Cheesy Grilled Cheese Burrito

by

Of course! The Cheesy Grilled Cheese Burrito is a glorious, over-the-top mashup that combines the gooey, crispy goodness of a grilled cheese sandwich with the hearty fillings of a burrito. It’s famously known from Taco Bell, but making it at home allows you to customize it to perfection.

Here’s a recipe that captures the spirit of the fast-food favorite and elevates it with your own personal touch.

The Homemade Cheesy Grilled Cheese Burrito

This recipe makes 2 massive, incredibly satisfying burritos.

Ingredients

For the Seasoned Beef & Rice:

· 1/2 lb ground beef (80/20 is best for flavor)
· 1 tbsp taco seasoning (store-bought or homemade)
· 1/3 cup water
· 1 cup cooked long-grain white rice, warm
· 1 tbsp tomato paste or 2 tbsp mild enchilada sauce
· 1 tbsp fresh cilantro, chopped (optional)

For the Burrito Fillings:

· 2 large burrito-size flour tortillas (10-12 inch)
· 1 cup shredded cheddar cheese (or a Mexican blend)
· 1/2 cup shredded pepper jack cheese (for a kick)
· 1/2 cup nacho cheese sauce (from a can/jar, or see easy hack below)
· 1/2 cup chipotle sauce or creamy jalapeño sauce (for spreading)
· Other optional fillings: diced red onions, jalapeños, black beans, sour cream

For the “Grilled Cheese” Outer Layer:

· 2 tbsp butter, softened
· 1/4 cup shredded cheddar cheese (for the outside)

Easy Nacho Cheese Hack: Melt 1/2 cup of shredded cheese (like Velveeta or American) with a splash of milk in the microwave until smooth.

Instructions

Step 1: Prepare the Fillings

  1. Cook the Beef: In a skillet over medium-high heat, brown the ground beef, breaking it up finely. Drain excess fat. Add the taco seasoning and water, simmer for 3-5 minutes until thickened. Set aside.
  2. Prepare the Rice: In a bowl, mix the warm cooked rice with the tomato paste (or enchilada sauce) and chopped cilantro. This gives it that signature “red rice” color and flavor.
  3. Get Everything Ready: Have all your cheeses, sauces, and fillings laid out for an easy assembly line.

Step 2: Assemble the Burrito (The Key to Success!)

  1. Warm the Tortillas: Briefly heat each tortilla in a microwave for 10-15 seconds or in a dry skillet. This makes them pliable and less likely to tear.
  2. Create the Sauce Base: Lay a tortilla flat. Spread a 2-inch wide strip of chipotle sauce down the center, but leave about 3 inches at the top and bottom empty.
  3. Layer the Fillings in this order:
    · The Cheesy Glue: First, sprinkle a line of the shredded cheddar and pepper jack cheese over the sauce. This will act as a melty glue.
    · The Main Event: Spoon half of the seasoned beef and half of the seasoned rice on top of the cheese.
    · The Creamy Core: Drizzle a generous line of nacho cheese sauce right down the middle of the other fillings.
    · Add Extras: Add any other optional fillings you like.

Step 3: Fold the Burrito (Tightly!)

  1. Fold the Sides: Fold the left and right sides of the tortilla inward over the filling.
  2. Fold the Bottom: Fold the bottom flap up and over the filling, tucking it in tightly.
  3. Roll It Up: Continue rolling tightly from the bottom to the top, forming a secure burrito. Repeat with the second tortilla.

Step 4: The “Grilled Cheese” Magic

  1. Butter the Outside: Spread 1 tablespoon of softened butter evenly over the entire top surface of the burrito.
  2. The Cheesy Crust: Sprinkle 2 tablespoons of shredded cheddar cheese directly onto the buttered side. The butter will help it adhere and create a crispy, cheesy crust.
  3. Cheese the Pan: Place a non-stick or cast-iron skillet over medium-low heat. Sprinkle the remaining shredded cheddar cheese for the outside into the pan in the shape of your burrito. Let it start to melt for 30 seconds.

Step 5: Cook to Perfection

  1. Place and Cook: Carefully place the burrito, cheese-side down, onto the melting cheese in the skillet. Cook for 3-4 minutes, covered, until the cheese on the bottom is golden brown and crispy.
  2. Butter the Other Side: While the first side cooks, butter the now-upward-facing side of the burrito and sprinkle it with cheese.
  3. The Flip: Carefully flip the burrito. It will be heavy! Cook for another 3-4 minutes, covered, until the second side is equally golden and crispy, and the inside is heated through.
  4. Rest and Serve: Remove from the pan and let it rest for 2 minutes on a cutting board (this allows the cheese inside to set slightly). Slice in half diagonally and behold the glorious, cheesy, molten interior!

Pro-Tips for the Ultimate Burrito:

· Don’t Overfill: This is the biggest mistake! Overfilling leads to busted burritos. Be disciplined.
· Low and Slow: Cooking over medium-low heat is essential to melt the cheese inside and create a crispy, non-burnt crust on the outside.
· The Cheese “Glue”: Putting shredded cheese directly on the tortilla first is a game-changer for holding everything together.
· Customize It: Make it your own! Add grilled chicken, seasoned potatoes, or different sauces.

Enjoy your creation—it’s a beautiful, delicious, and wonderfully indulgent mess!

Leave a Comment