- Oh man.
(Alix laughs)
I definitely overfilled it.
Okay.
We've got a little ooze.
(percussion music)
- I'm Kelsey, and I am team Nacho Cheese Dorito.
- I'm Ify, and I'm team Cool Ranch.
- Now, I think both are fine,
but I definitely am partial to the Nacho Cheese.
- Cool Ranch is good because you know a product's good,
especially in the '90s, when it calls itself cool,
because that's what, it's like, yo, I'm the cool snack.
- So today, Ify and I are going to challenge Tasty producer
Alix Traeger, to make a giant burrito with this as the base.
- And luckily for us, this giant burrito
will be split in half.
One side is Cool Ranch,
and the other half is nacho cheesier.
- Well, we'll soon find out which is superior.
(upbeat rock music)
- Hey, I'm Alix, and today I've been challenged to make
a giant Dorito burrito.
So we're gonna see which half of this giant Dorito burrito
comes out on top-ito.
All right, so I'm gonna start with the first half,
which is going to be Nacho Cheese.
I'm going to be making a ground beef filling,
because ground beef and nacho cheese
goes really well together.
We're gonna start with two pounds of ground beef.
(meat sizzles) Nice sizzle.
I'm just gonna crumble this down,
and cook it until the beef is brown.
I'm just gonna add in my white onion.
Now that my onions have cooked down a little bit,
I'm gonna be adding some taco seasoning.
I'm just gonna eyeball this.
If you're gonna make this at home,
I mean, you can use your own spices.
Cumin, garlic powder, chili powder, onion powder,
any kind of powder.
All right, so, we've got that seasoning in there,
it's actually smelling pretty good.
I'm gonna add in a can of diced tomatoes and green chilis.
So I'm just gonna give this a few minutes,
just to cook down any of that extra liquid.
(metallic clattering)
I also don't wanna add too much salt,
because I know the chips that we're gonna put in the burrito
have some sodium in there,
so I don't want this to be too salty.
All right, so that is a wrap on filling number one,
and we're gonna move on to filling number two.
So for the Cool Ranch half I've decided to use chicken
for the filling.
And that's because I just feel like chicken
pairs better with ranch.
It's as simple as that.
So again, this filling is gonna be pretty simple.
We're just gonna get this chicken right in here
and start to cook that.
I really hope I can pull this half off.
It just doesn't make as much sense as a burrito filling.
But you know what?
I don't make much sense most of the time, either.
I'm just gonna season my chicken with salt and pepper.
And again, I'm just kinda eyeballing this,
but there's a lot of chicken in here.
All right, so my chicken is cooked,
and I'm gonna move on the our chipotle ranch sauce.
Because the Cool Ranch flavor doesn't quite fit
within the ingredients of a burrito,
I figured that using chipotle in the ranch sauce
will kind of tie those flavors together.
I guess it's not exactly Cool Ranch.
I feel like Cool Ranch is very mild,
and these chipotle peppers are pretty spicy.
But whatever.
So I'm just gonna give this a little bit of a blend.
(blades whirring)
All right, so for the chipotle ranch base,
I'm gonna be adding some mayonnaise,
some sour cream, and some ranch.
So I'm just gonna mix this up a little bit,
and now I'm going to add in my chipotle.
Now again, these are pretty spicy.
The good thing now about the ranch
is that the fat from the mayonnaise, sour cream,
and the ranch will cool down any of that spice in there,
so it won't be too overpowering.
You get a nice red color from the chipotles, too.
It's pretty good.
Okay, so now I'm going to add my chipotle ranch sauce
to my cooked chicken.
All right, so now our fillings are done,
so let's start wrapping.
I lined this pan with foil,
because I'm anticipating that wrapping a burrito
is going to be a complete nightmare.
I'm hoping that having the foil there will kind of help me
seal it all together.
So I think the best course of action is gonna be
doing a double layer of tortillas,
because I feel like it's gonna be easier to wrap.
Now for my secret hack,
I'm gonna be sprinkling some shredded cheese on my tortilla,
and I'm gonna bake it so it creates a bit of a glue.
So now I'm gonna start assembling the rest of the burrito.
I have some refried beans.
So the base of my burrito is gonna be same on both sides.
The fillings is what is going to differentiate the flavors.
So this half is gonna be the Nacho Cheese,
and this half is gonna be the Cool Ranch.
I'm deciding to add the layer
of chips now, before my filling,
just so the chips are kind of like encased in the middle,
and I feel like it'll be easier to wrap
when the filling is on top,
rather than loose chips everywhere.
And I'm gonna kind of like crunch them down
so they're a little flat.
(upbeat music)
all right, this is very ridiculous.
So now I'm gonna add my beef filling to our nacho side.
I mean, this is kind of reminiscent of my order
at Taco Bell on the weekends.
It's a good Crunchwrap Supreme.
I'm very worried though, that I've already overfilled.
And now this half is for the chicken.
Cool, I've got both sides of my toppings on.
I'm gonna give it a little bit more cheese,
and then we'll wrap this thing.
I'm dreading that.
I definitely overfilled it, but you know,
I guess we just gotta go for it.
Oh man.
(Alix laughs)
Dang it.
Maybe I just gotta go for it.
(light music)
Okay, we've got a little ooze.
I'm gonna try to flip this side in now.
Okay, that is a heavy burrito.
(Alix laughs)
I'm just going to pop this in the oven,
and just heat it all the way through,
so we have a nice, warm burrito.
Ho ho, baby!
Now that is a giant Dorito burrito.
All right, let's bake this thing.
All right, so that went surprisingly well, I would say.
I know we hit a little bit of a snag with the filling,
but what's a burrito without a lot of filling?
A tortilla.
So now I'm gonna jazz it up, put a little toppings on here,
and we'll give it a taste.
I'm shocked I pulled this off, I have to say.
It looks really good.
All right, let's get Kelsey and Ify back in here
to try this monster of a burrito.
I hope I made them proud.
Proud-ito.
(fanfare music)
- Whoa! - All right, yes, yes!
- That is so big! (laughs)
- How we gonna eat this?
- This is so large.
- I think it's just best if we cut off the ends
for you guys to try.
- I'm so excited to try this.
Oh my god, so the sides are themed.
- Okay. - All right, I'm ready.
- That looks sick.
- It was good, Kelsey. - Ho ho ho!
- That looks spectacular.
- [Ify] Mmhm!
- [Both] Cheers.
- Whoa.
This is so much, but it's really good.
- I took a huge bite and forgot I had to talk after, so.
(girls laughing)
- So this I would say is more like a classic burrito flavor,
with the Nacho Cheese. - Yeah.
- This is a little bit more of a curve ball
with the Cool Ranch.
- Ohh, okay. - Yeah, this felt really,
just like I was just eating a classic burrito.
- Ooh, this is heavy.
This has some weight. - Yeah, mine is dense.
- Some girth to it.
Mmm.
- I taste that ranch.
This might make me convert, this is good.
- All right, give me a bite.
- Yeah, get in there. - Here you go.
- We're just like communal burritoing.
- Yeah.
(energetic horn music)
- I'm gonna go with the ranch,
because I like the chicken and the crunch, you know?
But I'm not hating on the classic cheesy side right here.
You know, it's hard to choose a real southeast choice.
- I think that I would actually also go with the Cool Ranch,
because it's like different and something new.
- All right, this is too big for us to eat on our own,
so let's share this with the office.
- Yes, yes. - Yeah, let's call
in the troops here.
(laid back jazz music)
(phone clicks)