Grilled Cheese Burrito
A melty, crispy tortilla stuffed with seasoned beef, creamy rice, and double cheese, perfect for quick weeknight dinners or game-day finger food.
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.
Notes
These burritos are great on their own; elevate with pico de gallo, guacamole, or pickled jalapeños. For storage, keep in an airtight container for up to 3–4 days, or freeze for up to 2 months.