Grilled Cheese Burrito with Seasoned Beef

I combine the best of a burrito and a grilled cheese: a soft tortilla packed with seasoned beef, rice, cheese, sauces and crunchy bits, then grilled in extra cheese so the outside becomes golden and crispy.

Why You’ll Love This Recipe

I love this recipe because it gives me the gooey, melty cheese and satisfying crisp of a grilled cheese sandwich, while still delivering all the hearty fillings I want in a burrito. It’s a fun mash-up, and doing it at home lets me control every element—from the spiciness of the beef to how much crunch or sauce to include.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Below is the ingredient list I use when making this kind of grilled cheese burrito:

• Ground beef (lean, e.g. 80/20)
• Taco seasoning (or homemade blend of chili powder, cumin, garlic powder, onion powder, salt, oregano)
• Water (to moisten the beef and help the seasoning distribute)
• Cooked seasoned rice (Mexican rice or Spanish rice works well)
• Flour tortillas (burrito size)
• Shredded cheese blend (cheddar, Monterey Jack, or “Mexican blend”)
• Nacho cheese sauce (warmed)
• Sour cream
• Chipotle sauce (or adobo chipotle mixed with mayo/sour cream)
• Tortilla strips (crispy bits for texture)

Example measurements (for about 4 burritos)

• 1 lb (≈ 450 g) ground beef
• 2 tbsp taco seasoning
• 3–4 tbsp water
• 2 cups cooked seasoned rice
• 4 large tortillas
• 1½ cups shredded cheese, plus extra for grilling
• ½ cup nacho cheese sauce
• ¼ cup sour cream
• 2 tbsp chipotle sauce
• ¼ cup tortilla strips

Directions

Here’s how I make it step by step:

1. Cook the beef
   In a skillet over medium heat, I brown the ground beef, breaking it up as it cooks until no longer pink. I drain any excess fat. Then I stir in water and the taco seasoning, letting it simmer a minute or two until the mixture thickens slightly.
2. Assemble the burritos
   I warm the tortillas so they’re pliable. On each tortilla, I layer: a portion of the cooked rice, then beef, nacho cheese sauce, sour cream, chipotle sauce, shredded cheese, and tortilla strips. I fold in the sides and roll tightly from the bottom to seal.
3. Grill with cheese crust
   I heat a clean skillet or griddle over medium heat. I sprinkle some shredded cheese directly onto the hot surface. Then I place a burrito seam-side down onto that cheese. As the cheese melts and begins to crisp, the burrito bottom sticks a bit. After about 2–3 minutes, I lift and flip it, sprinkling more cheese on the new side, and grill until both sides have a golden, cheesy crust.
4. Serve
   I serve the burritos warm, cut in half if desired, with extra chipotle sauce or salsa on the side.

Servings and timing

• This recipe yields about 4 burritos (serving 4 people).
• Prep time: ~10 minutes
• Cook time: ~15 minutes
• Total time: ~25 minutes

If you scale up, or do parts (rice, beef) ahead, timing may vary.

Variations

• Change the protein: Use ground turkey, chicken, or even a plant-based meat substitute.
• Make it vegetarian: Skip meat and use beans (black beans or refried beans) plus extra veggies.
• Spice it up: Add jalapeños or hot sauce.
• Switch up sauces: Use salsa verde, chipotle crema, or queso dip instead of/in addition to nacho cheese.
• Extra fillings: Add diced onion, bell peppers, corn, or even avocado slices inside.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2–3 days. To reheat and reclaim some crispiness, I use a skillet over medium heat—placing the burrito in the pan until heated through, flipping so both sides get warmed and crisped. I don’t prefer the microwave because it can make the tortilla soggy.

If I were freezing, I’d skip layering the tortilla strips or sour cream inside (they don’t freeze well). I’d wrap the burritos tightly in foil and freeze; when ready, let thaw in fridge then reheat in oven or skillet.

FAQs

How do I prevent the burrito from falling apart?

I make sure not to overstuff it. I fold the sides in first, then roll tightly from the bottom so the seam locks in. When grilling, I always start with the seam side down onto melted cheese—that helps it stick and stay closed.

Can I use soft corn tortillas instead of flour?

Corn tortillas are more fragile and less flexible for rolling, so they’re not ideal for this kind of stuffed, grilled burrito. If you only have corn, you could try doubling them and being extra gentle, but results vary.

Can I prep parts ahead of time?

Yes. I often cook the beef mixture and rice ahead and store separately. Then when I want, I warm, assemble, and grill. Just don’t grill ahead because the cheese crust quality degrades.

Will this be too greasy?

If the ground beef has excess fat, I drain it well. Also, use lean meat. The cheese on the outside adds richness, but controlling meat fat helps keep it balanced.

Can I freeze these burritos?

Yes, though with caveats. I freeze them without the crunchy tortilla strips or sour cream inside (those don’t reheat well). I wrap them well in foil or freezer bags. When reheating, I let them thaw, then crisp in a skillet or in the oven.

Conclusion

I love this grilled cheese burrito because it’s indulgent, flavorful, and fun — combining crispy, cheesy exteriors with juicy, seasoned beef and creamy sauces inside. It’s a perfect meal when I want something satisfying but still manageable to make. If you try it, feel free to adjust fillings, sauces, or heat level to your taste — and enjoy that irresistible cheese crust!

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