Name: Grilled Cheese Burrito
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb ground beef (Can substitute with ground turkey or shredded rotisserie chicken.); 1 packet taco seasoning (Or use a homemade blend.); 1 cup cooked white rice (Leftovers work great.); 1/2 cup sour cream (Can replace with plain Greek yogurt for a lower-fat option.); 1/2 cup nacho cheese sauce (Jarred or homemade.); 1/4 cup chipotle sauce (Adjust for heat.); 1 cup shredded cheddar cheese (Use low-moisture cheeses for better melting.); 1 cup shredded mozzarella cheese (A mix of cheddar and mozzarella is ideal for melting.); 4 large flour tortillas (Warm tortillas before use to prevent tearing.); as needed Butter or oil for grilling (For frying the burritos.)

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I first made this grilled cheese burrito on a rainy weeknight when I wanted something wildly comforting but faster than takeout. Think a loaded taco and a gooey grilled cheese had a baby: seasoned beef, melty cheddar and mozzarella, creamy nacho and chipotle sauces, and a crisp cheese crust on the outside. If you’re into maximalist comfort food, this recipe delivers — and it’s simple enough for a busy weeknight. For another riff on cheesy sandwiches, check out this take on a similar stuffed grilled cheese here.

What makes this recipe special

This grilled cheese burrito stands out because it layers familiar Tex‑Mex flavors inside a grilled, cheesy crust. It’s fast, budget‑friendly, and endlessly customizable. You get:

Fast weeknight comfort: about 25 minutes from start to table.
Kid-approved melty cheese and mild taco flavors.
Crispy, cheesy exterior thanks to a quick sear — a technique that turns a soft burrito into a crunchy, savory handheld.

“A perfect marriage of two favorites — the burrito’s filling and the grilled cheese’s golden shell.” — a regular weekend hit in my kitchen

How this recipe comes together

Start by browning and seasoning the beef so the filling is hot and flavorful. Warm tortillas next, then assemble with rice, sauces, and two kinds of cheese for stretch and flavor. The final step is the clever one: sprinkle some shredded cheese in the skillet and sear the burrito seam‑side down so the melting cheese creates a crisp, golden crust that keeps everything intact.

This overview helps you know what to expect: cook beef (8–10 minutes), warm tortillas, assemble (5 minutes), then grill 3–4 minutes per side for a crispy finish.

What you’ll need

1 lb ground beef
1 packet taco seasoning (or use a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt)
1 cup cooked white rice (leftovers work great)
1/2 cup sour cream
1/2 cup nacho cheese sauce (jarred or homemade)
1/4 cup chipotle sauce (adjust for heat)
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas
Butter or oil for grilling

Notes:

Swap ground turkey or shredded rotisserie chicken for beef.
Use low‑moisture cheeses for better melting and less sogginess.

Step-by-step instructions

Cook the beef: Heat a skillet over medium. Add the ground beef and cook, breaking it up, until browned — about 8–10 minutes. Drain excess grease.
Season the meat: Return pan to low heat. Stir in the taco seasoning and 1/4 cup water. Simmer until the sauce thickens, about 4–5 minutes. Taste and adjust salt.
Warm the tortillas: Heat each tortilla briefly on a dry skillet for 10–15 seconds per side or microwave covered with a damp paper towel for 20 seconds. Warm tortillas fold more easily.
Assemble: Lay a warmed tortilla flat. Spoon 1/4 cup rice down the center. Add a generous portion of seasoned beef. Drizzle with nacho cheese and chipotle sauce. Dollop with sour cream. Top with a mix of shredded cheddar and mozzarella. Don’t overfill.
Seal: Fold the sides in, then roll snugly, ending seam‑side down on your work surface.
Grill for crust: Heat a clean skillet over medium. Sprinkle about 2 tbsp shredded cheese in the pan where the burrito will sit. Place the burrito seam‑side down on top of that cheese. Press lightly and cook until the cheese underneath melts and forms a golden crust, 3–4 minutes. Flip and repeat on the other side, adding a touch of butter or oil if needed.

Serve hot and cut in half for a melty, crunchy reveal.

Best ways to enjoy it

These burritos are robust on their own, but a few pairings elevate the meal:

Simple sides: tortilla chips and salsa, tangy pico de gallo, or a crisp cabbage slaw.
Veg sides: roasted corn salad or a quick mixed green salad with lime vinaigrette.
Drinks: an ice‑cold Mexican cola or a light lager cuts through the richness.

For party service, slice burritos into thirds and arrange on a platter with bowls of extra chipotle sauce and sour cream for dipping.

Storage and reheating tips

Refrigerate: Store cooled burritos in an airtight container up to 3–4 days. Keep sauces separate if you want to maintain texture.
Reheat in a skillet: Reheat on medium, covered, flipping once, to refresh the crispy cheese crust. This is quicker and better than the microwave.
Oven method: For multiple leftovers, bake at 350°F (175°C) for 12–15 minutes until heated through.
Freeze: Wrap individually in foil and freeze up to 2 months. Thaw overnight in the fridge then reheat in a skillet or oven.
Food safety note: Cool cooked beef within two hours before refrigerating and reheat to at least 165°F (74°C) for safety.

Pro chef tips

Drain the beef well so the burrito isn’t soggy. A dry, seasoned filling crisps better.
Use a mix of cheddar (flavor) and mozzarella (stretch) for ideal melt and pull.
Warm tortillas before folding to prevent tearing and to improve seal.
Press the burrito seam‑side down into the melting cheese in the pan; that cheese acts like glue and creates the signature crunchy crust.
If you want extra crunch, brush the outside lightly with butter before searing.
For inspiration on stuffed grilled cheeses and different melt techniques, you might also like this creative grilled cheese variation Apple and Cranberry Grilled Cheese.

Creative twists

Vegetarian: Swap beef for seasoned crumbled tempeh or spiced black beans and increase the rice to make it hearty.
Breakfast version: Add scrambled eggs and breakfast sausage and use pepper jack for a spicy morning bite.
Baja style: Add pickled red onions, shredded cabbage, and a squeeze of lime.
Oven‑baked party tray: Brush rolls with butter, sprinkle cheese on top, and bake until bubbling.
For more cheesy-stuffed sandwich ideas, try a French onion grilled cheese riff to study different cheese blends and toasting methods here.

Common questions

Q: How long does this take from start to finish?
A: About 20–30 minutes: 8–10 minutes to brown the beef, 5 minutes to simmer with seasoning, 5 minutes to assemble, and 6–8 minutes to grill both sides.

Q: Can I use leftover rice?
A: Absolutely. Leftover rice is perfect and helps absorb sauces so the filling isn’t too wet.

Q: How do I keep the burrito from falling apart?
A: Don’t overfill, warm the tortilla first, fold tightly, and always start grilling seam‑side down so it seals with melted cheese.

Q: Can I make these ahead for a party?
A: Yes — assemble, wrap tightly, and refrigerate (up to 24 hours) or freeze. For parties, reheat in a 350°F oven until warmed through and finish in a skillet for the crisp crust.

Q: Is there a low‑fat option?
A: Use lean ground turkey or textured vegetable protein, reduce cheese amounts, and swap sour cream for plain Greek yogurt.

Conclusion

This grilled cheese burrito is a fast, crowd‑pleasing mashup that’s easy to customize and reheats well for leftovers. If you want to compare a restaurant version, check Taco Bell’s take on the concept at Taco Bell’s Grilled Cheese Burrito, or explore another homemade recipe with extra tips and photos at Grilled Cheese Burrito – House of Yumm.