Grilled Cheese Burrito
This cheesy grilled cheese burrito combines seasoned beef, melty cheese, and optional rice or beans wrapped in a warm tortilla and finished with a crispy golden cheese crust on the outside. It’s hearty, fun to make, and perfect for busy weeknights.
Ingredients
For the Beef Filling
- 1 lb 450 g ground beef (80/20 for flavor)
- 1 packet taco seasoning or 2 tablespoons homemade taco spice mix
- ¼ cup water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Cheese Blend
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded mozzarella cheese
For the Burritos
- 4 large flour tortillas burrito-sized, 10–12 inches
- 1 cup cooked Mexican rice optional but recommended
- ½ cup sour cream or chipotle mayo
- ½ cup nacho cheese or queso optional
- ½ cup crushed tortilla chips for crunch
- ½ cup refried beans or black beans optional
For Grilling
- 2 tablespoons butter
- ½ cup extra cheese for the outer grilled cheese crust blend of cheddar and mozzarella works best
Instructions
- Cook the beef in a skillet over medium heat until browned, breaking it apart as it cooks. Drain excess fat, stir in taco seasoning, garlic powder, onion powder, and water, then simmer 5–7 minutes until most liquid evaporates. Adjust seasoning and set aside.
- Prepare the fillings: cook or warm the rice and beans, mix the shredded cheeses, and have sauces ready.
- To assemble, lay a tortilla flat, spread with sour cream or chipotle mayo, add rice, seasoned beef, cheese blend, crushed chips, and beans if using. Drizzle with nacho cheese, fold the sides in, and roll tightly. Repeat with remaining tortillas.
- For the cheese crust, heat a nonstick skillet over medium heat and butter one side of each burrito. Sprinkle shredded cheese onto the skillet, place the burrito seam-side down, and press gently.
- Cook 2–3 minutes until the cheese forms a golden crust, then flip and toast the other side. Serve hot.