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Grilled Cheese Burrito

A cozy and melty dish that combines the best of burritos and grilled cheese sandwiches, perfect for a quick weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 packet taco seasoning or homemade blend
  • 1 cup cooked white rice can use leftover rice
  • 1/2 cup sour cream
  • 1/2 cup nacho cheese sauce
  • 1/4 cup chipotle sauce can swap for hot salsa
  • 1 cup shredded cheddar cheese use fresh for best melt
  • 1 cup shredded mozzarella use fresh for best melt
  • 4 large flour tortillas warm for easier rolling
  • Butter or oil for grilling unsalted lets you control salt

Method
 

Preparation
  1. Brown the ground beef in a skillet over medium heat, stirring and breaking it up until no pink remains.
  2. Drain any excess grease in the pan to prevent sogginess.
  3. Add taco seasoning and 1/4 cup water; simmer for about 5 minutes until the sauce thickens.
  4. Warm the tortillas on a dry skillet or in the microwave for 20 seconds to make them easier to roll.
  5. Assemble the burrito: Lay a tortilla flat, spoon on a thin layer of rice, add seasoned beef, drizzle nacho cheese, chipotle sauce, and dot with sour cream. Top with shredded cheddar and mozzarella.
Cooking
  1. In a clean skillet, sprinkle about 2 tablespoons of shredded cheese where the burrito will sit.
  2. Place the burrito seam-side down on the cheese patch and cook until the underside is golden and the cheese melts into a crispy crust, about 3–4 minutes.
  3. Flip carefully and repeat on the other side until both sides are golden and the cheeses are gooey.
  4. Slice in half and serve hot.

Notes

Store wrapped in foil or an airtight container for up to 3 days in the fridge; freeze tightly wrapped for up to 2 months. Reheat in a skillet over medium-low to retain crust crispiness.