why make this recipe
This grilled cheese burrito is quick, filling, and easy. It mixes cheese, rice, and seasoned beef for a warm meal the whole family will like. You make it fast and it tastes like a treat.
introduction
This recipe turns simple ingredients into a cheesy, crispy burrito you will want again. You can pair it with a quick dessert like easy no-bake desserts to finish the meal without extra work. The steps use plain tools and common pantry items.
how to make Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
- Cook and brown the ground beef in a pan over medium heat. Break it up as it cooks.
- Stir in the taco seasoning and a little water. Cook until the meat is well coated.
- Mix the cooked rice into the beef. Add chipotle sauce and nacho cheese sauce. Stir well.
- Sprinkle in shredded cheddar and mozzarella. Stir until cheese melts and the mix is creamy.
- Lay a flour tortilla flat. Spoon a generous amount of the filling down the center. Add a dollop of sour cream if you like.
- Fold the sides, then roll to close the burrito. Press the edges to keep it sealed.
- Heat butter or oil in a skillet over medium heat. Place the burrito seam-side down. Cook 2–3 minutes per side until golden and the cheese melts.
If you want a sweet end to your meal, serve this with high protein cheesecake jars for a simple combo.
Ingredients :
- 1 pound Ground Beef (Can substitute with turkey or plant-based)
- 1 packet Taco Seasoning (Make your own for 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)
Directions :
Step-by-Step Instructions for Easy Grilled Cheese Burrito
- Heat a skillet and brown the ground beef until no pink remains. Drain excess fat.
- Add taco seasoning and a splash of water. Stir and cook 1–2 minutes.
- Add cooked white rice and mix well.
- Stir in nacho cheese sauce and chipotle sauce. Heat until warm.
- Fold in shredded cheddar and mozzarella until melted and well mixed.
- Warm tortillas on a pan or microwave for a few seconds to make them flexible.
- Place a scoop of filling in each tortilla, add sour cream if using, fold sides and roll tightly.
- Heat butter or oil in a skillet over medium heat. Grill burritos seam-side down first, 2–3 minutes per side, until golden brown and cheese is melted inside.
- Let rest 1 minute, then slice in half and serve.
how to serve Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
Slice the burrito in half and serve hot. Add salsa, guacamole, or extra sour cream on the side. A light salad works well too, or finish with no-bake cottage cheese cheesecake for a cool contrast.
how to store Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
Cool burritos to room temperature. Wrap each in foil or plastic wrap. Store in the fridge up to 3 days. To reheat, heat in a skillet or oven until warm and crispy, or microwave then sear in a pan. For longer storage, freeze wrapped burritos up to 2 months and reheat from frozen in the oven.
tips to make Irresistible Easy Grilled Cheese Burrito You’ll Crave Again
- Use warm tortillas so they fold without tearing.
- Don’t overfill; too much filling makes rolling hard.
- Press the burrito in the pan to get a crisp outside.
- Swap cheeses for your taste or to cut calories.
- Try serving with fruit or a light dessert like the no-bake mango cheesecake recipe for a fresh finish.
variation (if any)
- Turkey or plant-based ground meat works great.
- Make it vegetarian: use beans or seasoned tofu instead of meat.
- Add veggies: bell peppers, onions, or corn mix in with the meat.
- Spice level: skip the chipotle for mild, or add extra for heat.
- Make it burrito bowl style: skip the tortilla and serve the filling in a bowl with toppings.
FAQs
Q: Can I make this vegetarian?
A: Yes. Use plant-based ground meat, beans, or tofu. Cook and season the same way.
Q: Can I use brown rice or quinoa?
A: Yes. Brown rice and quinoa both work and add fiber.
Q: How do I stop the tortilla from getting soggy?
A: Drain excess sauce, and grill the burrito in butter or oil until the outside is crisp.
Q: Can I prepare filling ahead of time?
A: Yes. Make filling, cool, and store in the fridge for up to 3 days. Assemble and grill when ready.
Q: Is this freezer friendly?
A: Yes. Wrap tightly and freeze up to 2 months. Reheat in oven for best texture.
Conclusion
For the original recipe inspiration and more details, see Irresistible Easy Grilled Cheese Burrito You’ll Crave Again which shows a similar take on this idea. If you want another version and serving ideas, check Grilled Cheese Burrito | Dinners, Dishes, and Desserts for extra tips. For a note on how heat changes flavors in ingredients you might use with this dish, read Tomatillos and the Flavor Maximizing Power of Heat.
Easy Grilled Cheese Burrito
Ingredients
Main Ingredients
- 1 pound Ground Beef (Can substitute with turkey or plant-based)
- 1 packet Taco Seasoning (Make your own for 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)
Instructions
Preparation
- Heat a skillet and brown the ground beef until no pink remains. Drain excess fat.
- Add taco seasoning and a splash of water. Stir and cook for 1–2 minutes.
- Add cooked white rice and mix well.
- Stir in nacho cheese sauce and chipotle sauce. Heat until warm.
- Fold in shredded cheddar and mozzarella until melted and well mixed.
- Warm tortillas on a pan or microwave for a few seconds to make them flexible.
- Place a scoop of filling in each tortilla, add sour cream if using, fold sides and roll tightly.
Cooking
- Heat butter or oil in a skillet over medium heat. Grill burritos seam-side down first, for 2–3 minutes per side, until golden brown and cheese is melted inside.
Serving
- Let rest for 1 minute, then slice in half and serve hot. Add salsa, guacamole, or extra sour cream on the side.
