Grilled Cheese Burrito Made Easy
This homemade Grilled Cheese Burrito is the perfect combination of cheesy goodness and crispy comfort. With a golden, melty cheese exterior and a customizable filling, it’s an easy way to elevate your weeknight dinners while skipping the fast food lines and prices. This recipe is simple to make, family-friendly, and incredibly satisfying!
Why You’ll Love This Recipe:
- Cheesy & Crispy: A crunchy grilled cheese crust that makes every bite irresistible.
- Customizable: Fill with your favorite fillings like seasoned taco meat, rice, and veggies.
- Family-Friendly: Kids and adults alike will love this cheesy, savory treat.
- Quick & Easy: Ready in about 35 minutes with minimal cleanup—just one pan!
Ingredients:
For the Mexican Rice:
- 1 cup long-grain white rice, rinsed and drained
- 1 ½ cups chicken broth (low-sodium preferred)
- 4 ounces tomato sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon
- ¼ teaspoon salt
For the Taco Meat:
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
For the Chipotle Mayo:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice (approx. 1 small lime)
- 1 teaspoon honey
- 2 chipotle chiles in adobo sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
For the Burritos:
- 8 large flour tortillas
- 1 cup Mexican rice (prepared above)
- 1 pound taco meat (prepared above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (prepared above)
- 1 cup shredded Mexican cheese blend
Instructions:
- Prepare the Mexican Rice:
- In a skillet, heat avocado oil and toast the rice until it turns bright white. Add chicken broth, tomato sauce, and seasonings. Stir and simmer for 25 minutes, covering the skillet. After cooking, let the rice sit for 10 minutes, then fluff it up.
- Cook the Taco Meat:
- In a medium skillet, cook the ground beef over medium heat, crumbling it as it cooks. Once browned, drain excess grease. Add taco seasoning and stir to combine. Set aside.
- Make the Chipotle Mayo:
- Blend mayonnaise, sour cream, lime juice, honey, chipotle chiles, garlic powder, smoked paprika, and salt until smooth.
- Assemble the Burritos:
- Layer the rice, taco meat, tortilla strips, nacho cheese sauce, sour cream, and chipotle mayo onto each tortilla. Roll up the burritos and set them seam-side down.
- Grill the Burritos:
- Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese in the skillet and let it melt. Place the burrito seam-side down onto the cheese and cook for 2 minutes. Flip the burrito and sprinkle more cheese onto the skillet, cooking the other side for 2 more minutes until golden and crispy.
- Serve:
- Remove from the skillet and serve warm. Garnish with extra chipotle mayo and enjoy!
What to Serve with Grilled Cheese Burritos:
- Side Salad: A fresh, light salad pairs well with the richness of the burritos.
- Garlic Bread or Cornbread: Perfect for soaking up any leftover sauce!
- Salsa or Guacamole: For added flavor and extra creamy dip!
Storage & Reheating:
- Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in a skillet over medium heat for a few minutes to restore the crispiness.
This Grilled Cheese Burrito Made Easy will quickly become a family favorite! It’s cheesy, crispy, and packed with flavor. Plus, it’s simple to make with a variety of customizable fillings. Perfect for a quick dinner that everyone will love!
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Grilled Cheese Burrito Made Easy
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Beef, Gluten
Description
A delicious combination of cheesy goodness and crispy comfort, perfect for family-friendly weeknight dinners.
Ingredients
- 1 cup long-grain white rice, rinsed and drained
- 1 ½ cups low-sodium chicken broth
- 4 ounces tomato sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon
- ¼ teaspoon salt
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon honey
- 2 chipotle chiles in adobo sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 8 large flour tortillas
- 1 cup Mexican rice (prepared)
- 1 pound taco meat (prepared)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (prepared)
- 1 cup shredded Mexican cheese blend
Instructions
- In a skillet, heat avocado oil and toast the rice until it turns bright white. Add chicken broth, tomato sauce, and seasonings. Stir and simmer for 25 minutes, covering the skillet. After cooking, let the rice sit for 10 minutes, then fluff it up.
- In a medium skillet, cook the ground beef over medium heat, crumbling it as it cooks. Once browned, drain excess grease. Add taco seasoning and stir to combine. Set aside.
- Blend mayonnaise, sour cream, lime juice, honey, chipotle chiles, garlic powder, smoked paprika, and salt until smooth.
- Layer the rice, taco meat, tortilla strips, nacho cheese sauce, sour cream, and chipotle mayo onto each tortilla. Roll up the burritos and set them seam-side down.
- Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese in the skillet and let it melt. Place the burrito seam-side down onto the cheese and cook for 2 minutes. Flip the burrito and sprinkle more cheese onto the skillet, cooking the other side for 2 more minutes until golden and crispy.
- Remove from the skillet and serve warm. Garnish with extra chipotle mayo and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican