Fast food cravings hit hard, and Taco Bell’s Grilled Cheese Burrito is a guilty pleasure for many. But what if you could make it at home—without the drive-thru line or questionable meat rumors? This copycat recipe nails the gooey, cheesy, crispy magic of the original.
Plus, you control the ingredients. No mystery “seasoned beef” here. Ready to level up your lazy dinner game?
Let’s go.
Why This Grilled Cheese Burrito Recipe Slaps
The Grilled Cheese Burrito is a Frankenstein masterpiece: a burrito stuffed with fillings, then grilled in a layer of melted cheese until it’s crispy on the outside and molten inside. It’s carb-loaded, indulgent, and stupidly satisfying. This copycat version keeps the spirit alive with a few upgrades—like real cheddar and customizable heat levels.
Pro tip: Double the cheese if you’re feeling reckless.
Ingredients You’ll Need
- Large flour tortillas (burrito-sized, unless you enjoy frustration)
- 1 lb ground beef (or swap for chicken, tofu, or black beans)
- Taco seasoning (store-bought or DIY)
- 1 cup cooked rice (white or cilantro lime for extra flavor)
- 1 cup shredded cheddar cheese (the orange stuff melts best)
- 1/2 cup nacho cheese sauce (yes, the fake kind—embrace it)
- 1/2 cup sour cream (or Greek yogurt if you’re pretending to be healthy)
- 1/2 cup diced tomatoes (optional, for people who like vegetables)
- Butter or oil (for grilling)
Step-by-Step Instructions
- Cook the beef: Brown the ground beef in a skillet, drain the grease, and stir in taco seasoning with a splash of water. Simmer for 2 minutes.
- Warm the tortillas: Microwave them for 10 seconds or hit them with a dry skillet. Cold tortillas crack like your patience on a Monday.
- Layer the fillings: Spread rice, beef, cheese sauce, sour cream, and tomatoes (if using) down the center of each tortilla.Don’t overstuff—this isn’t a contest.
- Fold the burrito: Tuck in the sides, then roll tightly from the bottom. If it looks messy, no one cares. It’s getting grilled anyway.
- Grill the burrito: Heat butter or oil in a skillet over medium heat.Place the burrito seam-side down and cook until golden. Flip and repeat. Sprinkle shredded cheddar on top during the last minute and let it melt into crispy perfection.
How to Store Leftovers (If They Exist)
Wrap leftover burritos in foil and refrigerate for up to 2 days.
Reheat in a skillet or air fryer to revive the crispiness. Microwaving turns them into sad, soggy tubes—just FYI.
Why This Grilled Cheese Burrito Recipe Is a Win
Besides tasting like fast food without the regret? You save money, skip the drive-thru, and customize it.
Vegetarian? Swap the beef. Extra spicy?
Add jalapeños. Lactose intolerant? Okay, maybe sit this one out.
It’s also a crowd-pleaser for game nights or drunk cravings.
Common Mistakes to Avoid
- Overstuffing: A bursting burrito is a sad burrito. Keep fillings balanced.
- Cold tortillas: They crack. Warm them up first—trust me.
- High heat: Burning the cheese before the inside heats up is a tragedy.Medium heat is key.
Swaps and Upgrades
No ground beef? Use shredded chicken, chorizo, or even lentils. Swap rice for quinoa (if you’re that person).
Hate nacho cheese? Use pepper jack or queso. For a low-carb version, try a cheese-wrapped burrito (aka a cheese shell).
You do you.
Grilled Cheese Burrito (Taco Bell Copycat)
Ingredients
- 4 large flour tortillas burrito-sized
- 1 lb ground beef or chicken, tofu, or black beans
- 1 packet taco seasoning or homemade
- 1 cup cooked rice white or cilantro lime
- 1 cup shredded cheddar cheese plus extra for grilling
- ½ cup nacho cheese sauce
- ½ cup sour cream or Greek yogurt
- ½ cup diced tomatoes optional
- butter or oil for grilling
Instructions
- Brown ground beef in a skillet over medium heat. Drain excess grease.
- Stir in taco seasoning and a splash of water. Simmer for 2 minutes until thickened.
- Warm the tortillas in the microwave for 10 seconds or in a dry skillet to prevent cracking.
- On each tortilla, layer rice, taco meat, nacho cheese sauce, sour cream, shredded cheese, and diced tomatoes (if using).
- Fold in the sides, then roll tightly into a burrito.
- Heat butter or oil in a skillet over medium heat. Place burrito seam-side down and cook until golden brown.
- Flip and grill the other side. In the final minute, sprinkle shredded cheddar on top and let it melt and crisp up.
Notes
Nutrition
FAQs About Grilled Cheese Burrito
Can I make this ahead of time?
Yes, but grill them fresh. Pre-assembled burritos get soggy. Store fillings separately and assemble when ready.
What’s the best cheese for grilling?
Cheddar melts well and gets crispy.
Monterey Jack or a blend works too. Avoid pre-shredded cheese—it has anti-caking agents that make it melt weirdly.
How do I keep the cheese from sticking to the pan?
Butter or oil is non-negotiable. Nonstick pans help, but don’t skimp on fat.
This isn’t health food.
Can I freeze these?
Technically yes, but the texture suffers. Freeze before grilling, then thaw and cook as directed. IMO, it’s better fresh.
Final Thoughts
This Grilled Cheese Burrito copycat is faster than delivery and tastes better than Taco Bell’s.
It’s cheesy, crispy, and completely customizable. Plus, you get bragging rights for making fast food at home. Now go forth and grill responsibly.
Or irresponsibly—we won’t judge.
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