Beefy Queso Burritos

Chop the onion in half, preserving both roots. Then, make lengthwise cuts into the onion almost all the way to the root but not all the way. Do not cut through the root.

Make two or three cuts horizontally. Now start chopping.

Put the chopped onion in a bowl. Get a pan, throw it on medium heat, and spray it with some oil.

Toss in your onions, give them a quick sauté for around one minute.

Let’s chop up the bell peppers.

Make sure the peppers are the same size as the onions. You don't want them too big or too small, everything the same size.

Throw your peppers in the pan, sauté these up. Throw in some salt, some garlic powder, and sauté for five minutes until nice and charred.

Remove the vegetables and put them back in the same bowl.

Get the same pan, preheat it over medium-high heat.

Throw in your beef and press down with a spatula to flatten it out a bit. Make sure it is very flat and press down as hard as you can.

Please do not touch your meat for three minutes, no touch. You can stare at it, but you cannot touch it.

Let's open up a can of red enchilada sauce.

Flip the meat. Look at that char, wow. That crust is absolute perfection.

As soon as two minutes are over, get a spatula and beat the shit out of your meat. Get it nice and small. The smaller the pieces, the better.

If you're struggling, it's fine. Just take your meat and throw it on a cutting board. Chop the shit out of it with a knife, and then add it back to the pan.

Add in 200g of red enchilada sauce, and then one packet of taco seasoning. Mix this all up, and then let it simmer for three minutes.

Take that beef off the heat. As soon as three minutes are over, throw in some cream cheese, preferably fat-free cream cheese.

Stir this all in. Red enchilada sauce, taco seasoning, cream cheese. This is going to get this so flavorful, so creamy.

Add in 200g of Greek yogurt, plain nonfat, and 60g of light Mexican blend cheese. You can use any cheese you want. And some cilantro, if you want.

Take the entire pan and throw it in your fridge.

20 minutes later, it thickened up real nicely. I forgot, I have some corn in my freezer and I want to add it in because I want to get rid of it.

I'm going to microwave the corn, and then throw it in the pan, mix, and then divide this entire mixture up into six equal parts so we can form six burritos with it.

I'm using regular flour tortillas, these are the cheapest ones I can find at the grocery store.

Try to fold your tortilla. If it folds like this and plops right back in a shape, it's soft; it's stretchy enough to roll into a burrito. But if it's not, if it's a little tough, a little breakable, and you're a little worried, gently heat up the tortilla on a pan on low heat, 15 seconds per side.

Tortilla down. Place 1/6 of your meat mixture in the center of the tortilla. Now, watch carefully. I'm going to show you exactly how you roll a burrito.

Fold in the right side, fold in the left side, and take the bottom and fold it all over the meat and tuck. Pull towards you as you tuck and tuck in tightly, and then just roll.

Repeat this process five more times to form six juicy, thick burritos.

Get a pan, throw it on medium heat. Once it's nice and hot, throw your burritos seam side down into the pan. Let them grill for one minute, then flip and one more minute on the other side.

Grilling the burritos adds flavor and crunch and seals the burritos to prevent any leaks.

Use a wire rack to prevent the bottom from steaming up on a plate and getting soggy.