Equipment Needed
- Large skillet
- Medium mixing bowl
- 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
First, let’s build our flavor base. In your large skillet over medium-high heat, cook the ground beef and chopped onion together, breaking up the beef with your spoon until it’s fully browned and the onion is soft and translucent. This should take about 7-8 minutes. I love this stage because the smell of browning beef and onion is the universal signal that a good meal is on the way. Once cooked, drain any excess grease. Then, stir in the packet of taco seasoning along with the water it calls for on the packet (usually 1/4 to 1/2 cup), letting it simmer for a minute until fragrant.
Now, remove the skillet from the heat. This is where we build the hearty filling. To the seasoned beef, add your cooked rice, the rinsed black beans, and the entire can of diced green chiles. Give it a really good stir until everything is evenly combined. I always take a sneaky taste here—it’s already so good! At this point, stir in one cup of the shredded cheese. This is my insider tip: adding cheese directly to the filling makes it extra gooey and helps bind everything together from the inside out. Set this delicious mixture aside.
Next, it’s time for the magical creamy sauce. In your medium bowl, whisk together the cream of chicken soup, sour cream, salsa, and milk until it’s completely smooth and uniform. It will look like a thick, creamy, pale orange dream. I’ve tried blending it, but a simple whisk does the trick. Now, take about one-third of this creamy sauce and pour it directly into the beef and rice filling. Mix it in thoroughly. This step is crucial! It coats every component, guaranteeing that your burrito interior will be moist and creamy, not dry or crumbly.(See the next page below to continue…)