I love a recipe that feels indulgent but comes together in under 30 minutes — enter the grilled cheese burrito: a melty, crispy tortilla stuffed with seasoned beef, creamy rice, and double cheese. It’s the kind of weeknight meal that satisfies a craving, feeds a crowd, and cleans the fridge at the same time. If you’re a fan of oozy cheese snacks, you might also enjoy an easy cheese log as an appetizer before these burritos.
Why you’ll love this dish
This grilled cheese burrito hits a lot of marks: fast, budget-friendly, and kid-approved. The rice stretches the filling while sour cream and nacho sauce give it both richness and a silky texture. You get the crunch of a buttery, pressed tortilla and the gooey pull of melted cheddar and mozzarella inside — comfort food in every bite.
“We made these on a busy weeknight and my picky kids asked for seconds. Crunchy outside, totally melty inside — an instant family favorite.”
Perfect occasions:
- Weeknight dinners when you want something quick but satisfying.
- Game-day finger food that’s easy to eat with one hand.
- Leftover rescue: turn last night’s rice and taco meat into something new.
Step-by-step overview
Before you start, here’s what happens in plain terms: brown and season the meat, mix it with creamy rice and half the cheeses, assemble into tortillas, then press each burrito in a buttered skillet until the tortilla is golden and the cheese has fully melted. The whole flow is designed to keep prep simple and the finish crisp and melty.
Timing snapshot:
- Active cook time: ~20–25 minutes
- Total time: ~25–35 minutes (depending on rice availability)
- Serves: 4 large burritos
What you’ll need
- 1 pound ground beef (or ground turkey, or plant-based crumble)
- 1 packet taco seasoning (or ~2 tbsp homemade taco mix)
- 2 cups cooked white rice (swap: brown rice or quinoa)
- 1 cup sour cream (use Greek yogurt or dairy-free yogurt if needed)
- 1 cup nacho cheese sauce (store-bought, homemade, or vegan)
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1 cup shredded mozzarella cheese (omit for lower fat)
- 1 tablespoon chipotle sauce (or more/less to taste)
- 4 large flour tortillas (whole wheat or gluten-free as needed)
- 2 tablespoons butter or neutral oil (for grilling)
Notes and substitutions inline:
- For leaner options, use ground turkey and reduce added butter when grilling.
- Make a simple homemade taco seasoning with chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, and pepper if you prefer less sodium.
- If you want extra texture, add a cup of black beans or corn into the rice mixture.
Step-by-step instructions
- Preheat a large skillet over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, until no pink remains (about 6–8 minutes). Drain excess fat into a safe container.
- Sprinkle the taco seasoning over the cooked meat, add 1/4 cup water, stir, and simmer until the liquid reduces and the spices coat the meat (about 2–3 minutes).
- In a mixing bowl, combine the cooked rice, sour cream, nacho cheese sauce, chipotle sauce, and half of the cheddar and mozzarella. Stir until the mixture is smooth and evenly coated.
- Fold the seasoned beef into the rice-cheese mixture until distributed.
- Warm tortillas briefly in a dry skillet or microwave for 10–15 seconds to make them pliable. Spoon an even portion of filling down the center of each tortilla, then sprinkle the remaining cheeses on top of the filling.
- Fold the sides in and roll the tortilla tightly into a burrito. Press seam-side down so it stays closed.
- Heat a clean skillet or griddle over medium heat and add 1/2 tablespoon butter or oil. Place the burritos seam-side down and press gently with a spatula (or use a weight). Grill 2–3 minutes per side, adding more butter as needed, until each side is golden brown and the cheese inside is melted.
- Let the burritos rest 1–2 minutes before slicing in half — this keeps the filling from spilling out and lets the cheese settle.
Safety note: Ground beef should reach an internal temperature of 160°F (71°C). Use a probe thermometer if you’re unsure.
Best ways to enjoy it
These burritos are great on their own, but you can elevate the plate with:
- Pico de gallo, guacamole, or pickled jalapeños for brightness.
- A simple shredded cabbage slaw for crunch and acidity.
- A side of tortilla chips and salsa, or for more fried-cheese fun, serve with fried string cheese bites.
- Drinks: a crisp lager, citrusy margarita, or iced tea pairs well with the richness.
Plating tip: slice each burrito on the diagonal and present two halves stacked slightly apart so the melty interior is visible.
Storage and reheating tips
- Refrigeration: Store cooled burritos in an airtight container or wrapped tightly in foil for up to 3–4 days.
- Freezing: Wrap individual burritos in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating (from refrigerated): Reheat in a skillet over medium heat, flipping occasionally, until warmed through and the tortilla is crisp (about 5–8 minutes). Alternatively, reheat in a 350°F oven for 10–12 minutes.
- Reheating (from frozen): Unwrap and heat in a 350°F oven for 25–30 minutes, or microwave until warmed then crisp in a skillet for 1–2 minutes per side.
Food safety: never leave cooked burritos at room temperature longer than 2 hours (1 hour if ambient temp is above 90°F).
Helpful cooking tips
- Don’t overstuff: leaving a 1–2 inch border on each tortilla makes folding easier and prevents bursting when grilling.
- Press smart: use a heavy spatula or a bacon press for even browning and faster melting.
- Cheese distribution: putting half the cheese inside and half on top before rolling ensures pockets of gooey cheese and a cheesy crust.
- Make-ahead: prepare the filling in advance and assemble/grill right before serving to keep tortillas crisp.
- Low-fat swap: omit the mozzarella and use low-fat sour cream or Greek yogurt; add a squeeze of lime and extra spices for brightness.
Creative twists
- Vegetarian: replace meat with sautéed mushrooms and black beans spiced with taco seasoning.
- Breakfast burrito: scramble eggs into the rice mixture and swap chipotle for hot sauce.
- Southwest BBQ: stir 1/3 cup barbecue sauce into the beef before combining with rice for a smoky-sweet flavor.
- Spicy lovers: add diced pickled jalapeños and extra chipotle sauce; serve with a cooling cilantro-lime crema.
Common questions
Q: Can I use leftover rice straight from the fridge?
A: Yes — chilled rice is easier to work with and won’t get gummy when mixed. If rice is cold, let it sit at room temp a few minutes so the filling isn’t too cool when assembling.
Q: How can I make these dairy-free?
A: Use dairy-free sour cream and nacho cheese sauce, and replace cheddar and mozzarella with a vegan melting cheese. Choose plant-based ground crumbles for a fully vegan version.
Q: What’s the best tortilla to use?
A: Large (10–12 inch) flour tortillas work best for rolling and grilling. For a gluten-free option, use large gluten-free tortillas, though they may be more delicate — warm them gently to improve pliability.
Q: Can I prep these ahead and grill later?
A: Absolutely. Assemble burritos and refrigerate up to 24 hours, then grill just before serving for best texture.
Q: How do I prevent soggy tortillas?
A: Keep moisture in check: drain excess fat from the cooked meat and avoid adding extra liquid. Grill on medium-high heat to quickly crisp the exterior.
If you want more cheesy snack ideas to pair or serve alongside, check the appetizer suggestions linked earlier — they complement these burritos perfectly.
Grilled Cheese Burrito
Ingredients
Filling
- 1 pound ground beef (or ground turkey, or plant-based crumble) For leaner options, use ground turkey.
- 1 packet taco seasoning (or ~2 tbsp homemade taco mix) Make a simple homemade taco seasoning if you prefer less sodium.
- 2 cups cooked white rice (swap: brown rice or quinoa) Can use leftover rice.
- 1 cup sour cream (use Greek yogurt or dairy-free yogurt if needed)
- 1 cup nacho cheese sauce (store-bought, homemade, or vegan)
- 1 cup shredded cheddar cheese (or Mexican blend) Omit for lower fat.
- 1 cup shredded mozzarella cheese (omit for lower fat)
- 1 tablespoon chipotle sauce (or more/less to taste)
Tortilla and Grilling
- 4 large flour tortillas (whole wheat or gluten-free as needed) Large (10–12 inch) flour tortillas work best.
- 2 tablespoons butter or neutral oil (for grilling) Add more as needed.
Instructions
Preparation
- Preheat a large skillet over medium-high heat.
- Crumble in the ground beef and cook until no pink remains (about 6–8 minutes). Drain excess fat.
- Sprinkle taco seasoning over the cooked meat, add 1/4 cup water, stir, and simmer until reduced (about 2–3 minutes).
- In a mixing bowl, combine cooked rice, sour cream, nacho cheese sauce, chipotle sauce, and half the cheddar and mozzarella. Stir until smooth.
- Fold the seasoned beef into the rice-cheese mixture until distributed.
- Warm tortillas briefly in a skillet or microwave for 10–15 seconds.
- Spoon filling down the center of each tortilla and sprinkle remaining cheeses on top.
- Fold sides in and roll tightly into a burrito. Press seam-side down.
Grilling
- Heat a clean skillet over medium heat, add 1/2 tablespoon butter or oil.
- Place burritos seam-side down, press gently with a spatula, and grill 2–3 minutes per side until golden brown and cheese melted.
- Let rest for 1–2 minutes before slicing in half.