Copycat Del Taco Epic Burrito

Prep time: 15 min Cook time: 30 min Servings: 4

Del Taco’s Epic Burrito is the kind of menu item that sounds like it should not work. Seasoned beef, French fries, sour cream, cheese, lettuce, tomato, and a mild red sauce, all jammed into an oversized flour tortilla. It is a collision of a burger, fries, and a burrito, and it absolutely works. The fries add a starchy crunch that transforms the burrito from ordinary to addictive.

This homemade version uses freshly fried matchstick potatoes that come out of the oil blistering hot and perfectly salted. They go straight into the burrito while still crispy, which is something a drive-through cannot always guarantee. Paired with well-seasoned beef and that tangy red sauce, this is a burrito built for serious appetites.

Why Make It at Home?

An Epic Burrito at Del Taco costs around $5.99. Multiply that by four and you are at $24 for a family meal. This recipe makes four overstuffed burritos for about $8 total, coming in at roughly $2 per burrito. That is a $16 savings, and the portions at home are more generous since you control how much filling goes in.

Making your own fries takes a few extra minutes, but the crunch of a freshly fried potato compared to a fry that has been sitting under a heat lamp is not even close. Fresh fries make the entire burrito better. And the homemade red sauce comes together in 5 minutes with pantry staples, tasting brighter and cleaner than anything from a squeeze bottle.

What Makes Del Taco’s Epic Burrito So Good

The French fries are the secret weapon. Most burritos rely on rice for bulk, but Del Taco swaps in fries for a completely different experience. Fries bring a crispy, starchy texture that holds up against the wet components like sour cream and red sauce. They absorb flavor from the seasoned beef and sauce while maintaining their structure. It is the textural contrast that makes each bite interesting.

The red sauce is the other differentiator. Del Taco uses a mild, slightly tangy red sauce that tastes like a smoother, less chunky salsa. It has a tomato base with chili spices, and it coats the other ingredients rather than pooling at the bottom. This sauce ties the beef and fries together and gives the whole burrito a cohesive flavor instead of tasting like separate components thrown into a tortilla.

The tortilla size matters too. Del Taco uses a legitimately large tortilla that can wrap around a mountain of filling without tearing. At home, look for 12-inch burrito-size tortillas. Anything smaller and you will either underfill or end up with a blowout.

Tips & Variations

• Double fry for maximum crunch. Fry the potatoes once at 325°F for 3 minutes to cook through, let them rest for 5 minutes, then fry again at 375°F for 2 minutes until deeply golden. This restaurant technique creates a shatteringly crispy fry.

• Frozen fries work in a pinch. Thin-cut frozen fries baked extra crispy are a reasonable shortcut. They will not match fresh, but they save 15 minutes of prep.

• Add green chiles. Diced canned green chiles stirred into the beef add a mild heat and a distinctly Southwestern flavor that complements the red sauce.

• Make it a California burrito. Skip the lettuce and tomato, add guacamole and a drizzle of hot sauce. This variation leans into the fries-in-a-burrito concept.

• Swap to carne asada. Thinly sliced, heavily seasoned flank steak grilled over high heat makes this burrito feel like a premium upgrade.

Storage & Reheating

Fully assembled burritos store in the fridge wrapped in foil for up to 2 days. The fries will soften, but reheating in the oven restores some crispness. Wrap in foil and heat at 375°F for 15 minutes, then unwrap and bake for 3 more minutes to crisp the tortilla.

For meal prep, store the components separately. Cooked beef keeps for 4 days refrigerated. The red sauce holds for a week. Fries should be made fresh since they do not reheat well even in the best circumstances. The 5 minutes of active frying time is worth it for that fresh crunch.