I first made this grilled cheese burrito on a rushed weeknight and it instantly became our comfort-food hack: all the cheesy, spicy goodness of a taco wrapped like a burrito and finished with a golden, crispy grilled-cheese crust. It’s hearty enough for dinner, portable enough for a picnic, and satisfying when you need something quick that hits every craveable texture — creamy, saucy, meaty, and crunchy. If you like the idea of turning simple pantry ingredients into a show-stopping skillet meal, this recipe delivers every time. If you enjoy quick skillet sandwiches in the mornings, you might also like this air fryer egg and cheese toast for breakfast swaps.

Why you’ll love this dish

This grilled cheese burrito blends two beloved formats — the loaded burrito and the crispy grilled cheese — so you get gooey melted cheese around a salsa-saucy, seasoned beef center. It’s fast: about 30 minutes from start to table. It’s also budget-friendly (ground beef stretches with rice) and very kid-friendly: feel-free to dial the chipotle sauce up or down. Make it for a busy weeknight, game-day party, or casual weekend lunch.

“Crunchy, melty, and ridiculously satisfying — the outside is like a cheese crust and the inside tastes like a taco and a quesadilla had a delicious baby.”

Preparing Grilled Cheese Burrito

Step-by-step overview

1. Brown and season the beef so it’s savory and not greasy.
2. Warm the tortillas for pliability.
3. Layer rice, beef, sauces, and cheeses on each tortilla.
4. Grill seam-side down on a skillet with extra shredded cheese to create a crispy, cheesy crust.
5. This recipe is straightforward and forgiving. Prep the rice ahead, shred the cheeses yourself for better melt, and keep sauces within reach during assembly to speed things up.

What you’ll need

• 1 lb ground beef
• 1 packet taco seasoning (or homemade blend: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt)
• 1 cup cooked white rice (day-old or freshly cooked both work)
• 1/2 cup sour cream (or Greek yogurt)
• 1/2 cup nacho cheese sauce (jarred or homemade)
• 1/4 cup chipotle sauce (or your favorite hot sauce)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 large flour tortillas
• Butter or oil for grilling (vegetable oil or clarified butter works well)

Substitutions and notes: swap ground turkey or plant-based crumbles for beef. Use brown rice or cauliflower rice for low-carb options (cauliflower rice cooks faster). If you don’t have nacho cheese, melted Velveeta or a homemade cheese sauce works fine.

Directions to follow

1. Heat a skillet over medium. Add the ground beef and break it up. Cook 8–10 minutes until no pink remains.
2. Drain excess grease from the pan. Return beef to the skillet. Sprinkle in the taco seasoning and add 1/4 cup water. Simmer 4–5 minutes until the beef is saucy but not soupy. Taste and adjust salt.
3. Warm the tortillas briefly on a dry skillet or 20–30 seconds in the microwave wrapped in a damp paper towel. They should be flexible, not brittle.
4. Lay one warm tortilla flat. Spread about 1/4 cup rice in the center. Top with a generous scoop of seasoned beef. Drizzle nacho cheese and chipotle sauce, then add a spoonful of sour cream.
5. Sprinkle about 1/4 cup each of cheddar and mozzarella on top of the fillings. Fold the sides and roll tightly, sealing the seam.
6. Heat a clean skillet over medium. Sprinkle about 2 tablespoons of shredded cheese into the pan. Place the burrito seam-side down onto the melting cheese. Press gently with a spatula. Cook 3–4 minutes until the cheese beneath is melted and forms a golden, crispy crust.
7. Flip the burrito and repeat: sprinkle a little cheese, cook 3–4 minutes until the other side is crisp and the interior is hot. Remove and rest 1 minute before cutting.

Best ways to enjoy it

Serve this grilled cheese burrito hot and cut on the diagonal to show the cheesy cross-section. Pair it with a simple cabbage slaw or pico de gallo for brightness. For dipping, extra nacho cheese or salsa verde works beautifully. If you want a sweet finish after this savory ride, consider trying a light dessert like these strawberry crunch cheesecake tacos — the fruity contrast is a nice foil to the smoky burrito flavors.

Storage and reheating tips

Refrigeration: Cool leftovers within two hours of cooking. Store in an airtight container for up to 3–4 days.

Freezing: Wrap each burrito tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: For best texture, reheat in a skillet over medium, turning until warmed through and the exterior crisps (about 4–6 minutes per side). You can also reheat in a 375°F oven for 10–12 minutes. Microwave reheating works in a pinch (1–2 minutes) but expect a softer, less-crispy tortilla. Always heat to 165°F internal temperature for safety.

Pro chef tips

• Dry the beef well by draining and returning to heat to reduce sogginess. A brief sauté after draining helps evaporate lingering moisture.
• Room-temperature tortillas crisp and fold better than cold ones. Heat them briefly but don’t over-dry.
• Shred your own cheese from blocks when possible — it melts cleaner than pre-shredded, which often contains anti-caking agents.
• Press the burrito seam-side down first to seal it; that prevents unrolling while grilling.
• Use a cast-iron skillet for even browning and the best crust. Add a tiny splash of oil along the pan edge to promote a golden finish without burning the cheese.

Creative twists

• Veg-forward: swap beef for seasoned roasted sweet potato and black beans; add chopped spinach.
• BBQ twist: use pulled beef, swap chipotle for BBQ sauce, and add pickled onions.
• Breakfast version: scramble eggs with breakfast sausage, add cheddar, and grill — you’ll have a breakfast burrito with a grilled-cheese shell.
• Low-carb: use low-carb tortillas or large lettuce leaves (grilling will be shorter — be gentle).
• Tex-Mex deluxe: add pickled jalapeños, cilantro, and a squeeze of lime before folding.

Common questions

How long does this take to make from start to finish?

About 25–35 minutes. Browning beef takes 8–10 minutes, assembly 5 minutes, and grilling about 6–8 minutes total.

Can I make these ahead and freeze them?

Yes. Assemble and grill them first or freeze raw-wrapped burritos. For best texture, grill after thawing. Freeze up to 2 months and thaw overnight in the fridge before reheating.

What cheeses work best for melting and crisping?

A blend of cheddar (for flavor) and mozzarella (for stretch) is ideal. Monterey Jack, Colby, or a mild queso can be used as well. Avoid pre-shredded blends if you want the creamiest melt.

Is it safe to reheat the burrito in the microwave?

Yes, but microwaving will soften the tortilla and reduce crispiness. For safety and texture, reheat in a skillet or oven until the internal temperature reaches 165°F.

Grilled Cheese Burrito

Print Recipe

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A delightful fusion of a loaded burrito and crispy grilled cheese, packed with cheesy goodness and seasoned beef, perfect for any meal.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: Mexican
• Diet: Beef

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1 packet taco seasoning (or homemade blend: 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt)
• 1 cup cooked white rice
• 1/2 cup sour cream (or Greek yogurt)
• 1/2 cup nacho cheese sauce
• 1/4 cup chipotle sauce (or your favorite hot sauce)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 large flour tortillas
• Butter or oil for grilling

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Instructions

1. Heat a skillet over medium. Add ground beef and cook for 8–10 minutes until no pink remains.
2. Drain excess grease from the pan. Return beef, add taco seasoning and 1/4 cup water, then simmer for 4–5 minutes.
3. Warm tortillas on a dry skillet or microwave for 20–30 seconds wrapped in a damp paper towel.
4. Lay one warm tortilla flat. Spread about 1/4 cup rice, top with seasoned beef, drizzle nacho cheese, chipotle sauce, and sour cream.
5. Sprinkle cheddar and mozzarella on top. Fold the sides and roll tightly, sealing the seam.
6. Heat a clean skillet, sprinkle shredded cheese into the pan, place burrito seam-side down. Cook for 3–4 minutes until golden and crispy.
7. Flip and repeat for the other side. Remove, let rest for 1 minute, then cut.

Notes

Great for meal prep; store leftovers in an airtight container or freeze for future use. Serve with salsa or a simple slaw.

Nutrition

• Serving Size: 1 burrito
• Calories: 500
• Sugar: 5g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg