Description
A delicious Taco Bell-inspired Grilled Cheese Burrito combining seasoned ground beef, creamy nacho cheese, rice, and crispy tortilla strips, all wrapped in a flour tortilla and grilled with a cheesy crust for a satisfying savory meal.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef
- 1 ounce packet taco seasoning
- ⅔ cup water
Sauces and Dairy
- 15 ounce can nacho cheese sauce
- 4 tablespoons store bought Taco Bell Creamy Chipotle Sauce
- 4 tablespoons sour cream
- 2 cups mexican blend cheese, shredded
Other Fillings
- 4 burrito size flour tortillas
- 2 cups mexican or spanish rice
- 1 cup tortilla strips
Instructions
- Cook the ground beef: Heat a skillet over medium-high heat and cook the ground beef until browned, breaking it into small pieces as it cooks. Drain off the excess fat.
- Season the beef: Reduce the heat to medium, add the taco seasoning and water to the beef, and stir. Cook for about 5 minutes, or until the liquid has thickened. Set aside.
- Assemble the burrito: Lay out each tortilla and spread a layer of nacho cheese sauce in the center. Top with 1/4 of the taco meat, 1/4 of the rice, drizzle 1 tablespoon of chipotle sauce, 1 tablespoon of sour cream, and a handful of tortilla strips.
- Fold the burrito: Bring up the bottom edge of the tortilla, fold in the sides, and roll tightly to enclose the fillings. Make sure the seam is on the bottom to keep it secure.
- Prepare to grill: Heat a non-stick skillet over medium heat. Sprinkle 1/4 cup of shredded cheese directly onto the skillet.
- Grill one side: Place one burrito, seam-side down, on the cheese. Cook for about 2-3 minutes, or until the cheese has melted, browned, and stuck to the burrito.
- Grill the other side: Carefully lift the burrito with a spatula, sprinkle another 1/4 cup of cheese on the skillet, and flip the burrito over to repeat the process on the other side. Once both sides are golden and crispy, remove from the skillet and set aside.
- Repeat and serve: Repeat with the remaining burritos. Serve hot and enjoy!
Notes
- Storage: Wrap leftovers in foil and refrigerate for up to 3 days.
- Make-Ahead: Assemble burritos without grilling the cheese crust and refrigerate up to 24 hours. Grill just before serving for the best texture.
- Reheat: Warm in a skillet over medium heat for 3–4 minutes per side or bake at 375°F for 10–12 minutes.
- Freeze: Freeze ungrilled burritos in foil. Thaw overnight and grill with cheese when ready to serve.
- Tips: Customize with jalapeños, diced tomatoes, or black beans. Cook rice and taco meat in advance and store separately for easy assembly. Use pepper jack or hot sauce for a spicy upgrade.
Nutrition
- Serving Size: 1 burrito
- Calories: 680
- Sugar: 4g
- Sodium: 950mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
