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Grilled Cheese Burrito

A delicious mashup of beefy taco filling and grilled cheese, this burrito is crispy on the outside and gooey on the inside, perfect for quick dinners or game-day snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 lb ground beef You can swap with ground turkey or shredded rotisserie chicken.
  • 1 packet taco seasoning Homemade taco blend can also be used.
  • 1 cup cooked white rice Day-old rice is recommended.
  • 1/2 cup sour cream
  • 1/2 cup nacho cheese sauce
  • 1/4 cup chipotle sauce Or use salsa roja for milder heat.
For the assembly
  • 1 cup shredded cheddar cheese For a richer finish, swap half the cheddar for Monterey Jack.
  • 1 cup shredded mozzarella cheese
  • 4 large flour tortillas (10–12 inch) Large tortillas prevent tearing.
  • 1–2 tbsp Butter or oil for grilling

Method
 

Cooking the Filling
  1. Heat a skillet over medium. Add ground beef and break it up with a spatula. Brown until no pink remains.
  2. 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.
Assembling the Burritos
  1. Warm each tortilla briefly on a dry skillet or wrap stacked tortillas in a damp paper towel and microwave for 20–30 seconds.
  2. Lay one warm tortilla flat. Spread 1/4 cup rice down the center.
  3. Add a generous scoop of seasoned beef, drizzle with nacho cheese and chipotle sauce, then dollop sour cream.
  4. Top with a mix of shredded cheddar and mozzarella (about 1/2 cup total).
  5. Fold the sides in, then roll tightly from one end to the other so the seam is on the bottom.
Grilling the Burritos
  1. Heat a clean skillet over medium-low and melt a small sprinkle (about 2 tbsp) of shredded cheese in the pan.
  2. Place the burrito seam-side down onto the melted cheese and cook until the bottom is golden and crisp (3–4 minutes).
  3. Flip carefully and cook the second side until crisp and the interior cheeses are melty.
Serving
  1. Let the burrito rest for 1–2 minutes before slicing.

Notes

For a great party option, slice into rounds for finger food. Can be paired with pico de gallo, lime wedges, tortilla chips, and guacamole.