Grilled Cheese Beefy Burrito
A grilled cheese beefy burrito is a stuffed flour tortilla filled with seasoned ground beef, rice, and nacho cheese, then pan-grilled until the exterior develops a crispy, melted cheese crust.
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A grilled cheese beefy burrito is a stuffed flour tortilla filled with seasoned ground beef, rice, and nacho cheese, then pan-grilled until the exterior develops a crispy, melted cheese crust.
Delivery in as fast as one hour.*
Prices vary by store
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Heat oil in a skillet over medium heat. Add the long grain rice and garlic cloves, and toast until the rice is lightly golden.
Pour in the chicken stock, 4 ounces of tomato sauce, onion powder, and garlic powder. Stir and bring to a boil.
Reduce the heat to low, cover the skillet, and let it simmer for 20 minutes, or until all the liquid is absorbed.
While the rice is cooking, brown the ground beef in a separate large skillet over medium-high heat. Drain any excess grease.
Add the taco seasoning packet, the remaining 4 ounces of tomato sauce, and a splash of water to the cooked beef. Stir and let it simmer until the sauce has thickened.
To assemble the burrito, lay a large flour tortilla flat. Spread chipotle sauce in the center, followed by a layer of the cooked rice, nacho cheese sauce, sour cream, crispy tortilla strips, and a generous portion of the seasoned ground beef.
Fold in the sides of the tortilla, then roll it up tightly from the bottom to enclose the fillings.
Heat a clean, non-stick skillet over medium heat. Add a small pile of shredded Mexican cheese blend to the hot pan.
Place the burrito seam-side down directly on top of the melting cheese. Cook for 2-3 minutes, until the cheese forms a golden, crispy crust.
Flip the burrito and cook for another 1-2 minutes to brown the other side.
Serve immediately or wrap in parchment paper for later.
Store cooled burritos in an airtight container in the fridge for up to 3 days; reheat on a griddle over medium heat until warmed through and cheese re-crisps, about 3–4 minutes per side.
Yes. Prepare the rice up to 2 days in advance and refrigerate. Let it come to room temperature or warm gently before assembling burritos.
Large flour tortillas (10-inch) work best for holding the filling and creating a good cheese crust when grilled. Corn tortillas will break apart.
Wrap the burrito tightly, tucking in the sides first, then rolling firmly from bottom to top. Seal the seam-side down on the griddle first.
Yes. Cheddar, Monterey Jack, or a cheese blend will melt well and brown nicely on the outside. Nacho cheese has a lower melting point, so adjust heat accordingly.
Yes. Assemble uncooked burritos, wrap tightly in foil, and freeze up to 2 months. Thaw overnight in the fridge, then pan-grill from thawed state, adding 2-3 minutes to cooking time.
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