Description
This Grilled Cheese Burrito is the ultimate mashup of cheesy comfort and bold Tex-Mex flavor. It’s packed with seasoned beef (or a meatless option), rice, beans, and melty cheese, all wrapped in a tortilla and grilled to crispy perfection with even more cheese on the outside. It’s hearty, satisfying, and just plain addictive.
Ingredients
For the Filling:
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1 lb ground beef or plant-based ground “meat”
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1 tbsp olive oil (if using lean beef or plant-based option)
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1 packet taco seasoning (or 2 tbsp homemade)
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1/3 cup water
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1 cup cooked rice
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1/2 cup black beans (rinsed and drained)
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1/2 cup sour cream
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1/4 cup nacho cheese sauce or shredded cheddar
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1 cup shredded Mexican blend cheese
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4 large flour tortillas (10-inch)
For the Grilled Cheese Outer Layer:
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1/2 cup shredded cheddar or Mexican blend cheese (for outside)
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1 tbsp butter, for the skillet
Instructions
Heat a skillet over medium heat. Add olive oil (if needed) and brown the ground beef or meatless option. Once cooked, stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Remove from heat.
On each tortilla, layer 1/4 of the seasoned beef, a scoop of rice, black beans, a spoonful of nacho cheese or shredded cheddar, and a dollop of sour cream. Sprinkle with Mexican blend cheese.
Roll the tortilla tightly like a burrito—fold in the sides first, then roll up from the bottom.
Heat a skillet over medium-low heat. Sprinkle a small handful of shredded cheese directly onto the skillet in the shape of a circle, roughly the size of your burrito. Let the cheese melt slightly, then place the burrito seam-side down on top. Cook until the cheese is crispy and golden, about 2–3 minutes. Flip and grill the other side with or without more cheese, as you like.
Slice in half and serve hot with salsa, guacamole, or hot sauce.
Notes
Add sautéed onions or jalapeños for a flavor boost. You can swap sour cream with Greek yogurt or use a spicy chipotle mayo for heat. Leftovers can be reheated in a skillet or air fryer to keep them crispy.