✔ Updated · new copycat recipe with step photos
This copycat Taco Bell Burrito Supreme is the classic: seasoned beef, refried beans and mild red sauce, then cheddar, onions, lettuce, tomato and sour cream, all rolled in a soft flour tortilla. It's a 40 minute dinner that feeds four.
How Do You Make a Taco Bell Burrito Supreme? (Quick Answer)
Simmer a quick red sauce from tomato sauce, water, chili powder, cumin, onion, garlic and vinegar. Brown 1 pound of ground beef to 160°F and simmer it with a masa and spice mix. Spread refried beans on warm 10-inch flour tortillas, add beef, red sauce, cheddar and diced onion, then lettuce, tomato and sour cream. Fold in the sides and roll.
At a glance
The one tip that matters: The red sauce is what makes it a Burrito Supreme and not just a beef burrito. A spoonful or two inside is plenty.
Why You'll Love This Burrito Supreme
- All 8 fillings the same lineup Taco Bell lists for the real thing.
- Homemade red sauce 10 minutes from a can of tomato sauce.
- Better beef the masa trick gives that smooth, saucy Taco Bell texture.
- Weeknight easy everything cooks in two pans.
- Make-ahead friendly beef and sauce keep for days.
What Is the Taco Bell Burrito Supreme?
The Burrito Supreme is one of Taco Bell's oldest burritos. It's the bean burrito turned into a full meal, with seasoned beef added and topped off with lettuce, tomato and sour cream, which is what makes it supreme.
My test for any copycat is simple: does it taste like the original, can a home cook make it reliably, and is there a shortcut? The shortcut here is a spoonful of masa harina in the beef. It thickens the sauce so the meat turns smooth and saucy, just like the restaurant's. Find more drive-thru favorites in my copycat Taco Bell recipes.
Ingredient Notes
Exact amounts are in the recipe card below.
- Ground beef: 80/20 or 85/15 for flavor. Drain the fat before adding the spices.
- Masa harina: corn flour from the Mexican aisle. All-purpose flour works in a pinch.
- Tomato sauce: plain canned tomato sauce, not marinara, for the red sauce.
- Refried beans: canned are fine. Warm them with a splash of water so they spread easily.
- Cheddar, onion, lettuce, tomato and sour cream: the supreme toppings. Shred the lettuce thin.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Hot inside, cool on top. Put the warm beans, beef and sauce down first and the cold lettuce, tomato and sour cream on top, so the burrito stays warm in the middle but fresh on the outside.
- White onion, finely diced. Taco Bell uses diced onions, and white onion is sharper and crunchier than yellow.
- Don't overfill. About 1 1/2 cups of filling per 10-inch tortilla is the most it can hold and still roll tightly.
- Warm the tortillas. Cold tortillas crack. 15 seconds under a damp paper towel makes them soft and stretchy.
- Make the beef ahead. The beef and red sauce both keep for 4 days in the fridge, so burrito night takes 10 minutes.
- My Austin order. A Burrito Supreme was often in the bag on late-night Taco Bell runs in my Austin years. At home I make a double batch of beef and keep half for Enchiritos later in the week.
Taco Bell Burrito Supreme
4
burritos15
minutes25
minutes610
kcal40
minutesA copycat version of the Taco Bell Burrito Supreme: a warm flour tortilla rolled around seasoned beef, refried beans and mild red sauce, with cheddar, diced white onion, shredded lettuce, tomatoes and sour cream. Makes 4 burritos.
Ingredients
- For the Red Sauce
1 can (8 oz) tomato sauce
1/2 cup water
1 teaspoon chili powder
1 teaspoon dried minced onion
1/2 teaspoon ground cumin
1 teaspoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
- For the Seasoned Beef
1 pound ground beef (80/20 or 85/15)
1 tablespoon masa harina (or 2 teaspoons all-purpose flour)
1 tablespoon chili powder
1 teaspoon dried minced onion
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon beef bouillon powder
1/2 teaspoon salt
1/4 teaspoon sugar
3/4 cup water
- To Assemble
4 large flour tortillas (10-inch)
1 can (16 oz) refried beans, warmed
1 cup shredded cheddar cheese
1/4 cup white onion, finely diced
1 1/2 cups iceberg lettuce, finely shredded
2 Roma tomatoes, diced
1/2 cup sour cream
Directions
- Make the Red Sauce
- Whisk the tomato sauce, water, chili powder, dried minced onion, cumin, vinegar, garlic powder, salt, sugar and cayenne in a small saucepan. Simmer gently for 10 to 15 minutes, stirring now and then, until slightly thickened. Keep warm.
- Cook the Beef
- Mix the masa harina, chili powder, dried minced onion, paprika, cumin, onion powder, garlic powder, bouillon powder, salt and sugar in a small bowl.
- Cook the beef in a large nonstick skillet over medium-high heat, breaking it into very small crumbles, for 6 to 8 minutes, until no pink remains and it reaches 160°F. Drain off the fat.
- Stir in the spice mix and the 3/4 cup water and simmer over medium-low heat for 8 to 10 minutes, stirring often, until the beef is saucy but not wet.
- Build and Roll
- Warm the tortillas for 15 to 20 seconds in the microwave under a damp paper towel so they roll without cracking.
- Spread about 1/3 cup refried beans across the lower middle of each tortilla. Top with a quarter of the beef, 1 to 2 tablespoons of red sauce, a quarter of the cheddar and a sprinkle of diced onion.
- Add the cool layers on top: shredded lettuce, diced tomato and 2 tablespoons of sour cream.
- Fold in the sides, fold the bottom up over the filling and roll tightly. Serve right away, with extra red sauce on the side.
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Storage and Reheating
Store the beef and red sauce separately in covered containers in the fridge for up to 4 days. Reheat the beef until hot and 165°F. Assembled burritos are best eaten right away; if you want to freeze some, skip the lettuce, tomato and sour cream, wrap them tightly and freeze for up to 2 months, then reheat to 165°F in the center.
What to Serve It With
Use the leftover beef and red sauce for my copycat Taco Bell Enchirito, or turn it into a homemade Mexican Pizza. If you like a smoky drizzle, add my Taco Bell chipotle sauce. For more Taco Bell burritos, try the 7-Layer Burrito or the Quesarito, and finish with cinnamon twists.
Frequently Asked Questions
What is in a Taco Bell Burrito Supreme?
Taco Bell lists seasoned beef, refried beans, red sauce, lettuce, real cheddar cheese, diced onions, tomatoes and reduced fat sour cream, all wrapped in a warm flour tortilla.
What is Taco Bell red sauce?
It's a thin, mild tomato and chili sauce. My version simmers tomato sauce with chili powder, cumin, onion, garlic and a splash of vinegar for 10 minutes.
What is the difference between a Burrito Supreme and a bean burrito?
The bean burrito is beans, red sauce, cheddar and onions. The Burrito Supreme adds seasoned beef, lettuce, tomatoes and sour cream.
Can I make Burrito Supremes ahead?
Make the beef and red sauce up to 4 days ahead. Assemble the burritos just before eating, because the lettuce and sour cream don't reheat well.
Can I use chicken instead of beef?
Yes. Use 1 pound of shredded cooked chicken simmered with the same spice mix and water until saucy.
How do I keep the burrito from falling apart?
Use 10-inch tortillas, warm them first, don't overfill, and fold the sides in before you roll.
