Volcano Burrito from Taco Bell features a spicy blend of seasoned beef, molten nacho cheese sauce, and fiery red sauce, all wrapped in a warm, soft flour tortilla, delivering a bold and savory explosion of flavors.
Equipments
- Skillet or frying pan
- Saucepan
- Mixing spoon or spatula
- Measuring cups and spoons
- Ladle (for cheese and red sauce)
- Knife
- Cutting board
- Microwave or steamer (for warming tortillas)
- Serving plate or tray
Ingredients
- 1 lb (450g) ground beef
- 1 packet taco seasoning
- 3/4 cup water
- 2 cups shredded cheddar cheese
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup canned diced tomatoes with green chilies (drained)
- 1/2 cup tomato sauce
- 2 tablespoons hot sauce
- 1 teaspoon vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- Salt, to taste
- 4 large (burrito-size) flour tortillas
The key to replicating the Volcano Burrito's signature flavor lies in balancing spices like paprika, cayenne pepper, and taco seasoning to enhance the seasoned beef without overpowering it. Use sharp cheddar cheese combined with whole milk to create a rich, molten nacho cheese sauce that provides creamy texture and bold taste. Make sure to drain canned diced tomatoes with green chilies thoroughly to prevent excess moisture from making the burrito soggy. Heating the flour tortillas using a microwave or steamer ensures softness and flexibility, which is essential for wrapping without tearing. Your careful attention to these ingredient details will help you achieve an authentic Taco Bell Volcano Burrito copycat that bursts with the expected bold, spicy, and savory flavors.
Instructions
- Brown ground beef in skillet over medium heat; drain excess fat.
- Stir in taco seasoning and 3/4 cup water; simmer until thickened.
- In saucepan, melt butter over medium heat.
- Add flour; whisk and cook for 1 minute.
- Slowly whisk in milk; cook until slightly thickened.
- Stir in shredded cheddar, paprika, cayenne, and diced tomatoes with chilies to create nacho cheese sauce; keep warm.
- For red sauce: combine tomato sauce, hot sauce, vinegar, garlic powder, onion powder, sugar, and salt in a saucepan.
- Simmer red sauce over medium-low heat for 5–7 minutes, stirring occasionally.
- Warm tortillas using microwave or steamer.
- Lay out warmed tortilla; layer with seasoned beef, spoonful of nacho cheese sauce, and red sauce.
- Fold and roll tortilla into burrito shape.
- Serve hot on plate or tray.
Substitution
Volcano Burrito from Taco Bell copycat menu combines seasoned ground beef, creamy nacho cheese sauce, and spicy red sauce wrapped in a soft flour tortilla. If you don't have taco seasoning, using a mix of chili powder, cumin, garlic powder, and paprika can achieve a similar flavor profile. For a dairy-free version, substitute cheddar cheese and milk with plant-based alternatives like vegan cheese and almond milk. When heating tortillas, a microwave can quickly warm them, but using a skillet or steamer helps retain softness and prevents drying out. Your choice of hot sauce can be adjusted to control the heat level, allowing flexibility in spiciness.
Tips
Make sure to drain the excess fat after browning the ground beef to avoid a greasy burrito. When preparing the nacho cheese sauce, gradually whisk in the milk to prevent lumps and ensure a smooth texture. Warm your tortillas properly using a microwave or steamer to make them pliable and easier to roll without tearing. You should assemble and serve the burrito immediately to enjoy the full flavor and melty cheese experience.
Nutritions
The Volcano Burrito contains approximately 700-800 calories per serving, primarily from the ground beef, cheddar cheese, and flour tortilla. Your meal provides a significant amount of protein, around 35-40 grams, essential for muscle repair and satiety. The dish is also rich in saturated fats and sodium, mainly due to the cheese sauce and taco seasoning, which should be consumed in moderation for heart health. Fiber content is moderate, mostly contributed by the tortilla and diced tomatoes with chilies.
Storage
Store your Volcano Burrito in an airtight container to maintain freshness and prevent moisture loss, refrigerating it for up to 3 days. Reheat using a microwave or skillet to ensure the cheese sauce melts evenly and the tortilla remains soft. Avoid freezing, as the cheese sauce and cooked beef texture may degrade upon thawing.
Variation or Alternatives
You can swap ground beef with ground chicken or turkey for a leaner option while maintaining the savory flavor. Use pepper jack cheese instead of cheddar to add a spicier kick to your nacho cheese sauce. For a creamier texture, replace milk with half-and-half or add a dollop of sour cream before rolling the burrito. Toasting the tortilla briefly in the skillet before assembling can enhance the softness and add a slight crispiness to your Volcano Burrito.
Allergies
The Volcano Burrito contains common allergens such as dairy from shredded cheddar cheese, whole milk, and butter, as well as gluten from the all-purpose flour and flour tortillas. You should be cautious if you have lactose intolerance, milk allergies, or gluten sensitivity. The combination of spices and hot sauces may also cause reactions in individuals with sensitivities to spicy or acidic ingredients.
Why this recipe?
Volcano Burrito from Taco Bell stands out due to its bold, fiery flavors featuring a blend of seasoned beef, spicy lava sauce, and melted cheese, creating an intense and satisfying taste experience. The combination of textures, with soft tortillas and crunchy toppings, appeals to those seeking a flavorful and hearty meal. Making a copycat version allows you to customize spice levels and ingredient quality while enjoying a similar crave-worthy dish at home. Your taste buds benefit from the authentic heat and savory goodness that the Volcano Burrito delivers.