Grilled Cheese Burrito (The Recipe That Ruined Fast Food For Me)
Grilled cheese burrito has become my obsession and honestly, it’s kind of a problem. I first tried the Taco Bell version last summer when my teenager dragged me through the drive-thru, and I took one bite and immediately thought “I bet I could make this at home.”
Famous last words.
The first time I attempted this homemade grilled cheese burrito, I completely forgot to cook the cheese on the OUTSIDE of the burrito. Like, I just made a regular burrito and grilled it. My husband looked at me and said “isn’t it supposed to have a cheese crust?” and I just stared at him like… oh. OHHH. Yeah. That’s literally the whole point of the recipe. Disaster. Complete disaster.
Attempt number two was better but I used way too much cheese and it turned into this gooey mess that stuck to my pan and I basically had to soak the skillet for three days. My dog loved cleaning up the cheese bits off the floor though, so at least someone was happy.
But attempt number three? Perfect. And now I make these at least twice a month because they’re honestly better than the restaurant version and I can control exactly what goes in them.
Table of Contents
Why This Best Grilled Cheese Burrito Recipe Works
Look, I’m gonna be honest. The genius of the crispy grilled cheese burrito is that cheese crust on the outside. It’s like a grilled cheese sandwich had a baby with a burrito and created something even better than either parent. Crispy, melty, cheesy on the outside, and packed with all your favorite burrito fillings on the inside.
Now, here’s the thing about easy grilled cheese burrito recipes. Some people make them super complicated with homemade everything, but I’m team shortcuts all the way. Leftover taco meat? Use it. Store-bought Spanish rice? Perfect. Minute rice with taco seasoning mixed in? Nobody’s judging you. We’re making dinner here, not auditioning for a cooking show.
My neighbor Jessica tried making hers with corn tortillas because she thought they’d be “healthier” and they literally fell apart the second she tried to flip them. Flour tortillas only, people. This is not the time to experiment.
Ingredients for Crispy Grilled Cheese Burrito
Alright, here’s what you need for this grilled cheese burrito with beef. Most of this is probably already in your kitchen or at least easy to grab:
For the Filling:
- 1 pound ground beef (I use 80/20 because flavor matters)
- 1 packet taco seasoning (Old El Paso is my go-to, or make your own if you’re feeling fancy)
- 2 cups cooked rice (Spanish rice is best, but regular rice with some taco seasoning mixed in works)
- 1/2 cup nacho cheese sauce (the jarred kind from Tostitos works great)
- 1/2 cup sour cream
- 1/2 cup chipotle mayo or chipotle sauce (mix mayo with canned chipotle peppers if you can’t find it pre-made)
- 1/2 cup crushed tortilla chips or tortilla strips
- 4 large burrito-size flour tortillas
For the Cheese Crust:
- 2 cups shredded Mexican cheese blend or cheddar (DO NOT use pre-shredded… actually, you know what? For this recipe it’s fine because you’re melting it on the pan, not inside where it matters)
Quick shopping story—I once went to three different stores trying to find tortilla strips before I realized I could just… crush up regular tortilla chips. Felt like an idiot but hey, problem solved.
Also about the chipotle mayo—if you can’t find it, just mix regular mayo with some adobo sauce from a can of chipotle peppers. Use like 2 tablespoons of mayo to 1 teaspoon of adobo. Taste and adjust. I like mine spicier so I add more, but my kids are wimps so I usually make a separate mild version for them.
How to Make Grilled Cheese Burrito Skillet Style
Okay, let’s do this. The technique is actually pretty simple once you get the hang of it.
Step 1: Brown your ground beef in a large skillet over medium-high heat. Break it up with a wooden spoon as it cooks. This takes about 7-8 minutes. Drain off most of the fat (I leave a tiny bit for flavor).
Step 2: Add your taco seasoning and about 1/4 cup of water to the beef. Stir it all together and let it simmer for about 5 minutes until it thickens up a bit. Set this aside.
Step 3: Time to assemble your grilled cheese burrito filling ideas. Take a large flour tortilla and lay it flat on a clean surface. In the center of the tortilla, spread about 2 tablespoons of nacho cheese sauce. Then add about 1/4 of the seasoned beef, 1/2 cup of rice, a drizzle of chipotle mayo, a dollop of sour cream, and a handful of crushed tortilla chips.
The key is—oh wait, I forgot to mention—don’t overfill these or they won’t roll properly and you’ll end up with a burrito explosion situation. Ask me how I know.
Step 4: Fold in the sides of the tortilla first (like you’re making an envelope), then roll from the bottom up tightly. Place it seam-side down on a plate. Repeat with the other three tortillas.
Step 5: Here comes the fun part. Heat a large nonstick skillet over medium heat. Sprinkle about 1/4 cup of shredded cheese in a line in the center of the pan—about the length of your burrito. Let it melt and start to bubble.
Step 6: Place your rolled burrito seam-side down directly on top of the melted cheese. Press down gently with a spatula. If you have a second heavy skillet (like a cast iron), you can place it on top of the burrito to really press it down and get that cheese to adhere. Cook for about 3-4 minutes until the cheese is golden brown and crispy.
Step 7: Lift the burrito up with your spatula (it should have a beautiful cheese crust stuck to it now), add another 1/4 cup of cheese to the pan in a line, and flip the burrito onto the new cheese. Press down again and cook for another 2-3 minutes until that side is golden and crispy too.
Step 8: Remove from the pan and let it rest for like 30 seconds before cutting. Repeat with the remaining burritos.
Pro tip: Don’t try to rush this by cranking up the heat. I did that once and the cheese burned before it got crispy. Medium heat is your friend here. Patience pays off.
Tips for Quick Grilled Cheese Burrito Perfection
After making these cheesy burrito grilled creations way too many times, here’s what I’ve learned:
Use a nonstick pan. Seriously. I tried using my regular stainless steel pan once and it was a nightmare. The cheese stuck, the burrito stuck, everything stuck. Just use nonstick and save yourself the headache.
Make your filling ahead of time. I often cook the beef the night before and assemble the burritos right before dinner. Makes the whole process SO much faster.
The tortilla strips/chips add this amazing crunch factor inside the burrito. Don’t skip them! My brother tried making these without the chips and said they were “missing something.” That something is CRUNCH.
Want to make these grilled cheese burrito lunch ideas for meal prep? Assemble the burritos, wrap them tightly in foil, and refrigerate for up to 2 days before grilling. Just grill them fresh when you’re ready to eat because the cheese crust doesn’t store well.
If your cheese is sliding off instead of sticking to the burrito, your pan might be too hot OR you’re not pressing down firmly enough. Use that spatula or second skillet to really press it into the burrito.
These crispy grilled cheese burrito creations are AMAZING dipped in extra chipotle mayo, salsa, or even queso. My teenager dips hers in ranch dressing which sounds weird but apparently tastes good according to her.
Why This Grilled Cheese Burrito Recipe Beats Fast Food
These homemade grilled cheese burritos have completely ruined Taco Bell for me. Like, I can’t even go through the drive-thru anymore without thinking “I could make this better at home.” Which is both a blessing and a curse because sometimes you just want the convenience of fast food, you know?
But seriously, making these at home means you can customize everything. Want extra beef? Add it. Hate sour cream? Leave it out. Want to add black beans or jalapeños? Go for it. You’re the boss of your own burrito destiny.
Plus they’re way cheaper. A pound of ground beef, some rice, cheese, and a few other ingredients makes four huge burritos for probably $10 total. That’s less than buying two at Taco Bell.
My kids request these for dinner at least once a week now. My 12-year-old even tried making them himself last weekend and did a pretty decent job, although he forgot to press down on the cheese so it didn’t stick as well. But hey, learning experience.
My Final Thoughts
So yeah, if you’re craving that grilled cheese burrito magic but don’t want to leave your house or spend $7 per burrito, make these. They’re easy once you get the technique down, they’re customizable, and they’re honestly just really, really good.
People keep asking me “aren’t they hard to make?” and I’m like… not really? Brown some meat, assemble a burrito, grill it in cheese. That’s basically it. If I can do it without burning down my kitchen (which happens more often than I’d like to admit), anyone can.
Let me know if you try this recipe! And seriously, tell me what you put in yours because I’m always looking for new filling combinations. My current favorite add-in is pickled jalapeños but my family thinks I’m weird. 😊
Happy grilling (and may your cheese always be perfectly crispy)!
