Grilled Cheese Tex-Mex Burrito (Print Version)

# Ingredients:

01 - 450 grams ground beef
02 - 15 millilitres olive oil
03 - 1 medium onion, diced
04 - 5 grams salt
05 - 2.5 grams black pepper
06 - 5 grams smoked paprika
07 - 2.5 grams dried oregano
08 - 225 grams canned tomato sauce
09 - 4 large flour tortillas
10 - 120 millilitres spicy mayonnaise
11 - 240 grams cooked rice (preferably day-old)
12 - 120 millilitres nacho cheese sauce
13 - 60 millilitres sour cream
14 - 60 grams crushed tortilla chips
15 - 120 grams shredded Mexican cheese blend

# Instructions:

01 - Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for approximately 5 minutes until it softens and turns golden.
02 - Add the ground beef to the skillet with the onions and break it apart. Cook until the beef is thoroughly browned. Stir in the salt, black pepper, smoked paprika, and dried oregano. Continue cooking for 1 minute to allow the spices to bloom.
03 - Pour the tomato sauce into the skillet with the beef mixture. Reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened slightly.
04 - Lay each large flour tortilla flat on a clean surface. Spread a layer of spicy mayonnaise in the center of each tortilla. Systematically layer the cooked rice, nacho cheese sauce, sour cream, and crushed tortilla chips. Top each with a generous portion of the seasoned beef mixture.
05 - Fold in the two opposing sides of each tortilla, then carefully roll the tortilla from the bottom edge upwards, creating a snug wrap around the filling.
06 - Sprinkle the shredded Mexican cheese blend evenly in a hot, non-stick skillet. Place each rolled burrito seam-side down onto the melted cheese. Cook for 2 minutes, or until the cheese forms a golden, crispy crust. Carefully flip the burrito and repeat the grilling process on the other side to achieve a similar crust.
07 - Remove the grilled burritos from the skillet. Slice each burrito in half diagonally or serve them whole. Offer with additional spicy mayonnaise or your preferred salsa.

# Notes:

01 - Store leftover burritos tightly wrapped in foil in the refrigerator for up to 3 days. Reheat in a dry skillet for the crispiest results.
02 - Swap ground beef for ground chicken or black beans for a variation. For spicy mayonnaise, mix hot sauce with plain mayonnaise to your desired heat level. Consider adding sautéed bell peppers or sweet corn for extra flavor and texture.
03 - Serve these burritos alongside fresh guacamole, lime wedges, or a crisp cabbage slaw.
04 - Warm tortillas slightly before rolling to enhance flexibility and prevent tearing during assembly.
05 - To create a vegetarian version, substitute the ground beef with seasoned black beans or a medley of sautéed vegetables.
06 - Adjust the quantity of hot sauce incorporated into the spicy mayonnaise to fine-tune the overall spice intensity of the dish.
07 - Allow the beef mixture to cool slightly before assembling the burritos. This helps minimize moisture and prevents the tortillas from becoming soggy.

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