Description
This Easy Grilled Cheese Burrito recipe combines seasoned ground beef, melted cheeses, and flavorful sauces wrapped in warm flour tortillas, then pan-grilled with a crispy cheese crust for a deliciously cheesy and crunchy finish. Perfect as a hearty and satisfying meal that enjoys Mexican-inspired flavors with a twist.
Ingredients
Scale
Filling
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cooked white rice
- ½ cup sour cream
- ½ cup nacho cheese sauce
- ¼ cup chipotle sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Assembly
- 4 large flour tortillas
- 2 tbsp butter or oil, for grilling
Instructions
- Prepare Beef Filling: Brown 1 lb ground beef in a skillet over medium heat, breaking it apart as it cooks. Once fully browned, drain any excess fat. Stir in 1 packet taco seasoning and cook for another minute to let the flavors meld. Remove from heat and set aside.
- Prepare Tortillas: Warm 4 large flour tortillas using a microwave, skillet, or oven until they become soft and pliable. Keep them covered to maintain warmth and prevent drying out during assembly.
- Assemble Burritos: Lay each warm tortilla flat. Spread 2 tbsp of nacho cheese sauce evenly on the bottom third, leaving a border around edges. Add ¼ cup cooked white rice, then top with approximately ½ cup seasoned ground beef. Sprinkle 2 tbsp of the mixed shredded cheddar and mozzarella cheeses evenly over the filling. Add 1 tbsp sour cream and 1 tbsp chipotle sauce on top, being careful not to overfill the tortilla.
- Fold Burritos: Fold the bottom edge of the tortilla up and over the filling, tucking it snugly. Fold the left and right sides inward over the filling, then tightly roll the tortilla upwards from the bottom to fully encase the ingredients. Place each burrito seam-side down on a plate and repeat for remaining tortillas.
- Grill First Side with Cheese Crust: Heat a large non-stick skillet over medium heat and melt 2 tbsp butter or heat oil. Sprinkle approximately 3 tbsp of the remaining shredded cheese blend onto the hot pan in a rough oval shape about the size of a burrito. Immediately place one assembled burrito seam-side down onto the melting cheese. Press gently with a spatula and cook for 2-3 minutes until the cheese melts around the edges and forms a golden-brown crispy crust on the skillet side of the burrito.
- Grill Second Side with Cheese Crust: Carefully lift the burrito off the pan. Clean the pan if necessary to avoid burning. Sprinkle another 3 tbsp of shredded cheese blend onto a clean spot in the skillet. Place the burrito crispy side up onto the fresh melting cheese. Press down gently with a spatula and cook for 2-3 minutes until this side also develops a golden brown, crispy cheese crust.
- Serve: Remove the grilled burrito from the pan. Using a sharp knife, slice diagonally for easier eating. Serve immediately with additional sour cream and chipotle sauce if desired. Enjoy the perfect balance of crispy, cheesy exterior and savory, creamy filling in this delicious grilled cheese burrito!
Notes
- Use freshly shredded cheese for best melting and crust formation; pre-shredded cheese may contain anti-caking agents that reduce crispiness.
- Keep tortillas warm and covered during assembly to prevent them from cracking when folded and rolled.
- Adjust spice levels by tweaking the amount of chipotle sauce or using mild taco seasoning if desired.
- For a vegetarian version, substitute ground beef with cooked beans or a plant-based meat alternative.
- Serve with extra toppings like guacamole, salsa, or chopped cilantro for additional flavor.
- Use a non-stick skillet to ensure the cheese crust forms without sticking or burning.
