A grilled cheese burrito combines a traditional burrito filling of seasoned ground beef and Spanish rice with a crispy, cheese-crusted exterior achieved by grilling the wrapped tortilla in a skillet.
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On a hot griddle or large skillet, cook the ground beef and chopped onion until the beef is browned and the onion is soft.
Stir in the taco seasoning until well combined.
Push the meat mixture to one side of the griddle. Add the Spanish rice to the other side, add a splash of water, and cover to steam until heated through.
Combine the heated rice with the seasoned ground beef mixture.
Lay a large flour tortilla flat. Add a line of sour cream down the center, followed by a generous portion of the beef and rice filling.
Drizzle with creamy chipotle sauce and warm nacho cheese sauce.
Top with about 1/2 cup of the shredded Mexican cheese blend and a handful of red tortilla strips.
Fold the sides of the tortilla in, then roll it up tightly into a burrito.
Sprinkle the remaining shredded cheese directly onto the hot griddle in a rectangle shape slightly larger than the burrito.
Place the burrito seam-side down onto the cheese. Cook for 1-2 minutes, until the cheese is melted, crispy, and forms a crust on the tortilla.
Remove from the griddle, slice in half, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through and cheese re-crisps, about 3-4 minutes per side.
large skillet or griddle · spatula
Yes. Assemble the burritos, wrap in plastic, and refrigerate up to 24 hours. Grill directly from cold, adding 1-2 minutes per side.
Use large flour tortillas and warm them briefly before filling. Don't overfill — stick to the ingredient portions listed.
Shredded chicken or turkey work well. Brown and season the same way as ground beef, using the taco seasoning packet.
Grill until the bottom is golden brown and crispy, about 2-3 minutes. The cheese will start melting into the tortilla — that's your cue to flip.
Overfilling or loose wrapping causes this. Roll tightly after filling, tucking in the sides first, then rolling toward you. Use less sauce if needed.
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