Description
These Grilled Cheese Burritos are a flavorful fusion of Mexican rice, seasoned ground beef taco meat, and melted Mexican cheese all wrapped in large burrito-sized tortillas. With a zesty chipotle mayo and creamy nacho cheese sauce, they are crispy, cheesy, and perfect for a satisfying meal. The rice is cooked with tomato sauce and spices for an authentic touch, and the burritos are grilled on a skillet to golden perfection.
Ingredients
Scale
Mexican Rice:
- 1 cup long grain white rice
- 1 tablespoon avocado oil
- 1½ cups chicken broth (low or no sodium)
- 4 ounces tomato sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon
- ¼ teaspoon salt
Taco Meat:
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon dried oregano
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
Grilled Cheese Burritos:
- 8 large tortillas (burrito size)
- 2 cups Mexican rice (cooked, ingredients listed above)
- 1 pound taco meat
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (recipe above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Cook Mexican Rice: Heat avocado oil in a skillet over medium heat and add rice. Cook until the rice appears bright white. Pour in chicken broth, tomato sauce, and season with onion powder, garlic powder, chicken bouillon, and salt. Stir and bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes. Remove from heat and keep covered for an additional 10 minutes. Fluff rice and stir in tomato sauce again before using.
- Prepare Taco Meat: In a medium skillet over medium heat, cook ground beef while crumbling. Once browned and no longer pink, drain excess grease. Add chili powder, cumin, salt, and oregano to beef and stir well.
- Make Chipotle Mayo: Blend mayonnaise, sour cream, lime juice, honey, chipotle chiles, garlic powder, smoked paprika, and salt in a small blender or food processor until smooth. Set aside.
- Assemble Burritos: Lay out each large tortilla and layer with cooked Mexican rice, seasoned taco meat, tortilla strips, nacho cheese sauce, sour cream, chipotle mayo, and shredded Mexican cheese. Roll the tortilla tightly and place seam side down. Repeat until all burritos are assembled.
- Grill Burritos: Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese onto the skillet and let it melt. Place a burrito seam side down onto the melted cheese and cook for about 2 minutes. Sprinkle another handful of cheese next to the burrito on the skillet, then use a spatula to flip the burrito so the other side rests on the melted cheese. Cook for another 2 minutes until both sides are toasted and golden.
- Serve: Remove burritos from skillet and keep warm. Serve with extra chipotle mayo on the side for dipping. Enjoy warm.
Notes
- Storage: Store leftover burritos in a sealed container in the refrigerator for up to 3 days.
- Reheating: Reheat burritos in a skillet over medium-low heat for about 8 minutes to regain crispiness.
Nutrition
- Serving Size: 1 burrito
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0.3g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
