Taco Bell first introduced the grilled cheese burrito but now I’ve created my version of this hearty, cheesy, and beefy delight at home and can’t get enough.
If you’re unfamiliar, grilled cheese burritos are possibly the best version of a beef burrito ever made. They have seasoned beef, rice, and other must-haves, including lettuce, tomato, and nacho cheese, all wrapped in a warm flour tortilla. What makes them unique is that they’re covered with a layer of grilled cheese that’s crispy in some spots and a little gooey in others. Better yet, there are browned bits!
These have officially replaced taco night at my house. They are so filling that you don’t need a side dish. Meat, rice, and vegetables are all rolled into an easy-to-eat wrap you want to sink your teeth into.
Why You’ll Love Grilled Cheese Burritos
Packed with flavor – This recipe skips the packaged taco seasoning. Instead, it uses a delicious blend of chili powder, cumin, oregano, and a few other ingredients for perfectly seasoned beef. It’s smoky, yet not overly so. There’s a little heat, and the salt isn’t overdone.
Lots of cheese – Otherwise, this wouldn’t be a grilled cheese burrito recipe, right? In addition to the grilled cheese on the exterior, the burrito has a delicious, quick, and easy nacho cheese sauce that you will want to put on everything.
Customizable – I recommend trying the recipe as is; however, there’s a lot of room for creativity.
Tasty leftovers – Grilled cheese burritos only get better in the fridge. They also reheat nicely.
Grilled Cheese Burritos Ingredients Notes
- Ground beef: I suggest lean ground beef for grilled cheese burritos. Most would suggest 80/20 ground beef, though 90/10 is better as I find the former to leave too much grease at the bottom of the skillet, so much so that I usually have to pour some out.
- Leftover rice: Can you cook the rice fresh? Yes, but it comes down to texture. Since leftover rice has had time to firm up, it has a better texture once cooked with tomato sauce and seasonings.
- Aromatics: These burritos wouldn’t be half as flavorful without the onion and garlic. Consider them necessary.
- Tomato sauce: The sauce is used in the seasoned beef and rice to add flavor, color, moisture, and acidity.
- Tortillas: This is the time to whip out the large ten-inch flour tortillas. Flour tortillas are needed instead of corn because they hold their shape well and are more pliable.
- Cheese: American cheese is used in the nacho cheese sauce since it melts beautifully, while shredded cheddar or a packaged Mexican cheese blend is needed for the grilled cheese layer.
Find the complete ingredients list with measurements in the recipe card below.
How To Make Grilled Cheese Burritos
- Cook the beef: I start by browning the meat, then add the aromatics and seasonings. Soon after, I pour in a little tomato sauce, water, or broth to keep the meat nice and juicy.
- Make the rice: The rice goes right into the skillet used to cook the meat, so the grains pick up any residual beef drippings. This method develops tons of flavor while dirtying fewer dishes.
- Time for the sauce: This is the easiest nacho cheese ever. It takes 2 minutes max in the microwave.
- Assemble: Divide the meat, rice, sauce, and other additions among the tortillas, and roll.
- Finish: Brown the burrito seam side down (this helps seal it, making it easier to eat), take it out, add cheese, and place it on top of the cheese. From there, you can flip it. You’ll notice that the cheese drapes over the tortillas. Work with one or two burritos at a time, depending on the size of your skillet.
Variations, Substitutions, and Cooking Tips
Go meat-free – Swap the beef for ground tofu or your favorite beans. Either will be delicious and equally filling.
Use a nonstick skillet – This is a must when “grilling” the cheese. Otherwise, you’ll have a burnt, cheesy mess on your hands. I’ve been there and done that.
Try another sauce – Instead of the nacho cheese sauce, try a smoky chipotle sauce, a smooth red pepper sauce, or even guacamole. Warm guac isn’t half bad.
A green tip – Lettuce works well in the burritos, even though it adds extra moisture. Still, it isn’t ideal if you plan to store the burritos. If this is the case, consider butter lettuce. The variety has a lower moisture content. Alternatively, swap the lettuce for shredded green cabbage.
Storage and Freezer Tips
Individually wrap leftover burritos in foil and refrigerate for 3-4 days. Typically, burritos freeze well. However, since these are grilled cheese burritos, I wouldn’t suggest freezer storage unless you wait to add the cheesy layer when you reheat.
How To Reheat
Reheat grilled cheese burritos in the oven or microwave. Preheat the oven to 350°F, place them onto a baking sheet, and heat for 30-35 minutes. For the microwave, stick with 30-second intervals until the internal temperature reaches 165°F, then transfer to a skillet to revive that cheesiness on the outside. If reheating from frozen using either method, defrost beforehand. I like to defrost overnight instead of trying to speed up the process the day of.
Grilled Cheese Burritos Recipe
In 2020, a popular fast-food chain introduced the grilled cheese burrito. I’ve recreated the hearty, cheesy, and beefy delight at home and can’t get enough.
Ingredients
Seasoned Beef
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- ½ medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 tablespoon tomato sauce
- 1-2 tablespoons water or reduced-sodium beef broth
Rice
- 1 tablespoon vegetable oil
- 2 tablespoons chopped onion, yellow or white
- 1 garlic clove, minced
- ¼ teaspoon chili powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- 2 tablespoons tomato sauce
- 1 cup cooked white rice, preferably leftovers
- Kosher salt and black pepper, to taste
Nacho Cheese
- ½ cup heavy cream
- 5 slices American cheese
- Hot sauce, to taste
- 1 tablespoon chopped pickled jalapeno
Burritos
- 3-4 (10-inch) flour tortillas
- 1 large tomato, seeds removed and diced
- 1 ½ cups iceberg lettuce, chopped
Cheesy Finish
- 1 cup cheddar cheese or Mexican cheese blend
Instructions
- Heat the oil in a deep skillet over medium-high heat.
- Crumble the ground beef into the skillet and sauté until it browns. Break it up with a spoon or spatula during this time.
- Add the onion and garlic. Continue to sauté until the onion and garlic soften.
- Sprinkle in the seasonings. They include salt, onion powder, cumin, oregano, black pepper, and cayenne.
- Cook while occasionally stirring for 2-3 more minutes.
- Stir in the tomato sauce and water (or beef broth).
- Reduce the heat to medium and cook for 3-5 minutes or until most of the liquid evaporates but the beef is still juicy.
- Transfer the seasoned beef to a bowl.
Rice
- Heat the oil in the same skillet used to cook the beef.
- Sauté the onion for a minute or until softened and fragrant, then toss in the garlic. Sauté for another 20 seconds or so.
- Sprinkle in the chili powder, onion powder, cumin, and oregano. Cook while stirring to wake up those flavors, and then pour in the tomato sauce.
- Cook while stirring until the tomato sauce reduces a bit.
- Add the rice and stir to coat with the tomato sauce and seasonings.
- Season to taste with salt and black pepper.
- Remove from the heat. Transfer the rice to a bowl and set it aside.
Nacho Cheese Sauce
- Add the heavy cream to a microwave-safe bowl with the cheese. Tear the cheese into pieces before adding it to the bowl.
- Heat in 30-second intervals, whisking in between, until smooth.
- Add hot sauce to taste, followed by pickled jalapenos.
Burritos
- Lay the tortillas out on a clean work surface.
- Add ¼ cup of rice just below the center of each tortilla, top with the beef, add the tomato and lettuce, then drizzle everything with nacho cheese.
- Fold the bottom of the tortilla over the fillings, fold in the sides, then roll tightly.
- Heat a nonstick skillet over medium heat.
- Add a burrito to the skillet seam side down and leave for 1 minute or until brown, then remove the burrito.
- Sprinkle ¼ cup of cheese into the skillet. Once it melts, return the burrito to the skillet seam side up.
- Once the cheese is completely melted, flip the burrito so the cheese side is up and transfer it to a plate or platter.
- Repeat with the remaining burritos.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 857Total Fat: 52gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 191mgSodium: 1310mgCarbohydrates: 43gFiber: 3gSugar: 6gProtein: 52g
This data was provided and calculated by Nutritionix.
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