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–+ servings

Grilled Cheese Burrito

A comforting and quick fusion of burrito and grilled cheese featuring seasoned beef, melty cheeses, and crispy cheese crust.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

For the filling

  • 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.

Instructions

Preparation

  • Heat a skillet over medium. Add the ground beef and cook, breaking it up, until browned — about 8–10 minutes. Drain excess grease.
  • 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.
  • 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.

Assembly

  • 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.
  • Fold the sides in, then roll snugly, ending seam-side down.

Grilling

  • 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.

Notes

Store cooled burritos in an airtight container up to 3–4 days. Reheat in a skillet for best texture. For freezing, wrap individually in foil. Creative variations include vegetarian options and breakfast versions.