Description
How to make a crispy tortilla grilled cheese burrito with melted cheddar, savory beef, and zesty sauce that will be your new favorite meal!
Ingredients
Scale
- Base/Main Components:
- 8 count (10-12 inch) large flour tortillas
- 1 lb (80/20 lean) ground beef
- 2 cups shredded cheddar cheese (sharp or mild)
- 4 tbsp unsalted butter, melted
- 1 (15-ounce) can canned refried beans
- 1 cup cooked white rice
- Flavor Builders:
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (4-ounce) can canned diced green chiles, undrained
- 2 tbsp tomato paste
- 1–2 tbsp chipotle in adobo sauce, minced
- Seasonings/Spices:
- 1 tbsp chili powder
- 1 tsp ground cumin
- Finishing/Toppings:
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Instructions
- Brown Beef: Brown ground beef in a skillet over medium-high heat until no pink remains. Drain excess fat, then add diced onion and minced garlic, cooking until softened. This forms the flavorful base for your Easy Grilled Cheese Burrito Copycat.
- Build Flavor: Stir in tomato paste, chipotle in adobo, green chiles, chili powder, and cumin with the beef mixture. Cook for 2-3 minutes until fragrant, allowing the spices to toast and deepen the flavor profile.
- Prepare Filling: Mix the seasoned beef with canned refried beans and cooked white rice until thoroughly combined. Taste and adjust seasonings if needed. This hearty filling is crucial for your delicious Easy Grilled Cheese Burrito Copycat.
- Assemble Burritos: Lay tortillas flat. Spread melted butter, then a layer of shredded cheddar cheese. Add the beef-bean-rice filling, then more cheese. Fold in the sides, then roll tightly to prepare your Easy Grilled Cheese Burrito Copycat.
- Grill Burritos: Melt butter in a large skillet over medium heat. Place an assembled burrito, cheese side down, and grill for 2-3 minutes until golden brown and crispy. Repeat with remaining burritos for a perfect exterior.
- Serve Warm: Garnish your crispy burritos with a dollop of sour cream and fresh chopped cilantro. Serve immediately while warm, savoring every crispy, cheesy, savory bite of this delightful meal.
Notes
Ensure skillet is at medium heat and don’t overfill burritos for a perfectly crispy, leak-proof result.
Store cooked burritos in an airtight container in the refrigerator for 3-4 days; reheat in a skillet or oven.
Always use freshly shredded cheddar cheese for superior melt and gooey texture; avoid pre-shredded for best results.
Serve piping hot right off the skillet, garnished with sour cream and cilantro, alongside salsa or guacamole.
Prepare the beef filling up to 2-3 days ahead; store refrigerated and assemble burritos just before grilling for crispness.
**Allergy Information:** Dairy, Gluten