Grilled Cheese Burrito (Taco Bell Copycat Recipe)
This Grilled Cheese Burrito Taco Bell copycat is loaded with seasoned beef, nacho cheese, and rice, then grilled to golden, crispy perfection. Your favorite fast-food menu item, made right at home!
Servings: 4 burritos
Calories: 1219kcal
Ingredients
- 1 pound ground beef
- 1 ounce packet taco seasoning
- ⅔ cup water
- 15 ounce can nacho cheese sauce
- 4 burrito size flour tortillas
- 2 cups mexican or spanish rice
- 4 tablespoons store bought Taco Bell Creamy Chipotle Sauce
- 4 tablespoons sour cream
- 1 cup tortilla strips
- 2 cups mexican blend cheese shredded
Instructions
- Heat a skillet over medium-high heat and cook the ground beef until browned, breaking it into small pieces as it cooks. Drain off the excess fat.1 pound ground beef
- Reduce the heat to medium, add the taco seasoning and water to the beef, and stir. Cook for about 5 minutes, or until the liquid has thickened. Set aside.1 ounce packet taco seasoning, ⅔ cup water
- Lay out each tortilla. Spread a layer of nacho cheese sauce in the center, top with 1/4 of the taco meat, 1/4 of the rice, drizzle 1 tablespoon of chipotle sauce, 1 tablespoon of sour cream, and a handful of tortilla strips.15 ounce can nacho cheese sauce, 4 burrito, 2 cups mexican or spanish rice, 4 tablespoons store bought Taco Bell Creamy Chipotle Sauce, 4 tablespoons sour cream, 1 cup tortilla strips
- Fold the burrito by bringing up the bottom edge, folding in the sides, and rolling tightly. Make sure the seam is on the bottom to keep it secure.
- Heat a non-stick skillet over medium heat. Sprinkle 1/4 cup of shredded cheese directly onto the skillet. Place one burrito, seam-side down, on the cheese. Cook for about 2-3 minutes, or until the cheese has melted, browned, and stuck to the burrito.2 cups mexican blend cheese
- Carefully lift the burrito with a spatula, sprinkle another ¼ cup of cheese on the skillet, and flip the burrito over to repeat the process on the other side. Once both sides are golden and crispy, remove from the skillet and set aside.
- Repeat with the remaining burritos. Serve hot and enjoy!
Notes
Storage :
- Make-Ahead: Assemble burritos without grilling the cheese crust and refrigerate up to 24 hours. Grill just before serving for the best texture.
- Store: Wrap leftovers in foil and refrigerate for up to 3 days
- Reheat: Warm in a skillet over medium heat for 3–4 minutes per side or bake at 375°F for 10–12 minutes
- Freeze: Freeze ungrilled burritos in foil. Thaw overnight and grill with cheese when ready to serve
- Customize with jalapeños, diced tomatoes, or black beans
- Cook rice and taco meat in advance and store separately for easy assembly
- Use pepper jack or hot sauce for a spicy upgrade
Nutrition
Calories: 1219kcal | Carbohydrates: 112g | Protein: 54g | Fat: 62g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 3399mg | Potassium: 875mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2072IU | Vitamin C: 3mg | Calcium: 584mg | Iron: 8mg
