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If regular burritos are great, Grilled Cheese Burritos are next-level. The cheese melts and stretches with every bite, the beef is seasoned perfectly, and grilling the tortilla adds a crispy, golden crunch you can’t get any other way. It’s hearty, filling, and worth the craving. You’re going to love every bite.
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I make these for game days, late-night cravings, and weekend dinners because they’re filling and taste just like Taco Bell but better. They’re kid-friendly, loaded with flavor, and completely customizable. They stay fresh in the fridge for up to 3 days and reheat beautifully on a skillet or in the oven, and you can also freeze them for up to a month.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Grilled Cheese Burrito with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
The homemade version of these crispy, cheesy burritos is easier than you think, and grilling them at the end takes them from good to absolutely worth the cravings.
Cook the Beef
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it up with a meat chopper or wooden spoon, pressing down to crumble it into smaller pieces as it cooks. You don’t want big chunks here.
Cook until browned, then drain off any excess grease using a grease strainer or by carefully tilting the skillet and spooning or pouring the fat into a grease container; you can still use that for other recipes.
Stir in the diced onion and cook until softened; that’ll take about 3-4 minutes. Add the minced garlic and cook for one more minute until fragrant.
Season and Simmer
Sprinkle in the Mexican seasoning and stir to coat the beef evenly, making sure every piece is covered in the spices.
Pour in the salsa, mix well, and let everything simmer for about 5 minutes to let the flavors meld and the texture thicken slightly.
Assemble the Burritos
Warm your large flour tortillas in a skillet over medium heat for about 15-20 seconds per side, or microwave them wrapped in a damp paper towel for 20-30 seconds until soft and flexible.
Spread a thin, even layer of sour cream in the center of each tortilla, leaving about an inch of space around the edges.
Spoon in some of the beef mixture and add a generous scoop of Mexican rice. Sprinkle with shredded Monterey Jack cheese, and top with lettuce, tomato, and cilantro if using.
Roll and Grill
Fold in the sides of each tortilla and roll it up tightly from the bottom to form a burrito, then wrap in aluminum grilling foil to prevent them from drying out.
Grill seam-side down on a hot, lightly greased griddle pan or cast-iron grill for 1-2 minutes per side, flipping with a spatula or a food turner, until golden and crispy, and the cheese is melty.
Starting with the seam side down helps seal the burrito shut so it doesn’t unroll while the rest of the tortilla crisps up.
Serve and Enjoy
Get your sharp knife and slice the burritos in half, then serve. Enjoy!
If you’re taking these to a potluck, picnic, or game day gathering, wrap each burrito individually in foil to keep them warm for up to an hour. For longer transport, pack them in an insulated food carrier and tuck a few heat packs around them to keep them warm.
Grilled Cheese Burrito
Equipment
- Cast-iron grill or griddle pan
Ingredients
For the filling:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon Mexican seasoning
- ½ cup salsa
- 2 cups shredded Monterey Jack cheese
- 2 cups Mexican rice 2 cups white rice, + lime juice, + chopped cilantro
For assembly:
- 6 large flour tortillas
- ½ cup sour cream
- ½ cup chopped lettuce
- ¼ cup chopped cilantro (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon. Cook until browned, then drain off any excess grease. Stir in the diced onion and cook until softened. Add the minced garlic and cook for one more minute.1 pound ground beef, 1 tablespoon olive oil, 1 small onion, 2 cloves garlic
- Sprinkle in the Mexican seasoning and stir to coat the beef evenly. Pour in the salsa and let everything simmer for about 5 minutes to let the flavors meld.1 tablespoon Mexican seasoning, ½ cup salsa
- Warm the flour tortillas in a skillet or microwave until soft and flexible. Spread a thin layer of sour cream in the center of each tortilla. Spoon in some of the beef mixture and add a generous scoop of Mexican rice. Sprinkle with shredded Monterey Jack cheese, and top with lettuce and cilantro if using.2 cups shredded Monterey Jack cheese, 2 cups Mexican rice, 6 large flour tortillas, ½ cup chopped lettuce, ¼ cup chopped cilantro, ½ cup sour cream
- Fold in the sides of each tortilla and roll it up tightly from the bottom to form a burrito. Grill seam-side down on a hot, lightly greased pan or griddle for 1–2 minutes per side, until golden and crispy.
- Slice in half and serve warm.
Video
Notes
Nutrition
How to Store Leftovers
Let the burritos cool completely, then wrap each one tightly in plastic wrap or aluminum foil. Store them in the fridge for up to 3 days.
Reheat them in a skillet over medium heat for 2-3 minutes per side to bring back the crispy exterior, warm them in a 350°F oven for 10-15 minutes, or microwave them for about 1 minute.
You can also freeze them for up to 1 month. Wrap each burrito in plastic wrap and foil, then place them in freezer containers or freezer bags. Thaw overnight in the fridge and reheat.
What to Serve With Grilled Cheese Burrito
These burritos are hearty enough to stand alone, but I love serving them with a side of tortilla chips and guacamole, or a simple corn and black bean salad with lime dressing. Salsa Verde or Pico de Gallo on the side adds a fresh, zesty contrast to the rich, cheesy filling.
For a complete meal, pair them with Mexican street corn, refried beans, Spanish rice, or a crisp iceberg wedge salad with ranch dressing. Fries on the side make them feel like a Taco Bell-inspired feast, and drizzling nacho cheese sauce over the top takes them over the edge.
Jalapeño poppers or queso dip make great appetizers for a party or game-day gathering. A small bowl of chipotle sauce, sriracha mayo, or spicy adobo sauce gives them an extra kick.
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