The Ultimate Grilled Cheese Burrito (Taco Bell Copycat)
The Grilled Cheese Burrito isn’t just a meal, it’s a full-blown sensory event. Imagine a golden, crispy-cheesy shell giving way to a rich, saucy interior packed with savory seasoned beef, creamy nacho cheese, zesty Spanish rice, tangy sour cream, and the delightful crunch of tortilla chips. This crave-worthy masterpiece has captured hearts (and millions of TikTok views) for a reason: it’s over-the-top indulgent in the best way possible.
Whether you’re a lifelong Taco Bell devotee or just love trying viral food trends, this recipe brings all the flavor and drama right into your home kitchen.
Why This Grilled Cheese Burrito Tastes So Incredibly Good
Several layers of flavor and texture make this burrito unforgettable:
- Umami-packed beef seasoned with a balanced mix of spices delivers hearty, savory satisfaction.
- Spanish rice adds a subtly spiced, slightly tomatoey base that enhances the meat without overpowering it.
- Nacho cheese sauce brings creaminess and an extra hit of salt and tang.
- Sour cream cools everything down, providing contrast to the richness.
- Crispy tortilla chips sneak in unexpected crunch for an addictively good bite.
- Grilled cheese exterior turns the tortilla into a crunchy, melty masterpiece.
This combination hits every note: salty, savory, creamy, crispy, and cheesy. You get temperature contrasts (hot filling vs cool sour cream) and textural excitement (soft vs crunchy) in every bite.
Equipment You’ll Need
To make a flawless Grilled Cheese Burrito, gather:
- Large nonstick skillet or cast-iron pan
- Mixing bowls
- Saucepan (for Spanish rice)
- Small pot (for nacho cheese sauce if using store-bought or homemade)
- Silicone spatula or flexible turner
- Kitchen tongs
- Baking sheet (optional, for keeping burritos warm)
- Aluminum foil (optional, for wrapping)
- Cheese grater (if shredding cheese fresh)
- Measuring cups and spoons
Ingredient Spotlight (and Smart Substitutions)
If you can’t find something, don’t worry—here are easy swaps.
- Tortillas: Use large burrito-sized flour tortillas (10–12 inches). Gluten-free tortillas work too.
- Beef: 85/15 ground beef is ideal, but ground turkey or plant-based crumbles also work.
- Spanish rice: Homemade or a packet mix works; leftover rice can also be repurposed.
- Nacho cheese sauce: Store-bought jarred nacho cheese or homemade versions (see further down for recipe).
- Cheese: Shredded cheddar, Monterey Jack, or a Mexican blend.
- Sour cream: Greek yogurt makes a great substitute.
- Chips: Crushed tortilla chips or even Doritos for extra flavor.
Timing Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Makes: 4 generously sized burritos
Nutritional Information (Per Burrito Estimate)
Note: Values vary based on brands and exact portions used.
- Calories: ~730
- Protein: 28g
- Carbs: 55g
- Fat: 45g
- Saturated Fat: 18g
- Cholesterol: 110mg
- Sodium: 1400mg
- Fiber: 3g
- Sugar: 3g
Grilled Cheese Burrito Ingredients
Beef Filling
- 1 lb ground beef (85/15 preferred)
- 1 packet taco seasoning (or 2 tablespoons homemade blend)
- 1/2 cup water
Spanish Rice
- 1 cup cooked Spanish rice (homemade or packet mix)
Additional Fillings
- 1/2 cup nacho cheese sauce
- 1/3 cup sour cream
- 1 cup crushed tortilla chips
- 4 large flour tortillas (10–12 inches)
Grilled Cheese Exterior
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Butter for greasing pan
Step-by-Step Instructions
1. Cook the Beef
In a large skillet over medium heat, brown the ground beef, breaking it up as you go. Once no longer pink, drain excess fat if needed. Stir in taco seasoning and 1/2 cup water. Simmer until thickened, about 5 minutes. Set aside.
2. Prepare the Spanish Rice
If using a packet, cook according to package instructions. If homemade, sauté white rice with tomato paste, onion, garlic, and broth until fluffy and fragrant.
3. Warm the Tortillas
Heat tortillas briefly in a dry pan or microwave for about 10 seconds each, until soft and pliable.
4. Assemble the Burritos
Lay a tortilla flat. In the center, layer:
- 1/4 of the Spanish rice
- 1/4 of the seasoned beef
- 2 tablespoons nacho cheese sauce
- A small handful of crushed chips
- 1 tablespoon sour cream
Fold in the sides and roll tightly from the bottom.
5. Prepare the Cheese Coating
Mix cheddar and Monterey Jack cheese together in a bowl.
6. Grill the Burritos
In a nonstick skillet over medium-low heat, sprinkle a thin, even layer of shredded cheese (about 1/4 cup per burrito) directly into the pan. Let it start melting, then place the burrito seam-side down onto the cheese. Press gently.
Cook 2–3 minutes until the cheese crisps up and sticks to the burrito. Flip and briefly toast the other side if desired.
7. Serve Immediately
Serve hot, optionally with extra sour cream, salsa, or guacamole for dipping!
Homemade Taco Seasoning Recipe
Ingredients:
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander (optional but adds brightness)
Instructions:
- Mix all ingredients in a small bowl until well combined.
- Store in an airtight container (like a mini mason jar or spice jar) for up to 6 months.
How Much To Use?
- For 1 pound of ground beef, use about 2 tablespoons of this taco seasoning mix + 1/2 cup of water (just like you’d use a packet).
Flavor Tips
- If you like it spicier, add a little more crushed red pepper or even a pinch of cayenne.
- If you want it smokier, add an extra 1/2 teaspoon smoked paprika.
- If you’re watching sodium, cut the salt by half and adjust later to taste.
Homemade Nacho Cheese Sauce Recipe
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warm)
- 1 1/2 cups freshly shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional but awesome)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon cayenne pepper (optional for a little kick)
Instructions:
1. Make a Roux
In a small saucepan over medium heat, melt the butter.
Whisk in the flour and cook for about 1 minute, stirring constantly, until it forms a bubbly paste — this cooks out the raw flour taste.
2. Add Milk
Gradually whisk in the warm milk, a little at a time, to prevent lumps. Keep whisking until the mixture thickens into a smooth, creamy sauce (about 2–3 minutes).
3. Melt in the Cheese
Lower the heat to low. Add the shredded cheese one handful at a time, whisking after each addition until fully melted and smooth.
4. Season
Whisk in garlic powder, onion powder, smoked paprika, salt, and cayenne if using. Taste and adjust seasoning as needed.
5. Keep Warm
Keep the sauce on very low heat or set the saucepan over a pot of hot water (double boiler style) to prevent it from thickening or seizing.
Tips for the Dreamiest Nacho Cheese
- Use fresh-grated cheese: Pre-shredded cheese is coated in anti-caking agents that can make the sauce grainy.
- Warm your milk: Cold milk can make the sauce seize or take longer to thicken.
- Low and slow: Don’t rush the cheese melting stage—high heat can cause it to break or become gritty.
FAQs & Troubleshooting
Why is my burrito soggy?
If you overload the filling, it can make the tortilla tear or become wet. Keep fillings balanced and make sure your rice isn’t too watery.
Can I make this ahead?
You can preassemble and refrigerate the burritos (ungrilled) up to 1 day in advance. Grill fresh for best results.
How do I make it spicier?
Add jalapeños, spicy chips (like Flamin’ Hot Doritos), or hot sauce inside the burrito.
Serving Suggestions
Pair your Grilled Cheese Burrito with:
- Homemade guacamole
- Fresh salsa
- Mexican street corn (elote)
- A simple green salad with lime vinaigrette
- Horchata or agua fresca
Storage and Reheating Tips
Storage:
Wrap leftover burritos tightly in foil and store in the fridge for up to 2 days.
Reheating:
For best texture, reheat in a skillet over medium heat until warmed through. Microwave works but can soften the crispy cheese layer.
Variations and Comparisons
Grilled Cheese Burrito vs. Quesarito:
The Grilled Cheese Burrito has cheese grilled onto the outside for extra crunch, while the Quesarito has a quesadilla wrapped around the fillings.
Grilled Cheese Burrito vs. Chimichanga:
Chimichangas are deep-fried, while Grilled Cheese Burritos are pan-grilled.
Vegetarian Version:
Swap beef for seasoned black beans or a plant-based ground beef alternative.
The Ultimate Grilled Cheese Burrito (Taco Bell Copycat)
Equipment
- Large nonstick skillet or cast-iron pan
- Mixing bowls
- Saucepan (for Spanish rice)
- Small pot (for nacho cheese sauce if using store-bought or homemade)
- Silicone spatula or flexible turner
- Kitchen tongs
- Baking sheet (optional, for keeping burritos warm)
- Aluminum foil (optional, for wrapping)
- Cheese grater (if shredding cheese fresh)
- Measuring cups and spoons
Ingredients
Grilled Cheese Burrito Ingredients
Beef Filling
- 1 lb ground beef 85/15 preferred
- 1 packet taco seasoning or 2 tablespoons homemade blend
- 1/2 cup water
Spanish Rice
- 1 cup cooked Spanish rice homemade or packet mix
Additional Fillings
- 1/2 cup nacho cheese sauce
- 1/3 cup sour cream
- 1 cup crushed tortilla chips
- 4 large flour tortillas 10–12 inches
Grilled Cheese Exterior
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Butter for greasing pan
Instructions
Step-by-Step Instructions
Cook the Beef
- In a large skillet over medium heat, brown the ground beef, breaking it up as you go. Once no longer pink, drain excess fat if needed. Stir in taco seasoning and 1/2 cup water. Simmer until thickened, about 5 minutes. Set aside.
Prepare the Spanish Rice
- If using a packet, cook according to package instructions. If homemade, sauté white rice with tomato paste, onion, garlic, and broth until fluffy and fragrant.
Warm the Tortillas
- Heat tortillas briefly in a dry pan or microwave for about 10 seconds each, until soft and pliable.
Assemble the Burritos
- Lay a tortilla flat. In the center, layer:
- 1/4 of the Spanish rice
- 1/4 of the seasoned beef
- 2 tablespoons nacho cheese sauce
- A small handful of crushed chips
- 1 tablespoon sour cream
- Fold in the sides and roll tightly from the bottom.
Prepare the Cheese Coating
- Mix cheddar and Monterey Jack cheese together in a bowl.
Grill the Burritos
- In a nonstick skillet over medium-low heat, sprinkle a thin, even layer of shredded cheese (about 1/4 cup per burrito) directly into the pan. Let it start melting, then place the burrito seam-side down onto the cheese. Press gently.
- Cook 2–3 minutes until the cheese crisps up and sticks to the burrito. Flip and briefly toast the other side if desired.
Serve Immediately
- Serve hot, optionally with extra sour cream, salsa, or guacamole for dipping!
Notes
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground coriander (optional but adds brightness)
Store in an airtight container (like a mini mason jar or spice jar) for up to 6 months. How Much To Use? For 1 pound of ground beef, use about 2 tablespoons of this taco seasoning mix + 1/2 cup of water (just like you’d use a packet). Flavor Tips If you like it spicier, add a little more crushed red pepper or even a pinch of cayenne.
If you want it smokier, add an extra 1/2 teaspoon smoked paprika.
If you’re watching sodium, cut the salt by half and adjust later to taste.
Homemade Nacho Cheese Sauce Recipe
