Why You’ll Love This Recipe
The Grilled Cheese Burrito (Taco Bell CopyCat) brings all the bold, cheesy, and crave-worthy flavors of the fast food favorite right to your kitchen. Packed with seasoned beef, creamy nacho cheese, seasoned rice, sour cream, and a melted cheese-crusted tortilla, this burrito is indulgent, satisfying, and perfect for Taco Tuesday or a fun dinner any night of the week.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large flour tortillaground beeftaco seasoningrefried beans or black beansnacho cheese sauceshredded Mexican cheese blendcooked seasoned rice (Spanish or cilantro-lime)sour creamchipotle sauce (optional)jalapeños (optional)olive oil or buttersalt (to taste)
directions
In a skillet, cook ground beef over medium heat until browned. Drain excess grease and stir in taco seasoning with a splash of water. Simmer until thickened.
Warm tortillas slightly to make them more pliable.
Lay a tortilla flat and layer refried beans, seasoned beef, rice, nacho cheese, sour cream, chipotle sauce, and jalapeños in the center.
Fold in the sides and roll tightly into a burrito.
Heat a separate skillet over medium heat and sprinkle shredded cheese in a circle the size of the burrito.
Place the burrito seam-side down on the cheese and press gently. Cook until the cheese melts and crisps, about 2-3 minutes.
Flip and lightly toast the other side if desired.
Serve hot with extra sour cream, salsa, or guacamole.
Servings and timing
This recipe makes 2 large burritos.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes
Variations
Make it vegetarian with black beans and sofritas instead of beef.
Use grilled chicken or turkey for a leaner protein.
Add hot sauce or diced jalapeños for more heat.
Try pepper jack or cheddar instead of a cheese blend.
Swap rice for cauliflower rice for a low-carb option.
storage/reheating
Wrap leftovers in foil and store in the fridge for up to 3 days.Reheat in a skillet or air fryer to maintain crispiness, or microwave for a softer texture.Not ideal for freezing due to dairy and fresh components.
FAQs
What kind of cheese is best?
A Mexican blend or cheddar melts well and crisps nicely on the tortilla.
Can I make this ahead?
Yes, assemble and wrap the burrito ahead, then grill just before serving.
Is this burrito spicy?
Only if you add spicy elements—adjust chipotle and jalapeños to taste.
How do I keep it from falling apart?
Don’t overfill the tortilla and roll tightly—warming the tortilla helps.
Can I skip the grilled cheese crust?
Yes, it’s optional, but adds that signature crunch.
What rice should I use?
Spanish or seasoned cilantro-lime rice works best for flavor.
Can I air-fry the burrito?
Yes, air-fry at 375°F for 6-8 minutes to crisp it up.
Is this recipe gluten-free?
Use gluten-free tortillas and check labels for sauces and seasonings.
What goes well with this?
Pair with chips, salsa, or a side salad.
How do I make it healthier?
Use lean protein, reduce cheese, and add veggies like lettuce and tomato.
Conclusion
Grilled Cheese Burrito (Taco Bell CopyCat) is an irresistible, cheesy, flavor-packed meal that hits all the right notes—savory, creamy, and just a little crispy. Whether you’re recreating your fast food fave at home or customizing it with your own twist, this burrito delivers big-time satisfaction in every bite.
Print
Grilled Cheese Burrito (Taco Bell CopyCat)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 burritos 1x
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Description
This Grilled Cheese Burrito is a Taco Bell copycat recipe that wraps seasoned beef, rice, nacho cheese, sour cream, and crunchy tortilla strips in a soft flour tortilla, then grills it with a layer of melty cheese on the outside for the ultimate indulgent bite.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/2 cup water
- 4 large flour tortillas
- 1 cup cooked rice (white or seasoned)
- 1/2 cup nacho cheese sauce
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (for filling)
- 1 cup shredded Mexican blend cheese (for grilling)
- 1/2 cup crunchy tortilla strips or crushed tortilla chips
- Butter or oil for grilling
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat, then add taco seasoning and water. Simmer for 5 minutes until thickened.
- Warm the flour tortillas slightly to make them pliable.
- Assemble each burrito by layering cooked rice, seasoned beef, nacho cheese, sour cream, shredded cheddar, and crunchy tortilla strips in the center of a tortilla.
- Fold in the sides and roll up the burrito tightly.
- Heat a non-stick skillet over medium heat. Sprinkle about 1/4 cup of Mexican blend cheese directly onto the skillet in a circle slightly larger than the burrito.
- Place the burrito seam-side down onto the melting cheese. Press gently and cook until the cheese forms a golden crust and sticks to the tortilla, about 2–3 minutes.
- Carefully flip and grill the other side for 1–2 minutes, if desired.
- Remove and repeat with remaining burritos. Serve hot with salsa or guacamole.
Notes
- Use refried beans instead of beef for a vegetarian version.
- Add jalapeños or hot sauce for a spicy kick.
- Leftovers can be wrapped and reheated in a skillet or air fryer for extra crispiness.
Nutrition
- Serving Size: 1 burrito
- Calories: 680
- Sugar: 4g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
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