Cheesy Grilled Burritos with Mexican Rice Recipe

If you’re anything like me, you love a meal that’s comforting, packed with flavor, and a little bit indulgent — that’s exactly why I’m excited to share this Cheesy Grilled Burritos with Mexican Rice Recipe with you. It’s that perfect blend of gooey cheese, smoky chipotle mayo, seasoned taco meat, and fluffy homemade Mexican rice all wrapped up in a grilled tortilla that’s crispy and golden. Trust me, once you try this, it’ll quickly become a go-to for busy weeknights or casual dinner parties!

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Ingredients You’ll Need

To pull this off perfectly, you’ll want fresh ingredients that give each component its character — like the rich Mexican rice and that smoky chipotle mayo. I always grab fresh limes and quality tortillas to get the best results.

• Long grain white rice: This rice cooks up fluffy and light, ideal for absorbing the tomato-rich broth.
• Avocado oil: A clean cooking oil with a subtle flavor that’s perfect for sauteing the rice.
• Chicken broth: Use low or no sodium to control the seasoning of your rice.
• Tomato sauce: Adds that classic color and tang to the Mexican rice.
• Onion powder, garlic powder, chicken bouillon, salt: These seasonings blend to give the rice a deep, comforting flavor.
• Ground beef: Look for lean to medium fat for juicy, flavorful taco meat without too much grease.
• Chili powder, ground cumin, dried oregano, salt: Classic taco seasoning spices to elevate the beef.
• Mayonnaise and sour cream: The creamy base of the chipotle mayo, balancing spicy heat with richness.
• Lime juice: Adds brightness and zing — always fresh if you can!
• Honey: Just a touch to add balance to the smoky chipotle flavor.
• Chipotle chiles in adobo sauce: The star of the chipotle mayo, bringing smoky heat and depth.
• Smoked paprika and garlic powder: Key for layering smoky, savory notes into the sauce.
• Large burrito-sized tortillas: These need to be pliable for easy rolling and grilling.
• Tortilla strips: For an unexpected crunch inside the burrito – trust me, it’s a game changer!
• Nacho cheese sauce: Warmed to melty perfection, it’s what makes these burritos ultra cheesy.
• Mexican cheese blend: A mix of cheeses that melt beautifully and add authentic flavor.
• Sour cream: For serving and layering inside to balance the richness and spice.

Variations

I love how flexible this Cheesy Grilled Burritos with Mexican Rice Recipe is — you can easily switch up the fillings or spice level to suit your mood or what’s in your pantry. It’s your kitchen, so make it yours!

• Vegetarian option: Swap the ground beef for seasoned black beans or grilled veggies; I’ve done this plenty and it’s just as satisfying.
• Spicy upgrade: Add extra chipotle chiles or sprinkle some cayenne into the taco meat if you’re craving more heat.
• Cheese varieties: Try pepper jack or queso fresco for a different melty and tangy twist.
• Low carb: Use low-carb tortillas or lettuce wraps to lighten things up while keeping the flavor intact.

How to Make Cheesy Grilled Burritos with Mexican Rice Recipe

Step 1: Cook the Mexican Rice to Fluffy Perfection

Start with heating avocado oil in a skillet and toasting your rice until it looks bright white and slightly translucent. This little step ups the flavor big time. Then add the chicken broth, tomato sauce, and seasonings — bring it all to a simmer before covering and letting it cook gently on low for 25 minutes. Patience here makes fluffy rice every time. Once the cooking time is up, keep the lid on for 10 more minutes to finish steaming, then fluff with a fork. I love stirring in a little extra tomato sauce at this point — it keeps the rice nice and vibrant.

Step 2: Make the Savory Taco Meat

While your rice is cooking, brown the ground beef in a skillet over medium heat, breaking it apart as it cooks so it’s nice and crumbly. Once it’s no longer pink, drain any excess grease (I always do this for a cleaner taste). Then, mix in chili powder, cumin, salt, and oregano — this seasoning blend gives the meat that classic taco flavor we all crave. Trust me, homemade taco meat tastes way better than store-bought seasoning packets!

Step 3: Blend the Creamy Chipotle Mayo

In a small blender or food processor, combine mayo, sour cream, fresh lime juice, honey, chipotle chiles in adobo, garlic powder, smoked paprika, and salt. Blend until smooth and creamy. This sauce is where the smoky heat kicks in and it’s become a family favorite in our house. If you like it spicier, go ahead and add another chipotle – I won’t judge!

Step 4: Assemble and Grill Your Burritos

Lay out your tortillas and build your burritos by layering Mexican rice, taco meat, crunchy tortilla strips, warm nacho cheese sauce, sour cream, the chipotle mayo, and finally a handful of shredded Mexican cheese. Then roll them up tightly, folding in the sides like a pro, and place them seam-side down to keep everything sealed. When you grill them, sprinkle some shredded cheese right onto your warmed skillet and let it melt slightly before adding your burrito on top. This creates a fabulous cheesy crust that’s irresistible! Flip carefully to melt cheese on the other side too. Each side should take about 2 minutes, until golden and crusty.

How to Serve Cheesy Grilled Burritos with Mexican Rice Recipe

Garnishes

I always top mine with extra dollops of chipotle mayo and a sprinkle of fresh cilantro if I have some on hand—it adds freshness that cuts through the richness beautifully. A squeeze of fresh lime juice right before you dig in is another game changer for brightness.

Side Dishes

Besides the built-in Mexican rice, I like to serve these burritos with a simple side salad, some crunchy guacamole with tortilla chips, or a cool corn and black bean salsa. These sides keep the meal balanced and fresh.

Creative Ways to Present

For parties, I’ve sliced these burritos into pinwheel bites — big on flavor and perfect for sharing. Or, pile several on a large platter with bowls of chipotle mayo and sour cream for dipping to create a fun “build your own burrito” spread.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover burritos tightly in foil or plastic wrap before placing them in an airtight container. In my experience, they keep well in the fridge for up to 3 days without getting soggy.

Freezing

I’ve frozen these burritos individually by wrapping each one tightly and placing them in freezer bags. When frozen, they last about 2 months. Just thaw in the fridge overnight before reheating.

Reheating

To get that fresh-grilled crispiness back, I always reheat burritos in a skillet over medium-low heat rather than the microwave. It takes about 8 minutes but totally worth it for that perfect crunchy exterior and gooey melted cheese inside.

FAQs

Final Thoughts

This Cheesy Grilled Burritos with Mexican Rice Recipe holds a special place in my kitchen because it’s a delightful mix of flavors and textures that brings everyone to the table. I love how the smoky chipotle mayo and crunchy tortilla strips make these burritos unique and memorable. Whether it’s a weeknight family meal or a casual gathering with friends, I’m confident you’ll enjoy making and sharing this recipe as much as I do. Give it a try—you may just find your new favorite!

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