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Grilled Cheese Burrito

Grilled Cheese Burrito

This recipe is a homemade, upgraded version of the fast-food favorite, featuring a savory filling of seasoned beef, rice, and creamy sauces. The standout feature is the final step of grilling the burrito on a layer of cheese in a skillet, creating a crispy, golden cheese crust on the outside for an indulgent and satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb ground beef (80/20 works well)
  • 1 packet taco seasoning (or your favorite homemade blend)
  • 1/4 cup water
  • 1 cup cooked white rice (day-old rice is great)
  • 1/2 cup sour cream
  • 1/2 cup nacho cheese sauce, warmed
  • 1/4 cup chipotle sauce (or your preferred creamy hot sauce)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • 4 large, burrito-sized flour tortillas
  • 2 tbsp butter or neutral oil for grilling

Equipment

  • Large skillet
  • Spoon
  • Non-stick skillet
  • Flexible fish spatula

Method
 

Instructions
  1. In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. This should take about 8–10 minutes. Once cooked through, drain off any excess grease. Stir in the taco seasoning and 1/4 cup of water. Bring it to a simmer and let it cook for about 5 minutes, allowing the sauce to thicken and coat the beef.
  2. To make the tortillas pliable and prevent them from tearing, warm them one at a time. You can do this in a dry skillet for about 30 seconds per side or wrap them in a damp paper towel and microwave for 20–30 seconds.
  3. Lay a warm tortilla on a flat surface. In the center, layer your ingredients: start with a scoop of cooked rice, followed by the seasoned beef, a drizzle of warm nacho cheese sauce, a bit of chipotle sauce, and a dollop of sour cream. Sprinkle a generous handful of the shredded cheddar and mozzarella cheese blend on top. Don't overfill!
  4. Fold the sides of the tortilla in first, then tightly roll the bottom edge up and over the filling to create a snug burrito package. The seam should be on the bottom.
  5. Wipe out your skillet or use a clean one and heat it over medium heat with a bit of butter or oil. Sprinkle about 2-3 tablespoons of the remaining shredded cheese mix directly onto the skillet in a rectangle shape, roughly the size of your burrito. Immediately place the burrito seam-side down onto the melting cheese. Cook for 3–4 minutes, or until the cheese forms a crispy, golden crust. Carefully flip the burrito, add another sprinkle of cheese to the pan, and grill the other side for another 3–4 minutes until equally crispy. Repeat for the remaining burritos.

Notes

To prevent the burrito from becoming soggy, use warm but not wet fillings, and let them cool slightly before assembling. Warm tortillas before rolling to prevent tearing. For the cheese crust, use medium heat in a non-stick skillet. Leftovers can be stored in the refrigerator for up to 2 days and are best reheated in a skillet or air fryer. For variations, consider using ground turkey or black beans instead of beef.