Start with a warm pan and a smile. This grilled cheese burrito is fast, filling, and made with simple ingredients you may already have.
Introduction
This Irresistible Easy Grilled Cheese Burrito You’ll Crave Again mixes melty cheese, seasoned beef, rice, and a creamy kick. It cooks fast and tastes like comfort food. For another take and background on how this dish spread online, see this grilled cheese burrito gone viral.
Why make this recipe
- It is quick to make on busy nights.
- It uses common fridge and pantry items.
- Kids and adults both like the melted cheese and warm filling.
- You can change ingredients easily to fit what you have.
How to make Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
Follow these clear steps. You can make the filling ahead and grill when ready.
Ingredients :
1 pound Ground Beef (Can substitute with turkey or plant-based), 1 packet Taco Seasoning (Make your own for healthier option), 2 cups Cooked White Rice (Substitute with brown rice or quinoa if desired), 1 cup Sour Cream (Try yogurt or dairy-free alternatives), 1 cup Nacho Cheese Sauce (Homemade or vegan cheese can be used), 1 cup Shredded Cheddar Cheese (Mix in mozzarella or Mexican blend for flavor), 1 cup Shredded Mozzarella Cheese (Can be omitted or replaced with lower-fat cheese), 1 tablespoon Chipotle Sauce (Adjust based on spice preference), 4 large Flour Tortillas (Whole wheat or gluten-free are good alternatives), 2 tablespoons Butter or Oil (Olive oil or non-stick spray for healthier option)
Directions :
Step-by-Step Instructions for Easy Grilled Cheese Burrito
- Heat a skillet over medium-high heat. Add the ground beef and cook until no pink remains.
- Drain excess fat if needed. Add the taco seasoning and a little water (follow packet directions) and stir. Cook 1–2 minutes until beef is flavored.
- Warm the tortillas so they are soft and easy to fold.
- On each tortilla, spread about 1/2 cup cooked rice in the center.
- Add a few spoonfuls of the seasoned beef on top of the rice.
- Dollop about 2 tablespoons sour cream and 2 tablespoons nacho cheese sauce over the beef.
- Sprinkle 1/4 cup cheddar and 1/4 cup mozzarella on each burrito.
- Add a small drizzle of chipotle sauce to taste.
- Fold the sides of the tortilla, then roll tightly to close the burrito.
- Heat a clean skillet or griddle over medium heat. Add 1/2 tablespoon butter or oil.
- Place the burrito seam-side down and press gently. Cook 2–3 minutes until golden, then flip and cook 2–3 minutes more until cheese melts and both sides are crisp.
- Serve hot. Cut in half if you like.
How to serve Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
- Serve with extra sour cream and chipotle sauce on the side.
- Add salsa, guacamole, or chopped fresh cilantro.
- A side salad or chips make a nice meal.
How to store Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
- Cool leftovers to room temperature.
- Wrap each burrito tightly in foil or plastic wrap.
- Refrigerate up to 3 days.
- To reheat, unwrap and warm in a skillet over medium heat until the cheese melts, or heat in an oven at 350°F for 10–15 minutes.
- You can freeze wrapped burritos up to 2 months. Thaw overnight in the fridge before reheating.
Tips to make Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
- Dry the cooked beef a bit in the pan so the burrito does not get soggy.
- Use warm tortillas to prevent tearing when rolling.
- Press the burrito in the pan to get a crisp outside.
- For a faster meal, use leftover rotisserie chicken or canned beans instead of ground beef.
- For a full menu, pair with easy sides like the recipe for air fryer chicken bites.
Variation
- Vegetarian: Replace beef with cooked black beans or seasoned crumbled tofu.
- Lower fat: Use low-fat cheese and Greek yogurt instead of sour cream.
- Spicy: Add jalapeños or extra chipotle sauce.
- Breakfast: Add scrambled eggs and swap rice for hash browns.
FAQs
Q: Can I use tortillas smaller than the ones listed?
A: Yes. Use larger ones for a big burrito or stack two smaller in a pinch.
Q: Can I make this without meat?
A: Yes. Use beans, lentils, or a plant-based meat substitute.
Q: Will the burrito get soggy if I add sauce?
A: To avoid sogginess, add sauce sparingly and try to keep wet ingredients away from the edges. Grill well to seal.
Q: Can I make these ahead for a party?
A: Yes. Assemble, wrap, and refrigerate. Reheat in the oven or skillet before serving.
Conclusion
For a classic take and extra ideas, check this tasty Grilled Cheese Burrito recipe that shows another method. If you want flavor notes and ideas for green sauces, read Tomatillos and the Flavor Maximizing Power of Heat.
Grilled Cheese Burrito
Ingredients
For the filling
- 1 pound Ground Beef (Can substitute with turkey or plant-based)
- 1 packet Taco Seasoning (Make your own for healthier option)
- 2 cups Cooked White Rice (Substitute with brown rice or quinoa if desired)
- 1 cup Sour Cream (Try yogurt or dairy-free alternatives)
- 1 cup Nacho Cheese Sauce (Homemade or vegan cheese can be used)
- 1 cup Shredded Cheddar Cheese (Mix in mozzarella or Mexican blend for flavor)
- 1 cup Shredded Mozzarella Cheese (Can be omitted or replaced with lower-fat cheese)
- 1 tablespoon Chipotle Sauce (Adjust based on spice preference)
- 4 large Flour Tortillas (Whole wheat or gluten-free are good alternatives)
- 2 tablespoons Butter or Oil (Olive oil or non-stick spray for healthier option)
Instructions
Preparation
- Heat a skillet over medium-high heat. Add the ground beef and cook until no pink remains.
- Drain excess fat if needed. Add the taco seasoning and a little water (follow packet directions) and stir. Cook 1–2 minutes until beef is flavored.
- Warm the tortillas so they are soft and easy to fold.
Assembly
- On each tortilla, spread about 1/2 cup cooked rice in the center.
- Add a few spoonfuls of the seasoned beef on top of the rice.
- Dollop about 2 tablespoons sour cream and 2 tablespoons nacho cheese sauce over the beef.
- Sprinkle 1/4 cup cheddar and 1/4 cup mozzarella on each burrito.
- Add a small drizzle of chipotle sauce to taste.
- Fold the sides of the tortilla, then roll tightly to close the burrito.
Cooking
- Heat a clean skillet or griddle over medium heat. Add 1/2 tablespoon butter or oil.
- Place the burrito seam-side down and press gently. Cook 2–3 minutes until golden, then flip and cook 2–3 minutes more until cheese melts and both sides are crisp.
- Serve hot. Cut in half if you like.