Beef Bean Cheese & Red Chili Burrito

A classic cafeteria throwback with a twist! Soft tortilla stuffed with seasoned ground beef, creamy American cheese, hearty beans, and mild spice red sauce for that perfect school-lunch nostalgia. Easy, cheesy, and downright comforting. 🌯✨

Why you'll love it

• ✅ Classic school-lunch flavor with hearty beef & beans
• ✅ Melted cheese and mild spice red sauce that hits all the nostalgic notes
• ✅ Super easy to heat — ready in minutes from frozen
• ✅ Great for lunch, after-school snacks, or late-night bites
• ✅ Wrapped, ready, and packed with old-school flavor!

How to heat & serve

Convection Oven: 375°F for 15–18 minutes
Conventional Oven: 400°F for 18–20 minutes
Microwave: Heat on high for 1½–2 minutes (based on wattage).
Cook until center is hot and cheese is melted. Let cool slightly before serving.

Ingredients

Tortilla: Bleached Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Soybean Oil, Corn Flour (Stoneground Corn Masa Flour, Trace of Lime), Salt, Guar Gum, Annatto, Turmeric, L-Cysteine (Dough Conditioner).

Filling: Pasteurized Process American Cheese (American Cheese [Milk, Cheese Culture, Salt, Enzymes], Water, Sodium Citrate, Milkfat, Salt, Color [Annatto, Apocarotenal]), Ground Beef, Water, Pinto Beans, Wheat Flour, Contains 2% or less of Textured Vegetable Protein Product (Soy Flour, Caramel Color, Zinc Oxide, Niacinamide, Ferrous Sulfate, Copper Gluconate, Vitamin A Palmitate, Calcium Pantothenate, Thiamine Mononitrate, Pyridoxine Hydrochloride, Riboflavin, Cyanocobalamin), Tomatoes, Salt, Paprika, Chili Powder (Chili Pepper, Spices, Salt, Garlic Powder), Natural Flavors, Sugar, White Distilled Vinegar, Spices, Dehydrated Red Bell Pepper, Sodium Alginate. Fried in Vegetable Oil.

Contains: Wheat, Soy, and Milk.
Bioengineered Status: Contains bioengineered food ingredients.

Allergens

Contains: Wheat, Soy, Milk.

Storage

Keep frozen. Heat directly from frozen for best results. Do not refreeze after thawing.