Frito Burrito Recipe

Prepare ingredients

Measure and chop the onion and mince the garlic. Have tomato paste and beef broth ready.

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

Add the chopped onion and sauté 3–4 minutes until softened and translucent.

Add the ground beef to the skillet. Break it up with a spatula and cook 6–8 minutes until browned and no longer pink.

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook 30–45 seconds until fragrant.

Mix in the tomato paste and cook 1 minute to deepen flavor. Pour in 1/2 cup beef broth (or water) to deglaze the pan, scraping any browned bits from the bottom. Simmer 3–5 minutes until slightly thickened but still saucy. Taste and adjust salt or spices if needed. Remove from heat.

While the meat simmers, place 3 cups of corn chips (Fritos) in a medium bowl and slightly crush by hand into bite-size pieces (don't pulverize — you want some chunkiness).

Spread the crushed chips across the center of each tortilla in an even layer (reserve about 1/3 cup cheese for topping later).

Spoon a generous 1/2 of the warm beef mixture over the chips on each tortilla (divide filling evenly between the two tortillas). The chips will absorb some juices and stay crunchy.

Sprinkle the shredded cheddar evenly over the meat and chips. If you reserved cheese, sprinkle the remaining on top of the assembled burritos before finishing.

Add desired toppings: a layer of shredded lettuce, diced tomatoes, a spoonful of salsa, a dollop of sour cream, pickled jalapeños and cilantro if using. Squeeze a little lime over the toppings.

Fold the burrito: fold the short edge nearest you up over the filling, fold the sides in toward the center, then roll tightly away from you to enclose. Repeat for the second tortilla.

Optional — crisp the outside: heat a clean skillet or griddle over medium heat with a light brush of oil or a small spray. Place the burritos seam-side down and cook 1–2 minutes per side until the tortillas are golden and slightly crisp. This helps seal the burrito and warms the fillings through.

Slice each burrito in half on the diagonal and serve immediately with lime wedges and extra salsa or sour cream on the side.