Description

This Grilled Cheese Burritos recipe combines flavorful homemade Mexican rice, seasoned ground beef taco meat, and a smoky chipotle mayo, all wrapped in large tortillas and grilled to golden perfection with melted cheese. A delightful fusion of burrito and grilled cheese, perfect for a comforting meal packed with bold flavors and satisfying textures.

Ingredients

Scale

Mexican Rice

1 cup long grain white rice
1 tablespoon avocado oil
1½ cups chicken broth (low or no sodium)
4 ounces tomato sauce
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chicken bouillon
¼ teaspoon salt

Taco Meat

1 pound ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon dried oregano

Chipotle Mayo

¾ cup mayonnaise
¼ cup sour cream
2 tablespoons lime juice (approx 1 small lime)
1 teaspoon honey
2 chipotle chiles in adobo sauce
1 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon salt

Grilled Cheese Burritos

8 large tortillas (burrito size)
2 cups Mexican rice (cooked, see above)
1 pound taco meat (prepared, see above)
1 cup tortilla strips
¾ cup nacho cheese sauce (warmed)
½ cup sour cream
½ cup chipotle mayo (prepared, see above)
1 cup Mexican cheese blend (shredded)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Mexican Rice: Heat the avocado oil in a skillet over medium heat, then add the rice and cook until the rice looks bright white. Pour in the chicken broth, tomato sauce, and add onion powder, garlic powder, chicken bouillon, and salt. Stir and bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes. Remove from heat and keep covered for an additional 10 minutes. Fluff rice with a fork and stir in the tomato sauce again.
Cook Ground Beef Taco Meat: In a medium skillet over medium heat, cook the ground beef, crumbling it as it cooks, until browned and no pink remains. Drain excess grease. Add chili powder, cumin, salt, and oregano. Stir well to combine and cook for another minute to incorporate flavors. Remove from heat.
Make Chipotle Mayo: In a small blender or food processor, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo, garlic powder, smoked paprika, and salt. Blend until smooth and creamy. Set aside.
Assemble Burritos: Lay a large tortilla flat. Layer in order: Mexican rice, taco meat, tortilla strips, warmed nacho cheese sauce, sour cream, and chipotle mayo. Roll the tortilla tightly into a burrito and place seam-side down. Repeat for all tortillas.
Grill Burritos: Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese on the skillet and let it melt. Place a burrito seam-side down onto the melted cheese; cook about 2 minutes until cheese begins to crisp. Sprinkle another handful of cheese next to the burrito on the skillet. Using a spatula, flip the burrito onto the new melted cheese. Cook an additional 2 minutes until the cheese is toasted and golden on both sides. Remove the burrito and set aside. Repeat with remaining burritos.
Serve: Serve the grilled cheese burritos warm with additional chipotle mayo for dipping.

Notes

Have Leftovers? Store leftover burritos in a sealed container in the refrigerator for up to 3 days.
Reheating: Reheat burritos in a skillet over medium-low heat to restore crispiness, approximately 8 minutes, turning occasionally.

Nutrition

Serving Size: 1 burrito
Calories: 620
Sugar: 5g
Sodium: 870mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 31g
Cholesterol: 75mg