The easy grilled cheese burrito brings Taco Bell’s cult-favorite indulgence right to your kitchen with crispy, golden tortillas wrapped around layers of seasoned beef, melted cheese, and tangy chipotle sauce.
My kids came home from a drive-thru run raving about this burrito and begged me to try making it at home. I was skeptical that a homemade version could compete, but when I pulled that first golden, crispy burrito off the griddle and cut into those gooey cheese layers, my daughter looked up and said, “This is way better than the drive-thru, Mom.” That’s when I knew we had a winner. What makes this recipe so brilliant is how it transforms simple pantry ingredients into something special. The outside gets perfectly crispy from grilling in butter while the inside stays warm and melty with three types of cheese. The chipotle sauce adds just enough kick without overwhelming, and best of all, you can have dinner on the table in 30 minutes flat.
Let’s get started!
Table of Contents
Ingredients for Easy Grilled Cheese Burrito
The key to a great grilled cheese burrito is layering strategically and not overfilling, which makes folding nearly impossible. Freshly shredded cheese melts so much better than pre-shredded.
For the Meat Filling:
- 1 pound ground beef (can substitute with turkey or plant-based)
- 1 packet taco seasoning – Making your own gives you better control over salt and spice levels
For the Rice Mixture:
- 2 cups cooked white rice (substitute with brown rice or quinoa if desired)
- 1 cup sour cream – Greek yogurt works great as a lighter alternative
For the Cheesy Layers:
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese – This creates that amazing cheese pull when you bite in
For the Chipotle Kick:
- 1 tablespoon chipotle sauce (adjust based on spice preference)
For the Wrap:
- 4 large flour tortillas
For Grilling:
- 2 tablespoons butter or oil
Step-by-Step Instructions
Getting the grilling technique right makes all the difference. I recommend using a properly preheated skillet and being patient with the first side.
Step 1: In a 12-inch skillet over medium heat, brown the ground beef for 8 to 10 minutes, breaking it up with a wooden spoon until no longer pink and slightly crispy in spots. Drain the excess grease, then add the taco seasoning and ¼ cup of water. Simmer for 5 minutes, stirring occasionally, until the sauce thickens and coats the meat.
Step 2: While the beef simmers, prepare your rice mixture by combining the cooked rice with the sour cream in a bowl, mixing until well combined. Warm the flour tortillas in a dry skillet over low heat for 20 seconds per side, or microwave them for 20 seconds wrapped in a damp paper towel. Keep them covered with a clean kitchen towel so they stay warm and pliable.
Step 3: Working with one tortilla at a time on a clean surface, spread ½ cup of the rice mixture in the center, leaving about 2 inches clear on all sides. Layer with a quarter of the seasoned beef, 2 tablespoons nacho cheese sauce, ½ teaspoon chipotle sauce, and a generous handful each of cheddar and mozzarella cheese. Don’t overfill or folding becomes impossible.
Step 4: Fold the burrito by bringing the bottom edge up and over the filling, then fold in both sides tightly toward the center. Roll forward to seal, keeping tension on the tortilla so everything stays compact. The seam should end up on the bottom.
Step 5: Heat a large 12-inch skillet over medium heat and add ½ tablespoon of butter. Once melted and sizzling, place the burrito seam-side down and grill for 3 to 4 minutes without moving it until deep golden brown and crispy. Add another ½ tablespoon of butter, flip carefully with a spatula, and grill for another 3 to 4 minutes. Gently press down with the spatula to help the cheese melt and the layers adhere.
Step 6: Remove from the skillet and let rest for 1 minute before slicing in half diagonally. This brief rest helps the cheese set slightly so it doesn’t all spill out when you cut.
Perfect Pairings for Easy Grilled Cheese Burrito
These hearty, cheesy burritos pair best with fresh, light sides that balance their richness and add color to your plate.
Guacamole: Creamy, fresh avocado provides cooling contrast to the spicy chipotle and adds healthy fats. Try Chicken Avocado Ranch Burritos for guacamole technique.
Mexican Street Corn: Sweet, smoky elote adds brightness and crunch while complementing the Tex-Mex flavors perfectly. Check out Street Corn Chicken Rice Bowl for street corn preparation.
Taco Rice Bowl: Double down on Mexican flavors by serving alongside our Taco Rice Bowl for a complete feast with varied textures.
Black Beans and Rice: Classic combination that turns this into a complete meal. Our Black Beans and Rice with Sausage shows perfect seasoning technique.
Smashburger Quesadillas: For an all-out Tex-Mex spread, pair with Smashburger Quesadillas for variety in shapes and textures.
Ground Beef Enchiladas: Create a Mexican feast by serving alongside Ground Beef Enchiladas for guests who want options.
House Salad with Lime Vinaigrette: A crisp, tangy salad cuts through the richness and adds essential vegetables without weighing you down.
Storing and Reheating Your Burritos
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. For best results, wrap each burrito individually in foil to prevent them from drying out and to maintain freshness.
When reheating, use a skillet over medium-low heat for 3 to 4 minutes per side to restore that crispy exterior. If you’re in a hurry, microwave for 1 to 2 minutes, but the tortilla won’t be as crispy.
For freezer storage, wrap each assembled but uncooked burrito tightly in foil, then place in a freezer bag for up to 1 month. Reheat frozen burritos in a 350°F oven for 20 to 25 minutes until heated through and crispy, or thaw overnight in the refrigerator and grill as directed.
FAQs
can I make these vegetarian?
Absolutely. Replace the ground beef with black beans, pinto beans, refried beans, or plant-based ground meat. You can also add sautéed bell peppers and onions for extra flavor and texture. The cooking method stays exactly the same.
Why is my burrito soggy instead of crispy?
This usually happens when the skillet isn’t hot enough before you add the burrito, or when you flip too soon. Make sure your pan is properly preheated over medium heat, and resist the urge to flip before the first side is deeply golden brown and crispy. Also avoid overfilling with wet ingredients.
Can I meal prep these in advance?
Yes, but with a strategy. Prep the beef filling and rice mixture up to 3 days ahead and store them separately. Assemble the burritos the morning you plan to eat them and refrigerate wrapped tightly. Grill them fresh for the best texture because pre-grilled burritos don’t reheat as well.
Easy Grilled Cheese Burrito
Ingredients
Equipment
Method
- In a 12-inch skillet over medium heat, brown ground beef for 8 to 10 minutes, breaking it up until no longer pink. Drain excess grease, add taco seasoning and ¼ cup water. Simmer for 5 minutes until sauce thickens.
- Combine cooked rice with sour cream in a bowl, mixing until well combined. Warm flour tortillas in a dry skillet over low heat for 20 seconds per side, or microwave for 20 seconds wrapped in damp paper towel. Keep covered with clean towel.
- On each warmed tortilla, spread ½ cup rice mixture in center, leaving 2 inches clear on all sides. Layer with a quarter of seasoned beef, 2 tablespoons nacho cheese sauce, ½ teaspoon chipotle sauce, and generous handful each of cheddar and mozzarella cheese.
- Fold burrito by bringing bottom edge up and over filling, fold in both sides tightly toward center, then roll forward to seal with seam on bottom. Keep tension on tortilla for compact wrap.
- Heat large 12-inch skillet over medium heat and add ½ tablespoon butter. Once melted and sizzling, place burrito seam-side down and grill for 3 to 4 minutes until deep golden brown. Add another ½ tablespoon butter, flip carefully, and grill for another 3 to 4 minutes. Gently press down with spatula.
- Remove from skillet and let rest for 1 minute before slicing in half diagonally.
