Crispy Cheesy Grilled Cheese Burrito
This crispy, cheesy grilled cheese burrito is inspired by the famous taco-shop favorite but even better homemade. Filled with seasoned beef, fluffy rice, creamy sauces, and melted cheese, then grilled onto a layer of cheese for a golden crispy crust, it’s the ultimate comforting weeknight dinner ready in about 30 minutes.
Equipment
- large skillet
- spatula
- microwave or second skillet for warming tortillas
- mixing spoon
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 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 cheese
- 4 large flour tortillas
- 1 cup shredded cheese for grilling (cheddar or Mexican blend)
- 1 tbsp butter or oil for the skillet
Instructions
- Place a skillet over medium heat and cook the ground beef until browned and crumbly, about 8–10 minutes. Drain excess grease. Add taco seasoning and about 1/4 cup water, then simmer for 5 minutes until the meat is well coated with spices.
- Warm the tortillas in a dry skillet for about 20 seconds per side or microwave them wrapped in a damp paper towel for 20–30 seconds until soft and flexible.
- Lay each tortilla flat and layer about 1/4 cup cooked rice, 2–3 tablespoons seasoned beef, 1 tablespoon nacho cheese sauce, a drizzle of chipotle sauce, 1 tablespoon sour cream, and a small handful of shredded cheddar and mozzarella in the center.
- Fold the sides of the tortilla inward and roll from the bottom up, keeping the filling snug inside to form a tightly wrapped burrito. Repeat with remaining tortillas.
- Heat a clean skillet over medium heat and sprinkle about 2 tablespoons shredded cheese directly into the pan. Place the burrito seam-side down onto the cheese and cook for 3–4 minutes until the cheese melts and forms a golden crispy crust. Flip and cook the other side if desired.
Notes
Warm tortillas before rolling to prevent cracking. Shred your own cheese for a smoother melt and crispier crust. Day-old rice works best because it stays fluffy. Cook over medium heat so the cheese melts and crisps without burning. You can easily swap the beef for shredded chicken, beans, or plant-based crumbles.