Grilled Cheese Burrito

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Enjoy a healthier Grilled Cheese Burrito with my Taco Bell copycat recipe! Made with seasoned beef, rice, and chipotle crema wrapped in a tortilla and sprinkled with cheese.

Prep Time20

Cook Time20

Total Time40

Course: lunch

Cuisine: American, Mexican

Servings:

Author: Bailey

Equipment

large non stick skillet

Ingredients

Taco Seasoning

1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
½ tsp cumin powder
½ tsp oregano
½ tsp salt
½ tsp pepper

Rice

1 cup long grain rice
2 cup water more if needed
1 14.5 oz can fire roasted tomatoes 14.5 oz
1 tsp prepared taco seasoning from above

Chipotle Crema

½ cup sour cream
lime juice
½ tablespoon honey
3 tablespoons chipotle peppers in adobo
¼ cup fresh cilantro

Ground Beef

1 tsp oil
1 lb lean ground beef
⅓ cup red onion diced
large burrito size flour tortillas for serving

Instructions

Mix the seasonings together in a small bowl. They will be used in the rice and ground beef.
Start the Rice. Rinse it well. Add the rinsed rice, water and can of fire roasted tomatoes and 1 tsp of the taco seasonings. Stir well, place on medium/low heat.
Let the rice simmer on low, covered for about 18-20 minutes. Stir often throughout to ensure the rice doesn’t burn! If it needs 1/4 cup more water, add it. Sometimes rice can need extra liquid depending on the brand.
Make Chipotle sauce. Add all the ingredients to a small food processor. Blitz everything together. Give it a taste, add more honey or more cilantro lime juice or any adjustments you need.
Make the ground beef! Add the beef to an oiled pan, add the diced onions and leftover taco seasonings.
Simmer on medium for about 4 minutes. Add the tomato paste in, cook for another few minutes or until the beef is cooked through.
Assemble the grilled cheese burritos
Prepare the Tortillas. Warm the flour tortillas in a microwave or on a dry skillet until they are pliable.
Fill the Burritos. Add a spoonful of the rice, followed by ground beef and drizzle the chipotle sauce over.
Roll the Burritos: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.
Grill the Burritos in cheese. Heat a skillet or griddle over medium heat. Sprinkle some cheese (about 1/4 cup of cheese) directly onto the heated skillet. Place the burrito on top of the cheese (seam side down) and cook until the cheese is golden brown and crispy, about 3-4 minutes per side.
Serve the grilled cheese burritos warm with extra sauce on the side to dip in and enjoy! Feel free to top with salsa.

Notes

Fluff the rice with a fork and let it cool for a few minutes before assembling to prevent steam from making the tortilla soggy.

Don't overfill the burrito. Keep fillings in the center and leave room around the edges to fold neatly without bursting.

Cook the rice in chicken broth instead of water to add more flavor to the rice.

To store leftovers, wrap each burrito in a foil or plastic wrap. Store in an airtight container in the fridge for up to 3 days. Reheat the burritos in an air dryer or skillet over medium heat to make it crispy again.

Nutrition