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Delicious burrito filled with fresh ingredients and vibrant toppings

Grilled Cheese Burrito

A comforting and savory burrito with a crispy cheese exterior and tasty filling, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 lb ground beef
  • 1 packet taco seasoning (or homemade blend)
  • 1 cup cooked white rice Use warm rice for easier assembly.
  • 1/2 cup sour cream Room-temperature sour cream spreads easier.
  • 1/2 cup nacho cheese sauce
  • 1/4 cup chipotle sauce Can be swapped for salsa verde for a brighter flavor.
  • 1 cup shredded cheddar cheese Pre-shredded for better melt.
  • 1 cup shredded mozzarella Pre-shredded for better melt.
  • 4 large flour tortillas Warm before filling to avoid tearing.
  • Butter or oil for grilling Use unsalted butter to control sodium.

Method
 

Cooking the Beef
  1. Heat a skillet over medium. Add beef and cook until browned, about 8–10 minutes.
  2. Drain excess grease. Add taco seasoning and 1/4 cup water, stir, and simmer until the sauce thickens, about 5 minutes.
Preparing the Tortillas
  1. Warm tortillas on a dry skillet or in the microwave for 20–30 seconds to prevent tearing.
Assembling the Burrito
  1. Lay a warm tortilla flat. Spoon a line of rice down the center, then add a generous portion of seasoned beef.
  2. Drizzle nacho cheese and chipotle sauce, and dollop sour cream. Top with a mix of cheddar and mozzarella.
Grilling the Burrito
  1. Heat a clean skillet over medium-low and sprinkle about 2 tablespoons of shredded cheese where the burrito will sit.
  2. Place the burrito seam-side down; press gently. Cook until the bottom cheese melts and forms a golden, crispy crust, about 3–4 minutes.
  3. Flip and repeat on the other side until the outside is golden and the cheeses inside are gooey.
  4. Let rest for 1 minute, slice, and serve.

Notes

Brown beef ahead and refrigerate for up to 2 days to speed weekday assembly. Avoid overstuffing to prevent tearing tortillas. Customize with add-ins like chopped cilantro or jalapeños.