Go Back
–+ servings
Three foil-wrapped Grilled Cheese Burritos cut in half, stacked on a peach-colored plate, reveal layers of ground meat, cheese, lettuce, and tomato.

Grilled Cheese Burrito

Grilled Cheese Burrito is what I make when I want that crispy, golden Taco Bell experience at home without the drive-thru wait. It's a loaded burrito filled with seasoned beef, melted Monterey Jack, rice, and fresh toppings, then grilled until the tortilla turns crispy and golden while the cheese gets stretchy and gooey inside. I make it for game day spreads, late-night cravings, and weekend dinners because it's kid-friendly, customizable, and way more satisfying than fast food. Store leftovers in the fridge for up to 3 days or freeze them for up to a month, and they reheat beautifully on a skillet or in the oven.
Print Recipe Pin Recipe [btn-google-source]
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course, Snack
Cuisine American, Mexican
Servings 6
Calories 735 kcal

Equipment

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

I've gathered a few simple and helpful tips to make your Grilled Cheese Burritos turn out perfectly every time.
Drain the beef well: After browning the ground beef, tilt the skillet and remove as much grease as possible so the filling doesn't make the tortilla soggy, and add salt to taste if you want to boost the savory flavor before adding the Mexican seasoning.
Boost the heat level: Add an extra ½ teaspoon of chili powder to the beef mixture for more kick, or stir in a pinch of paprika for a subtle smoky sweetness that deepens the overall flavor.
Adjust the consistency: If the taco meat mixture seems too dry after simmering, add 2–3 tablespoons of liquid (water or broth) to loosen it up, or stir in extra lime juice for brightness and moisture.
Heat tortillas properly: Heat the tortillas for 15-20 seconds in the microwave or on a dry skillet to make them flexible and less likely to tear when you roll. Use medium heat; too high and the tortilla burns, or too low and it won't get crispy.
Assemble wisely: Use about ½ cup of filling per tortilla so you can roll them tightly without the filling spilling out the sides, and grill them seam-side down first to seal the burrito shut and prevent it from unraveling while you grill the other sides.
Flash-freeze before storing: Freeze assembled burritos on a baking sheet for 1 hour before transferring to a container so they don't stick together. Refrigerate for up to 3 days or freeze for up to a month, then thaw and reheat in the skillet, oven, or microwave.

Nutrition

Calories: 735kcalCarbohydrates: 70gProtein: 31gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 99mgSodium: 651mgPotassium: 596mgFiber: 5gSugar: 4gVitamin A: 631IUVitamin C: 3mgCalcium: 432mgIron: 5mg
Keyword Grilled Cheese Burrito
Tried this recipe?Let us know how it was!