The Grilled Cheese Burrito is a tasty mix of taco filling and melty cheese inside a warm tortilla. It is simple to make and feels like a cross between a burrito and a grilled cheese. You get spicy beef, creamy sauces, and a crispy cheesy crust.
Why make this recipe
Make this when you want a quick, filling meal with big flavor. It is great for weeknights or game day. If you like classic comfort food, try pairing it with a bowl of grilled cheese and tomato soup for an extra cozy meal.
How to prepare Grilled Cheese Burrito
Follow the steps below. Cook the beef first, warm the tortillas, build the burrito, then grill it until the outside is crispy and the cheese is melted.
Ingredients:
- 1 lb ground beef
- 1 packet taco seasoning (or homemade blend)
- 1 cup cooked white rice
- 1/2 cup sour cream
- 1/2 cup nacho cheese sauce
- 1/4 cup chipotle sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- 4 large flour tortillas
- Butter or oil for grilling
Steps:
- Cook the Beef (8–10 mins): Brown the ground beef in a skillet over medium heat. Drain excess grease. Add taco seasoning and 1/4 cup water, simmer for 5 minutes.
- Warm the Tortillas: Heat tortillas on a dry skillet or in the microwave for flexibility.
- Assemble the Burrito (5 mins): Lay a tortilla flat and layer with rice, seasoned beef, nacho cheese, chipotle sauce, and sour cream. Top with shredded cheddar and mozzarella.
- Grill the Burrito (3–4 mins per side): Heat a clean skillet and sprinkle 2 tbsp of shredded cheese. Place the burrito seam-side down and cook until cheese melts and forms a crispy crust. Flip and repeat.
How to serve Grilled Cheese Burrito
Cut the burrito in half for easy eating. Serve hot so the cheese is gooey. Add salsa, guacamole, or extra sour cream on the side if you like.
How to store Grilled Cheese Burrito
- To keep: Cool to room temperature, wrap tightly in foil or plastic, and store in the fridge for up to 3 days.
- To freeze: Wrap each burrito well and freeze for up to 2 months. Thaw in the fridge before reheating.
- To reheat: Use a skillet over medium heat to keep the crust crispy, or reheat in an oven at 350°F (175°C) until warmed through.
Tips to make Grilled Cheese Burrito perfectly
- Drain the beef well so the burrito is not soggy.
- Warm tortillas so they fold without tearing.
- Use a mix of cheddar and mozzarella for melt and flavor.
- Press the burrito gently while grilling to help the cheese stick and form a crust.
- Sprinkle the extra cheese in the pan, not on top, for a crispy cheesy edge.
Variations
- Chicken: Use cooked shredded chicken with taco seasoning.
- Veggie: Swap beef for black beans, corn, and sautéed peppers.
- Spicy: Add jalapeños or hot sauce to the filling.
- Breakfast: Use scrambled eggs and breakfast sausage instead of beef.
FAQ
Q: Can I make this vegetarian?
A: Yes. Use beans, rice, and veggies instead of beef.
Q: Do I need both cheeses?
A: No. Cheddar adds flavor and mozzarella adds stretch. You can use one or both.
Q: Will the tortilla stay crispy after cooling?
A: It will soften as it cools. Reheat in a skillet or oven to bring back the crisp.
Q: Can I assemble ahead of time?
A: You can assemble and refrigerate for a few hours. Grill just before serving for best crust.