Description
This Grilled Cheese Burrito recipe is a delicious Taco Bell copycat that combines seasoned ground beef, nacho cheese, Mexican rice, and creamy chipotle sauce all wrapped in a flour tortilla with a crispy cheese-crusted exterior. Perfect for a flavorful and satisfying meal at home, these burritos are easy to assemble and grill to golden perfection.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 ounce packet taco seasoning
- ⅔ cup water
Cheese and Sauces
- 15 ounce can nacho cheese sauce
- 2 cups Mexican blend cheese, shredded
- 4 tablespoons store bought Taco Bell Creamy Chipotle Sauce
- 4 tablespoons sour cream
Other Ingredients
- 4 burrito size flour tortillas
- 2 cups Mexican or Spanish rice
- 1 cup tortilla strips
Instructions
- Cook the ground beef: Heat a skillet over medium-high heat and cook the ground beef until browned, breaking it into small pieces as it cooks. Drain off the excess fat.
- Season the beef: Reduce the heat to medium, add the taco seasoning and water to the beef, and stir. Cook for about 5 minutes, or until the liquid thickens. Set aside.
- Assemble the burritos: Lay out each tortilla. Spread a layer of nacho cheese sauce in the center, then add 1/4 of the taco meat, 1/4 of the rice, drizzle with 1 tablespoon of chipotle sauce, 1 tablespoon of sour cream, and a handful of tortilla strips.
- Fold the burrito: Bring up the bottom edge, fold in the sides, and roll tightly, ensuring the seam is on the bottom to keep it secure.
- Prepare to grill: Heat a non-stick skillet over medium heat. Sprinkle 1/4 cup of shredded cheese directly onto the skillet. Place one burrito seam-side down on the cheese. Cook for 2-3 minutes, or until the cheese melts, browns, and adheres to the burrito.
- Flip and grill the other side: Carefully lift the burrito with a spatula, sprinkle another 1/4 cup of cheese on the skillet, and flip the burrito to brown the other side. Once both sides are golden and crispy, remove from the skillet and set aside.
- Repeat and serve: Repeat the process with the remaining burritos. Serve hot and enjoy!
Notes
- Storage: Wrap leftovers in foil and refrigerate for up to 3 days.
- Make-Ahead: Assemble burritos without grilling the cheese crust and refrigerate up to 24 hours. Grill just before serving for the best texture.
- Reheat: Warm in a skillet over medium heat for 3–4 minutes per side or bake at 375°F for 10–12 minutes.
- Freeze: Freeze ungrilled burritos in foil. Thaw overnight and grill with cheese when ready to serve.
- Tips: Customize with jalapeños, diced tomatoes, or black beans. Cook rice and taco meat in advance and store separately for easy assembly. Use pepper jack cheese or add hot sauce for a spicy upgrade.
Nutrition
- Serving Size: 1 burrito
- Calories: 670
- Sugar: 4g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
