Grilled Cheese Burrito Copycat

If you are craving the viral Taco Bell sensation but want to skip the drive-thru line, this Grilled Cheese Burrito Copycat is exactly what you need. It features a perfectly seasoned beef filling and a crispy, cheesy crust.

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Servings: 4 burritos

Course: Main Course

Cuisine: Tex-Mex

Calories: 1179

Ingredients Equipment Method Notes

Ingredients

1 pound lean ground beef (90/10 or 80/20 blend)
1 envelope taco seasoning (Taco Bell brand preferred)
1/4 cup water
15 ounces Rico’s nacho cheese sauce
2 cups prepared Mexican rice
2 Tablespoons mayonnaise
1 Tablespoon chipotle sauce (from a can of chipotles in adobo)
Sour cream
Tortilla strips
4 burrito size flour tortillas
2 cups shredded Colby Jack cheese (or a Mexican blend)

Equipment

Skillet
Non-Stick Skillet
Small Bowl
Spatula

Method

Prepare the Beef: In a medium skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat from the pan.
1 pound lean ground beef (90/10 or 80/20 blend)
Season the Meat: Add the taco seasoning and 1/4 cup of water to the beef. Simmer for about 5 minutes until the sauce has thickened slightly and coated the meat.
1 envelope taco seasoning (Taco Bell brand preferred), 1/4 cup water
Create the Chipotle Sauce: In a small bowl, whisk together the mayonnaise and the chipotle sauce until smooth.
2 Tablespoons mayonnaise, 1 Tablespoon chipotle sauce (from a can of chipotles in adobo)
Assemble the Burritos: Lay out a large tortilla. Spread a layer of nacho cheese in the center, then add a quarter of the seasoned beef and 1/2 cup of Mexican rice.
4 burrito size flour tortillas, 15 ounces Rico’s nacho cheese sauce, 1 pound lean ground beef (90/10 or 80/20 blend), 2 cups prepared Mexican rice
Add Toppings: Drizzle a portion of the chipotle sauce over the rice, followed by a dollop of sour cream and a generous handful of crunchy tortilla strips.
Sour cream, Tortilla strips
Fold the Burrito: Fold the sides of the tortilla inward and roll it tightly to ensure no filling escapes.
Create the Cheese Crust: Heat a non-stick skillet over medium heat and sprinkle 1/4 cup of shredded Colby Jack cheese into the pan.
2 cups shredded Colby Jack cheese (or a Mexican blend)
Grill the Burrito: Place the burrito seam-side down directly onto the melting cheese. Cook until the cheese is golden brown and has adhered to the tortilla.
Finish the Other Side: Use a spatula to lift the burrito, sprinkle another 1/4 cup of cheese into the skillet, and flip the burrito onto the new layer of cheese. Cook until both sides have a crispy cheese crust. Repeat for all burritos.
2 cups shredded Colby Jack cheese (or a Mexican blend)

Notes

To get the perfect Grilled Cheese Burrito Copycat, do not overstuff the tortillas. Use a high-quality non-stick pan to ensure the cheese crust releases easily without tearing.