Sear the beef

• Spray a hot pan with cooking spray and add the lean ground beef.
• Let it get a crispy sear, then flip it over and break it up.

Add the vegetables and seasoning

• Add the diced red onion and bell peppers along with the taco seasoning.
• Stir until the vegetables are soft.

Finish the taco beef mix

• Add the low sugar ketchup and a splash of water.
• Give it one final mix until the beef is fully coated.

Make the nacho cheese

• In a pan, add the evaporated milk, Mexican cheese blend and hot sauce.
• Stir on low heat until it thickens up.

Assemble the burritos

• On a warm tortilla, spread a portion of the nacho cheese.
• Add the taco beef mix, then roll it up tightly into a burrito.

Toast and store

• Toast the burrito in a pan to seal it.
• Wrap in foil and freeze for up to two months, or reheat when ready to eat.