why make this recipe

This Grilled Cheese Burrito is quick, filling, and full of flavor. It mixes beef, rice, creamy sauces, and two cheeses. You get a crispy outside and a melty inside. It is a good choice for a simple weeknight meal or a fun treat.

introduction

The Grilled Cheese Burrito wraps seasoned beef, rice, sauces, and cheese in a warm tortilla and grills it until the edges get crisp and cheesy. It is easy to make and easy to change to your taste. If you like simple cheese snacks, try the 3-ingredient cheese ball for a quick side.

how to make Grilled Cheese Burrito

Ingredients :

1 lb ground beef
1 packet taco seasoning (or homemade blend)
1 cup cooked white rice
1/2 cup sour cream
1/2 cup nacho cheese sauce
1/4 cup chipotle sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella
4 large flour tortillas
Butter or oil for grilling

Directions :

Cook the Beef (8–10 mins): Brown the ground beef in a skillet over medium heat. Drain excess grease. Add taco seasoning and 1/4 cup water, simmer for 5 minutes.
Warm the Tortillas: Heat tortillas on a dry skillet or in the microwave for flexibility.
Assemble the Burrito (5 mins): Lay a tortilla flat and layer with rice, seasoned beef, nacho cheese, chipotle sauce, and sour cream. Top with shredded cheddar and mozzarella.
Grill the Burrito (3–4 mins per side): Heat a clean skillet and sprinkle 2 tbsp of shredded cheese. Place the burrito seam-side down and cook until cheese melts and forms a crispy crust. Flip and repeat.

Follow the steps in order. Use medium heat so the cheese melts and the tortilla browns without burning.

how to serve Grilled Cheese Burrito

Cut the burrito in half to show the melty center. Serve hot with extra sour cream, salsa, or guacamole. A side salad or simple chips go well with it.

how to store Grilled Cheese Burrito

Cool the burrito to room temperature. Wrap tightly in foil or place in an airtight container. Store in the fridge for up to 3 days. To freeze, wrap in foil and place in a freezer bag for up to 2 months. Reheat in a skillet or oven to keep the outside crispy.

tips to make Grilled Cheese Burrito

Warm the tortillas first. They fold without tearing.
Drain the beef well so the burrito does not get soggy.
Use a mix of cheddar and mozzarella for good melt and flavor.
Press the burrito seam-side down first so it seals.
For extra crisp, add a little butter to the skillet before grilling.
If you want a bread side, try the 3-ingredient cottage cheese bread as a simple option.

variation (if any)

Vegetarian: Replace beef with cooked beans, veggies, or spiced tofu.
Chicken: Use shredded rotisserie chicken with taco seasoning.
Extra heat: Add jalapeños or hot sauce.
Different cheese: Try pepper jack or Monterey jack for a different taste.

FAQs

Q: Can I make this ahead and reheat later?
A: Yes. Make, cool, and wrap. Reheat in a skillet or oven for best crisp.

Q: Can I use whole wheat or low-carb tortillas?
A: Yes. Any large tortilla works. Warm them first so they fold well.

Q: Is it safe to freeze a grilled burrito?
A: Yes. Wrap well and freeze. Reheat from frozen in an oven or air fryer for best results.

Q: Can I use plain cheddar only?
A: Yes. Plain cheddar works, but mixing cheeses gives a better melt and flavor.

Q: How do I keep it from falling apart?
A: Don’t overfill. Press seam down and grill seam-side first to seal.

Conclusion

For a quick chain version and more info on the item, see Grilled Cheese Burrito | Taco Bell®.
For another homemade recipe idea and tips, read Grilled Cheese Burrito – House of Yumm.