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Grilled Cheese Burrito

This Grilled Cheese Burrito combines cheesy comfort and smoky flavor, ready in about 30 minutes for a delicious weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground Beef (Can substitute with turkey or plant-based) Use your preferred meat type
  • 1 packet Taco Seasoning Make your own for a 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

Method
 

Preparation
  1. Heat a skillet over medium-high and brown the ground beef, breaking it up with a spatula until no pink remains.
  2. Stir in the taco seasoning and a splash of water; simmer 2–3 minutes until the mix thickens and smells spiced.
  3. Fold the rice into the meat and add chipotle sauce; taste and adjust heat.
  4. Lay out a tortilla and spread a spoonful of nacho cheese and sour cream down the center.
  5. Add the beef-rice mix and sprinkle with both shredded cheddars; you want a thick, cheesy ridge.
  6. Fold the sides, roll tightly, and pat seam-side down.
Cooking
  1. Heat a clean skillet with butter or oil. Place burrito seam-down and press with a spatula; cook until the bottom is golden and crisp, about 2–3 minutes.
  2. Flip and brown the other side until cheese melts and you hear a satisfying sizzle.

Notes

Use fresh garlic for bigger flavor and unsalted butter to control salt. Serve with a slice of blueberry lemon cream cheese sourdough loaf for a sweet-salty contrast.