Bold Sriracha Beef Burritos


  • 1 lb lean (at least 80%) ground beef
  • 1 tablespoon plus 1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package)
  • 6 tablespoons Sriracha sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup frozen cooked rice, heated as directed on package
  • 1 cup canned Old El Paso™ refried beans
  • 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 inch)
  • 3/4 cup shredded Cheddar cheese (3 oz)
  • 2 tablespoons vegetable oil
  • Make it FRESH toppings, if desired (see below)


  1. Heat oven to 375°F. Line cookie sheet with foil.
  2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 tablespoon of the taco seasoning mix, 2 tablespoons of the Sriracha sauce, the chiles, rice and beans.
  3. Place tortillas on work surface. Brush one side of each tortilla with remaining Sriracha sauce. Spoon heaping 1/3 cup bean mixture down center of each tortilla; sprinkle heaping tablespoonful cheese over filling. Fold in ends of each tortilla; fold sides toward center, overlapping edges. Place seam-side down on cookie sheet.
  4. In small bowl, mix oil and 1 teaspoon taco seasoning mix. Brush oil mixture on tops of burritos. Bake 12 to 15 minutes or until heated through. Serve with Make it FRESH toppings.