Go Back
–+ servings
Delicious grilled cheese burrito with melted cheese and crispy edges

Easy Grilled Cheese Burrito

A cheesy, seasoned rice-and-beef burrito, grilled to perfection, making it a quick, hearty meal that's perfect for weeknights or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (or ground turkey or your favorite plant-based alternative)
  • 1 packet taco seasoning Use low-sodium if watching sodium.
  • 2 cups cooked white rice Day-old or freshly made; cooled rice is easier to handle.
  • 1 cup sour cream Or plain yogurt or a dairy-free alternative.
  • 1 cup nacho cheese sauce Jarred or homemade; a regular cheese sauce works too.
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese Optional; adds stretch.
  • 1 tablespoon chipotle sauce Adjust to taste; swap with hot sauce for different heat profile.
  • 4 large flour tortillas (10–12 inch)
  • 2 tablespoons butter or oil for grilling

Method
 

Cooking the Meat
  1. Place a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until no pink remains, about 6 to 8 minutes.
  2. Drain excess fat, then return the pan to heat.
  3. Sprinkle in the taco seasoning with a splash (about 2 tablespoons) of water. Stir and simmer until the seasoning coats the meat, 1 to 2 minutes. Remove from heat and let cool slightly.
Mixing the Filling
  1. In a large bowl, stir together the cooked rice, sour cream, nacho cheese sauce, and chipotle sauce until smooth and well combined.
  2. Fold the seasoned beef into the rice mixture until evenly mixed.
Assemble the Burritos
  1. Lay a tortilla flat. Sprinkle about 2 tablespoons of cheddar and some mozzarella in the center.
  2. Spoon 1/4 of the beef-rice mixture on top, then top with another sprinkle of cheese.
  3. Fold the two short sides toward the center, then roll the tortilla tightly from one long side to form a secure burrito.
Grilling the Burritos
  1. Heat a clean skillet or griddle over medium-low heat.
  2. Brush each side of a burrito with a little butter or oil. Place seam side down and press gently.
  3. Cook until the tortilla is golden brown and the cheese melts, about 3 to 4 minutes per side.
  4. Transfer cooked burritos to a cutting board and let rest for 1 minute to set.
  5. Slice in half and serve hot with your favorite dips or a crisp salad.

Nutrition

Serving: 1Calories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g

Notes

Cool leftover burritos to room temperature within two hours and refrigerate in an airtight container for up to 3-4 days. To reheat, wrap in foil and warm in a 350°F oven for 15-20 minutes or microwave on high for 1-2 minutes, flipping halfway; for a crisp exterior, finish in a skillet for 1 minute per side. To freeze, wrap each burrito tightly in plastic wrap and foil, then store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Always reheat to an internal temperature of 165°F for safe consumption.

Tried this recipe?

Let us know how it was!