Can I make the Grilled Cheese Burrito ahead of time?

Yes! The Grilled Cheese Burrito is ideal for meal prep. Assemble the burritos without grilling the cheese exterior and store them in the refrigerator for up to 3 days or freeze for up to 2 months. When ready to eat, simply thaw (if frozen), then grill with cheese for that crispy finish.

What’s the best cheese to use for the grilled exterior?

A combination of shredded Monterey Jack and cheddar cheese works best. It melts smoothly and creates a golden, crispy crust that sticks perfectly to the tortilla. Pre-shredded Mexican blend cheese also works well.

Is the chipotle crema spicy?

The chipotle crema has a smoky heat, but it's balanced by the sour cream and honey. If you're sensitive to spice, start with less chipotle and add more to taste. For extra heat, add a splash of hot sauce or a pinch of cayenne pepper.

Grilled Cheese Burrito – Best Copycat Recipe You’ll Love

Name: Grilled Cheese Burrito
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef: provides savory protein base; 1 tsp oil: helps cook the beef and prevent sticking; 1/3 cup red onion, diced: adds crunch and mild sweetness; 2 tbsp tomato paste: thickens the beef mixture and adds depth; 1 cup long grain white rice (e.g., jasmine or basmati): fluffy base; 2 cups water: cooks the rice; 1 (14.5 oz) can fire roasted tomatoes: adds smokiness and acidity to rice; 1/2 tsp garlic powder: adds umami and depth; 1/2 tsp chili powder: provides mild heat; 1/2 tsp paprika: brings smoky flavor; 1/4 tsp cumin: adds earthy warmth; 1/4 tsp oregano: introduces herbal notes; 1/4 tsp salt: balances flavors; 1/4 tsp pepper: enhances all ingredients; 1/2 cup sour cream: base of chipotle crema; 1 tbsp lime juice: brightens the sauce; 1/2 tbsp honey: balances the heat with sweetness; 3 tbsp chipotle peppers in adobo sauce: adds smokiness and spice; 1/4 cup fresh cilantro, chopped: adds freshness; 4 large flour tortillas: holds all fillings together; 1 cup shredded cheddar cheese: melts for crispy outer crust; 1 cup shredded Monterey Jack cheese: adds creamy, stretchy melt

Description

This Grilled Cheese Burrito is a delicious Taco Bell copycat recipe made healthier with fresh ingredients, bold flavors, and a crispy cheese crust. Packed with seasoned ground beef, rice, chipotle crema, and melted cheese, it’s the ultimate comfort food wrapped in a tortilla.

Ingredients

Scale

1 lb ground beef: provides savory protein base
1 tsp oil: helps cook the beef and prevent sticking
1/3 cup red onion, diced: adds crunch and mild sweetness
2 tbsp tomato paste: thickens the beef mixture and adds depth
1 cup long grain white rice (e.g., jasmine or basmati): fluffy base
2 cups water: cooks the rice
1 (14.5 oz) can fire roasted tomatoes: adds smokiness and acidity to rice
1/2 tsp garlic powder: adds umami and depth
1/2 tsp chili powder: provides mild heat
1/2 tsp paprika: brings smoky flavor
1/4 tsp cumin: adds earthy warmth
1/4 tsp oregano: introduces herbal notes
1/4 tsp salt: balances flavors
1/4 tsp pepper: enhances all ingredients
1/2 cup sour cream: base of chipotle crema
1 tbsp lime juice: brightens the sauce
1/2 tbsp honey: balances the heat with sweetness
3 tbsp chipotle peppers in adobo sauce: adds smokiness and spice
1/4 cup fresh cilantro, chopped: adds freshness
4 large flour tortillas: holds all fillings together
1 cup shredded cheddar cheese: melts for crispy outer crust
1 cup shredded Monterey Jack cheese: adds creamy, stretchy melt

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Instructions

In a small bowl, mix garlic powder, chili powder, paprika, cumin, oregano, salt, and pepper to create a taco seasoning blend.
Rinse the rice thoroughly. In a saucepan, combine rice, water, fire roasted tomatoes, and 1 tsp of the taco seasoning. Simmer covered over low heat for 18–20 minutes, stirring occasionally until cooked.
In a food processor, blend sour cream, lime juice, honey, chipotle peppers, and cilantro until smooth. Adjust taste with more lime or honey as needed.
In a skillet over medium heat, add oil and cook the ground beef with red onions and the remaining taco seasoning. Add tomato paste and cook until the beef is browned and mixture thickens, about 6–8 minutes total.
Warm tortillas in a skillet or microwave until pliable.
Assemble each burrito by adding a layer of rice, then beef, and drizzle with chipotle crema. Fold in sides and roll tightly from the bottom.
Heat a skillet over medium. Sprinkle 1/4 cup of shredded cheese directly onto the skillet. Place burrito seam-side down on the cheese and grill for 2–3 minutes per side until the cheese forms a golden crust.
Serve warm with extra chipotle crema or salsa for dipping.

Notes

Let rice cool slightly before assembling to prevent soggy tortillas.
Don’t overfill the burrito; leave space to fold and roll securely.
Use chicken broth instead of water for more flavorful rice.
Store wrapped burritos in foil or plastic wrap for up to 3 days in the fridge.
Reheat in a skillet or air fryer for crispy results.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Lunch
Method: Grill, Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 grilled cheese burrito
Calories: 553 kcal
Sugar: 6 g
Sodium: 614 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 60 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 91 mg