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Easy grilled cheese burrito sliced in half on a white plate showing melted cheddar, seasoned beef, and fluffy rice inside a golden crispy tortilla

Easy Grilled Cheese Burrito

Crispy homemade grilled cheese burrito with seasoned ground beef, fluffy rice, gooey melted cheese, and smoky chipotle sauce. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 blend recommended
  • 1 packet taco seasoning or homemade blend
  • 2 tbsp water for taco seasoning
  • 2 cups cooked white rice prepared ahead and cooled
  • 1 cup sour cream Greek yogurt works as a substitute
  • 1 cup nacho cheese sauce store-bought or homemade
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 tbsp chipotle sauce adjust to taste
  • 4 large flour tortillas burrito-size, at least 10 inches
  • 2 tbsp butter or olive oil for grilling

Equipment

  • Large skillet
  • Spatula
  • Paper towels

Method
 

  1. Heat a large skillet over medium heat. Add ground beef and cook for 8 to 10 minutes, breaking it apart, until no pink remains. Drain excess grease. Add taco seasoning and 2 tablespoons of water, stir to coat, and simmer for 3 to 5 minutes until absorbed. Remove beef and wipe skillet clean with a paper towel.
  2. Warm each flour tortilla in the wiped skillet over low heat for 20 seconds per side, or microwave covered with a damp paper towel for 20 seconds. Stack under a kitchen towel to keep warm and pliable.
  3. On each warmed tortilla, layer rice, seasoned beef, nacho cheese sauce, sour cream, and chipotle sauce. Add shredded cheddar and mozzarella on top before folding so the cheese melts into the filling during grilling. Leave 2 inches clear on each side.
  4. Fold in the left and right sides, then roll from the bottom up tightly to form the burrito.
  5. Add butter or oil to the clean skillet over medium heat. Let the fat heat for 30 seconds. Place burrito seam-side down and grill for 3 to 4 minutes, pressing gently with a spatula. Flip and grill another 3 to 4 minutes until both sides are golden brown and crispy.
  6. Remove from skillet, rest for 1 minute, then slice in half and serve with chipotle sauce or guacamole.

Notes

Rice must be pre-cooked and cooled before starting. For meal prep, cook beef and rice up to 3 days ahead. Reheat leftover burritos in a skillet for best texture. Freeze individually wrapped in foil for up to 1 month.