Grilled Cheese Burrito
I first tried this grilled cheese burrito on a rainy weeknight and immediately understood the appeal: it’s a beefy, cheesy, handheld mashup that satisfies like comfort food but eats like fast food. Think taco-seasoned beef and rice wrapped in a tortilla, then seared so melted cheese fuses to the pan and creates a crackly, golden crust — perfect for quick dinners, late-night cravings, or game-day snacking. If you’re building a full menu, it pairs surprisingly well with a bright fruit salad like my apple-strawberry cheesecake fruit salad to balance the richness.
Why you’ll love this dish
This is an easy-to-prepare, flavor-forward meal that combines two crowd-pleasers: a beefy taco filling and a grilled cheese finish. It’s fast (about 25–30 minutes total), affordable (ground beef and pantry staples), and forgiving — leftovers make great lunch. Families love it because the components are familiar, and the crispy, cheesy exterior converts picky eaters.
“Crispy outside, gooey inside — everything I want from comfort food, and it takes less time than ordering out.” — a quick test-kitchen note
The cooking process explained
Before you grab ingredients: you’ll brown and season the beef, warm tortillas so they fold without tearing, layer rice and sauces, then sear each wrapped burrito in a skillet on a small bed of cheese so the exterior becomes crunchy and holds together. The steps are straightforward and split into three short stages: cook beef (8–10 minutes), assemble (5 minutes), grill until golden (3–4 minutes per side).
What you’ll need
- 1 lb ground beef
- 1 packet taco seasoning (or homemade taco blend)
- 1 cup cooked white rice (day-old or freshly made)
- 1/2 cup sour cream
- 1/2 cup nacho cheese sauce
- 1/4 cup chipotle sauce (or salsa roja for milder heat)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas (10–12 inch)
- Butter or oil for grilling (use about 1–2 tbsp)
Notes and swaps: use ground turkey or shredded rotisserie chicken for a lighter protein. For a richer finish, swap half the cheddar for Monterey Jack. If you like smoky heat, stir extra chipotle into the beef. For a low-carb option, use large lettuce leaves or low-carb tortillas.
I sometimes suggest a baked protein side; try pairing it with a hearty baked cream cheese chicken if you want to round out a larger dinner spread.
Directions to follow
- Cook the beef (8–10 minutes). Heat a skillet over medium. Add 1 lb ground beef and break up with a spatula. Brown until no pink remains. Drain excess grease. Sprinkle the taco seasoning over the beef, add 1/4 cup water, and simmer 4–5 minutes until saucy and well combined. Taste and adjust salt.
- Warm the tortillas (30–60 seconds). Heat each tortilla briefly on a dry skillet or wrap stacked tortillas in a damp paper towel and microwave 20–30 seconds. Warm tortillas bend without cracking.
- Assemble the burritos (about 5 minutes). Lay one warm tortilla flat. Spread 1/4 cup rice down the center. Add a generous scoop of seasoned beef. Drizzle with nacho cheese and chipotle sauce, then dollop sour cream. Top with a mix of shredded cheddar and mozzarella (about 1/2 cup total per burrito).
- Fold and roll. Fold the sides in, then roll tightly from one end to the other so the seam is on the bottom.
- Grill to seal (3–4 minutes per side). Heat a clean skillet over medium-low and melt a small sprinkle (about 2 tbsp) of shredded cheese in the pan where you’ll place the burrito. Put the burrito seam-side down onto that melted cheese; this acts like glue. Cook until the bottom is golden and crisp (3–4 minutes). Flip carefully and cook the second side until crisp and the interior cheeses are melty. Add a little butter to the pan if you want a deeper color.
- Rest and serve. Let the burrito rest 1–2 minutes before slicing so the filling settles.
For a shortcut, assemble burritos ahead and refrigerate; grill straight from cold, adding an extra minute per side. You can also freeze wrapped burritos and reheat from frozen (see storage tips).
I also sometimes turn this into a sheet-pan batch when guests come over — assemble many, brush with oil, and bake at 400°F until crisp.
You can also find another cozy baked main in my collection like this baked cream cheese chicken if you’re meal-planning.
Best ways to enjoy it
- Plate with a scoop of pico de gallo and lime wedges for brightness.
- Serve with tortilla chips and guacamole for dipping.
- For a lighter plate, add a crisp cabbage slaw tossed with lime and cilantro.
- Slice into 1–2 inch rounds for party finger food (secure with toothpicks).
- Pair with a simple beer or a citrusy margarita for game day.
Keeping leftovers fresh
Refrigerate: Store cooled burritos in an airtight container or wrapped in foil for up to 3–4 days.
Reheat: For a crisp exterior, reheat in a skillet over medium for 3–4 minutes per side or in a 375°F oven for 10–12 minutes. Microwaving will heat quickly but soften the crust.
Freeze: Wrap each burrito tightly in plastic and foil, freeze up to 2 months. Reheat from frozen in a 375°F oven for 25–30 minutes or thaw overnight then grill as usual.
Food safety: Refrigerate within two hours of cooking and reheat to 165°F before serving.
Pro chef tips
- Don’t overfill. Overstuffed burritos are harder to roll and more likely to burst when grilling.
- Use medium heat when searing. Too hot and you’ll burn the tortilla before the cheese melts.
- Make a cheese “sticker.” Melting a tablespoon or two of shredded cheese in the pan before adding the burrito helps it adhere and form a crispy crust.
- Press gently with a spatula while cooking to encourage contact and even browning.
- Dry rice (day-old) is best; it won’t make the tortilla soggy.
Creative twists
- Vegetarian: Replace beef with seasoned black beans and roasted peppers; add extra cheese or cotija.
- Breakfast burrito: Swap beef and rice for scrambled eggs, breakfast sausage, and breakfast potatoes. Grill the same way for melty perfection.
- Buffalo-style: Mix shredded chicken with buffalo sauce and blue cheese crumbles before grilling.
- Healthier swap: Use brown rice, lean ground turkey, low-fat cheese, and whole-wheat tortillas.
- Extra-crispy: Brush the tortilla with a little oil or melted butter before grilling for a deeper, golden crust.
Your questions answered
Q: Can I assemble these ahead and freeze them?
A: Yes. Wrap each burrito tightly in plastic wrap and foil, then freeze up to 2 months. Reheat from frozen in a 375°F oven for 25–30 minutes, or thaw overnight and pan-sear 3–4 minutes per side.
Q: What’s the best tortilla size?
A: Large (10–12 inch) flour tortillas give enough room to roll without tearing and hold a hearty filling.
Q: Can I make this without cheese on the outside?
A: Yes — skip the pan-sprinkled cheese and simply sear in butter or oil. The exterior will still brown nicely, though you’ll lose the cheese-crust “seal.”
Q: Any tips to stop the burrito from falling apart?
A: Warm tortillas, don’t overfill, fold tightly, and place seam-side down initially on the skillet so it seals before flipping.
Q: What cheese melts best?
A: A blend of cheddar (for flavor) and mozzarella (for stretch) works well. Monterey Jack or pepper jack are also great options.
Conclusion
If you want a copycat fast-food twist at home, this grilled cheese burrito hits all the marks: melty, savory, and crisp. For a taste comparison or inspiration from a chain version, check out the official Taco Bell take on the concept at Grilled Cheese Burrito | Taco Bell®. For another home-cook riff and step photos, see an alternate recipe at Grilled Cheese Burrito – House of Yumm.
Grilled Cheese Burrito
Ingredients
Method
- Heat a skillet over medium. Add ground beef and break it up with a spatula. Brown until no pink remains.
- Drain excess grease. Sprinkle taco seasoning over the beef, add 1/4 cup water, and simmer for 4–5 minutes until saucy and well combined.
- Warm each tortilla briefly on a dry skillet or wrap stacked tortillas in a damp paper towel and microwave for 20–30 seconds.
- Lay one warm tortilla flat. Spread 1/4 cup rice down the center.
- Add a generous scoop of seasoned beef, drizzle with nacho cheese and chipotle sauce, then dollop sour cream.
- Top with a mix of shredded cheddar and mozzarella (about 1/2 cup total).
- Fold the sides in, then roll tightly from one end to the other so the seam is on the bottom.
- Heat a clean skillet over medium-low and melt a small sprinkle (about 2 tbsp) of shredded cheese in the pan.
- Place the burrito seam-side down onto the melted cheese and cook until the bottom is golden and crisp (3–4 minutes).
- Flip carefully and cook the second side until crisp and the interior cheeses are melty.
- Let the burrito rest for 1–2 minutes before slicing.
