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 for a reason: it’s over-the-top indulgent in the best way possible.
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
Homemade Taco Seasoning Recipe
Ingredients:
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
- 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
Nutrition
Calories: 730kcalCarbohydrates: 55gProtein: 28gFat: 45gSaturated Fat: 18gSodium: 1400mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!
