This epic copycat Grilled Cheese Burrito wraps a savory beef and cheese filling in a tortilla that’s sealed with a crispy, golden layer of grilled cheese for the ultimate comfort food experience.
My journey to this magnificent Grilled Cheese Burrito started the way many modern food obsessions do: I saw it online. The famous Taco Bell version was everywhere, a brilliant, indulgent creation that my family immediately started begging me to try. Living here in Morocco, a trip to the drive-thru isn’t exactly an option, which left me with only one choice: make a bigger, better, homemade version myself. I’ve always been fascinated by the wild and wonderful world of fast-food creations, which sites like Eater cover so well. So, on a Thursday afternoon, with the sun streaming into my Fes kitchen, I set out to create our own legendary version. The result was this recipe—a ridiculously cheesy, savory, and satisfying burrito that has officially ruined takeout for us forever.
🟫 Why This Is So Good
- The Ultimate Comfort Food – It’s a taco, a burrito, and a grilled cheese all rolled into one. This is the definition of a deliciously indulgent meal that satisfies every craving.
- A Crispy, Cheesy Exterior – The signature move of grilling a layer of cheese onto the outside of the tortilla creates an incredible, savory, and crispy crust that’s unlike any other burrito.
- Fully Loaded Filling – Packed with seasoned ground beef, rice, three kinds of cheese, and creamy sauces, every bite is an explosion of flavor and texture.
- Better Than Takeout – Making it at home means you can control the quality of the ingredients, customize the fillings, and make it exactly how you like it—and it tastes so much fresher!
The first time I successfully made these, I called Mark and the kids in for dinner. The look on their faces when they saw the golden, bubbly cheese crust on the outside of the burritos was priceless. My daughter, Lily, took a bite, and her eyes went wide. “Mom,” she said with a full mouth, “this is better than anything.” Watching them, with happy, messy faces, devouring every last bite, was all the confirmation I needed. This Grilled Cheese Burrito recipe wasn’t just a copycat; it was an upgrade. Keeping all that amazing filling inside is an art, and a quick refresher on how to fold a burrito is always a good idea before you start. For more advanced recipes, visit Bake Warely.
🟫 Getting Your Ingredients Right
- The Ground Beef: I recommend an 80/20 ground beef for the best flavor and juiciness. The little bit of extra fat makes the filling rich and savory.
- The Tortillas: You need large, “burrito-size” flour tortillas for this. They need to be big enough to hold all the delicious fillings and sturdy enough to be rolled and grilled.
- The Cheese Blend: A mix of cheddar and mozzarella for the outside gives you the best of both worlds: sharp flavor from the cheddar and a great, bubbly melt from the mozzarella.
- The Seasoning: While a store-bought taco seasoning packet is quick and easy, a good homemade taco seasoning allows you to control the salt and flavor. It’s a key part of making this Grilled Cheese Burrito taste extra special.
🟫 Making It Step by Step
Prepare the Savory Filling
First, let’s build the delicious heart of our burrito. In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon as it cooks. Once it’s no longer pink, drain off any excess grease. Stir in your taco seasoning packet and about a quarter cup of water, and let it simmer for a few minutes until the sauce has thickened and the beef is perfectly seasoned. While the beef cooks, you can warm your rice and get all your other delicious filling components ready to go.
Assemble and Roll the Burritos
Now for the fun part. Lightly warm your large flour tortillas for a few seconds in the microwave to make them soft and pliable. Lay one tortilla flat. In the center, layer your ingredients: start with a scoop of cooked rice, followed by the seasoned ground beef. Drizzle generously with the nacho cheese sauce, sour cream, and chipotle sauce. It’s a symphony of cheesy, creamy, tangy goodness. Carefully fold in the sides of the tortilla first, then, starting from the bottom, roll it up into a tight, snug burrito parcel, making sure to keep all that amazing filling tucked inside.
Grill the Cheesy Crust
This is the signature step that makes it a Grilled Cheese Burrito. Heat a large, non-stick skillet over medium-low heat. Sprinkle a generous layer of the shredded cheddar and mozzarella cheese directly onto the hot, dry pan in the shape of your burrito. Immediately place the rolled burrito, seam-side down, on top of the melting cheese. Let it cook for 2-3 minutes, until the cheese melts, bubbles, and fuses to the tortilla, forming a deep golden-brown, crispy crust. Carefully flip the burrito over and grill the other side for another 1-2 minutes until it’s lightly golden. Repeat with the remaining burritos and serve immediately.
🟫 Making Sure It Turns Out
- Don’t Overfill: It’s tempting to stuff your burrito to the max, but this will make it impossible to roll tightly and will likely cause it to burst. Be generous, but not greedy!
- Fold Tightly: A snug, secure fold is crucial. This keeps the filling contained and makes the final grilling step much cleaner and easier.
- Use Medium-Low Heat: When grilling the cheese crust, medium-low heat is your friend. It allows the cheese to melt and brown perfectly without burning before the inside of the burrito is warmed through.
My first attempt at the grilled cheese crust was a smoky, burnt disaster. I had the heat cranked up to high, thinking it would get crispy faster. The cheese went from melted to blackened in about thirty seconds, sticking to the pan and setting off my smoke alarm. It was a classic rookie mistake! That experience taught me that a little patience and gentle, medium-low heat are the secret to achieving that perfect, bubbly, golden-brown cheese crust on this Grilled Cheese Burrito.
🟫 Perfect Serving Ideas
This Grilled Cheese Burrito is a hearty, all-in-one meal that truly needs no accompaniment. It’s incredibly satisfying on its own. However, if you want to complete the experience, serve it with a side of extra nacho cheese, sour cream, or guacamole for dipping. It’s the perfect food for a fun Friday night dinner, a game day feast, or any time you’re craving something ridiculously delicious.
🟫 Making It Different
This recipe is a fantastic template for your own creations. You can easily swap the ground beef for shredded chicken, pulled pork, or even seasoned black beans for a vegetarian option. Add some extra crunch with a layer of crushed tortilla chips inside. Feel free to use different cheeses like Pepper Jack for a spicy kick or a Monterey Jack blend.
🟫 Storage and Leftovers
While a Grilled Cheese Burrito is at its absolute peak right after it’s made, leftovers are still a delicious treat. Wrap any remaining burritos tightly in foil and store them in the refrigerator for up to 2 days. To reheat, the best method is in a dry skillet over medium-low heat or in an air fryer to help re-crisp that cheesy exterior.
🟫 Tips That Actually Help
- Warm Your Tortillas: A quick 15 seconds in the microwave makes your tortillas soft and pliable, which prevents them from cracking when you roll them.
- Shred Your Own Cheese: For the best melt and that perfect grilled cheese crust, always shred your cheese from a block. It makes a huge difference.
- Use a Good Non-Stick Pan: A reliable non-stick skillet is essential for the final step to ensure your beautiful cheese crust doesn’t stick to the pan.
The biggest “aha!” moment for me was learning to build the cheese crust in the pan first. I used to try and press cheese onto the outside of the burrito, which was messy and ineffective. Sprinkling a solid layer of cheese directly into the hot pan and then placing the burrito on top is the professional trick. It creates that perfect, even, and incredibly crispy layer that defines this amazing Grilled Cheese Burrito.
This Grilled Cheese Burrito recipe has become an absolute legend in our house. It’s the meal that everyone gets excited for, a fun and delicious way to bring a little bit of that outrageous fast-food creativity into our own kitchen, but with better ingredients and so much more love. It’s a guaranteed winner, and I hope it brings as many happy, messy smiles to your table as it does to ours.
🟫 Frequently Asked Questions
→ Can I make this ahead of time? You can prepare the beef filling ahead of time, but the burritos are best assembled and grilled right before serving to ensure the best crispy texture.
→ Is this recipe very spicy? The heat comes from the chipotle sauce and taco seasoning. You can easily control it by using a mild taco seasoning and adjusting the amount of chipotle sauce to your liking.
→ What’s the best way to fold the burrito so it doesn’t fall apart? Fold the two shorter sides in first, then use your thumbs to bring the bottom flap up and over the filling, tucking it in tightly as you roll forward.
→ Can I bake these instead of grilling them in a pan? Baking won’t achieve the same signature grilled cheese crust. The direct contact with the hot pan is essential for that specific texture.
→ What other fillings can I add? Crispy potatoes, black beans, corn salsa, or even some crunchy tortilla strips would all be delicious additions to your Grilled Cheese Burrito.
→ My cheese is sticking to the pan! What did I do wrong? Make sure you’re using a good quality non-stick pan and that you let the cheese form a golden-brown crust before you try to move it. It will release once it’s properly crisped up.
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Grilled Cheese Burrito
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
An epic copycat Grilled Cheese Burrito with a crispy, cheesy exterior and a loaded, savory beef filling.
Ingredients
→ For the Filling & Assembly:
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cooked white rice
- ½ cup sour cream
- ½ cup nacho cheese sauce
- ¼ cup chipotle sauce
- 4 large flour tortillas
→ For the Grilled Cheese Crust:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Butter or oil for the pan (optional)
Instructions
- Cook Beef: In a skillet, brown the ground beef. Drain the grease. Stir in the taco seasoning and ¼ cup of water. Simmer until thickened.
- Assemble Burrito: Warm a tortilla. In the center, layer rice, seasoned beef, sour cream, nacho cheese, and chipotle sauce.
- Fold: Fold the sides of the tortilla in, then tightly roll it up from the bottom to form a secure burrito. Repeat for all four.
- Grill the Cheese: Heat a large non-stick skillet over medium-low heat. Sprinkle a layer of cheddar and mozzarella cheese onto the pan.
- Grill Burrito: Immediately place a burrito, seam-side down, onto the melting cheese. Cook for 2-3 minutes until the cheese is golden and crispy.
- Finish: Flip and grill the other side for 1-2 minutes until golden. Serve your Grilled Cheese Burrito immediately.
Notes
- Don’t Overfill: A moderately filled burrito is much easier to roll and grill without bursting.
- Medium-Low Heat is Key: This allows the cheese crust to get golden and crispy without burning.
- Shred Your Own Cheese: For the best, non-greasy melt on the outside, shred cheese from a block.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Pan-Frying / Grilling
- Cuisine: Tex-Mex / American
Nutrition
- Calories: 950 kcal
- Sugar: 8g
- Sodium: 2200mg
- Fat: 55g
- Saturated Fat: 25g
- Unsaturated Fat: 24g
- Trans Fat: 2g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 140mg
Keywords: Grilled Cheese Burrito
