impression will be that you should be impressed that you made this! It’s really simple – and yummy! 

I’ve made this dozens of times, and I can attest that it has great flavor and will fool most people into thinking that it’s one of the menu items straight from Taco Bell.

I’ll typically add extra cheese to mine because I’m a cheese fan through and through! 

Taco Bell Burrito Supreme

Feed the whole family their takeout favorites without the takeout prices! 

Even better, this recipe for Taco Bell burritos uses fresh ingredients so you can feel good about what you’re eating too.

Pair your Taco Bell burrito supreme with a cold glass of Baja Blast or add a Mexican pizza for your own homemade cravings box! 

Add a delicious Black Bean Quesarito and you are all set! Or you can easily just make a bean burrito and forgo any type of meat ingredients, too. This way, it fits all types of vegetarian diets for all to enjoy! 

Finish the meal off with a Caramel Apple Empanada! YUM! 

Looking for more copycat recipes? You’ll find dozens of options from all of your favorite fast food and sit-down restaurants.

If you love a loaded burrito, our classic Bean and Cheese Burrito is the easy, no-fuss version you’ll reach for on busy weeknights.

Ingredients Notes and Substitutions

• Ground beef and taco seasoning – I recommend using my homemade taco seasoning to recreate your favorite beef burrito from Taco Bell.
  
• Refried beans – A key ingredient in your Taco Bell burrito, don’t skip the beans! (I’ll typically use refried beans with low sodium content)
  
  You could also use black beans if you’re not a fan of refried beans. 
  
• Tortillas – I use flour tortillas as they are typically large enough for a loaded burrito recipe like this one. If you find large corn tortillas, you can use those instead if you’d like.
  
• Fresh veggies – I’m using lettuce, onion, tomatoes, and black olives.
  
• Cheese and sour cream – I like adding a bit of cheese and sour cream to my burrito supreme to balance out the other flavors.

And don’t be afraid to use different ingredients! Even though it changes that copycat factor, you still want to make this for your tastebuds and cravings.

You could put some seasoned rice in the base of the tortilla, and even top with some nacho cheese sauce or chipotle sauces. Have fun and try new flavors! 

How To Make A Burrito Supreme

Start by browning the ground beef on the stove. Chop it up as it cooks, then let it simmer with taco seasoning and a little bit of water.

Meanwhile, heat the tortillas, beans, and red sauce in the microwave and chop up the produce.

Assemble each one by layering the fillings down the center of each tortilla. Then, fold the two sides over all of the ingredients before rolling them up!

What’s great about this recipe is that everyone can personalize their own with different amounts and combinations of beans, meat, sauce, and toppings.

Just keep in mind that larger portions of each filling may make it more difficult to roll up your Taco Bell burrito!

Tips and Tricks for Making Taco Bell Burritos

• Skip a step. I love to prepare a big batch of ground beef to have on hand. 
  
  Simply add the taco seasoning while it cooks and portion it out before freezing. Then, warm it before spooning it into your Taco Bell supreme burrito!
  
• Warm the tortillas. Don’t skip this simple step — it helps keep all of the fillings warm and prevents cracking when you roll it all together.
  
• Heat the beans and sauce too! Not only will they be easier to spread, but the warmth will melt down the cheese when added.
  
• Want the perfect texture? Be sure to chop up the meat really well while it is cooking. 
  
  In fact, you can pulse it in a food processor or blender to get it just like the fast food version.

Beef Burrito Taco Bell FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Taco Bell Burrito Supreme (Homemade Copycat Recipe)

The Taco Bell Burrito Supreme is a popular menu item that can be made at home. Skip the drive-thru and try this recipe for dinner tonight!

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 443cal

Author Donna Elick

Ingredients

• 1 pound ground beef
• 1/4 cup taco seasoning
• 3/4 cup water
• 6 burrito-size flour tortillas
• 16 ounce can refried beans
• 1/2 cup red sauce or desired amount
• 1 cup grated cheddar cheese
• 1/2 cup diced tomatoes
• 1/2 cup diced romaine lettuce
• 1/2 cup finely diced white onion
• 1/4 cup sliced black olives
• 1/3 cup sour cream for garnish

Instructions

• In a medium skillet, brown ground beef over medium heat, using a chopper or wooden spoon to chop into very small pieces.
• Add taco seasoning and water; stir and bring mixture to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
• Heat flour tortillas in the microwave until warm and pliable (about 20 seconds).
• Heat refried beans and red sauce in separate bowls.
• Place a warmed tortilla in front of you. Spread a large spoonful (about ⅙ of the meat) of the warm meat in a line centered in the tortilla (leave room for folding in the sides).
• Spread refried beans over the meat.
• Next, spread as much red sauce as you like over the meat and beans.
• Top with a sprinkle of cheese, tomatoes, lettuce, and onions.
• Add black olive slices and drizzle with sour cream.
• Fold in the two sides over the burrito filling. Roll up and serve immediately.

Nutrition

Serving: 1 | Calories: 443cal | Carbohydrates: 32g | Protein: 25g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 2333mg | Sugar: 6g | Fiber: 7g | Calcium: 241mg | Iron: 4mg

Originally published August 2021, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Taco Bell Burrito Supreme (Homemade Copycat Recipe) appeared first on The Slow Roasted Italian.