Grilled Cheese Burrito (Taco Bell Copycat)

Grilled cheese burrito with melted nacho cheese and seasoned beef, showing a crispy toasted tortilla and gooey cheese pull.

Grilled Cheese Burrito (Taco Bell Copycat)

This Grilled Cheese Burrito is a crispy, cheesy Taco Bell copycat made with seasoned beef, Mexican-style rice, and gooey cheese. It’s an easy, comforting dinner that turns weeknights into special family memories.

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Course: Dinner

Cuisine: American, Mexican-Inspired

Keyword: cheesy burrito recipe, easy family dinner, Grilled Cheese Burrito, Taco Bell Copycat

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: servings

Calories: 710kcal

Cost: $14

Equipment

Large skillet or griddle Nonstick works best for getting the cheese crispy without sticking.
Wooden spoon or spatula
Flat spatula For gently pressing the burrito while grilling.
Mixing bowls Multiple bowls for beef, rice, and assembly

Ingredients

1 lb lean ground beef 90/10 preferred
2 tablespoon taco seasoning
0.25 cup water
1 cup cooked white rice
2 tablespoon salsa or tomato sauce
0.5 teaspoon ground cumin
4 large flour tortillas 10-inch tortillas
1 cup nacho cheese sauce
0.5 cup sour cream
0.25 cup creamy chipotle sauce or chipotle mayo
1 cup crushed tortilla strips
2 cups shredded three-cheese blend
2 tablespoon butter

Instructions

In a large skillet over medium-high heat, brown the ground beef. Add taco seasoning and water, then simmer until thick and well combined.
In a bowl, mix the cooked rice with salsa and ground cumin until evenly combined.
Warm the flour tortillas for about 20 seconds so they are soft and pliable.
Layer rice, seasoned beef, nacho cheese sauce, sour cream, chipotle sauce, and tortilla strips in the center of each tortilla.
Fold in the sides and roll each tortilla tightly into a burrito.
Sprinkle shredded cheese on a flat surface and press each burrito into the cheese, coating the outside.
Melt butter in a skillet over medium heat. Grill burritos seam-side down, pressing gently, until the cheese is crispy and golden on all sides.
Let cool briefly, then slice in half and serve warm.

Notes

For a chicken version, swap ground beef for seasoned shredded chicken.
Store leftovers wrapped in foil in the fridge for up to 2 days and reheat in a skillet to keep the cheese crispy.
This recipe is perfect for game nights, busy school evenings, or cooking together with kids, and those memories are the real secret ingredient.

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