Best Grilled Cheese Burrito (Taco Bell Copycat) Recipe

This Grilled Cheese Burrito is a total flavor bomb—and the best part? You can make it at home in less than 30 minutes. Inspired by Taco Bell’s beloved version, this copycat recipe wraps up cheesy, beefy, creamy goodness inside a toasty, golden tortilla. It’s everything you crave in a burrito: hearty, cheesy, and full of flavor. Perfect for a busy weeknight when you want something satisfying without the drive-thru trip!

Why You’ll Love This Recipe

• Quick and Easy: This burrito is super simple to make, using pantry staples and just a few steps.
• Cheesy and Satisfying: With not one, but two layers of melty cheese—including grilled cheese on the outside—it’s gooey in all the right ways.
• Customizable: You can tweak the fillings to your liking—go spicy, add veggies, or make it vegetarian.
• Restaurant Quality at Home: Skip the fast-food lines and recreate that same bold flavor in your own kitchen.

Ingredients You’ll Need

Here’s what goes into this ridiculously craveable grilled cheese burrito:

• Large flour tortillas: Soft, pliable, and big enough to hold all the fillings without tearing.
• Ground beef: Classic choice for a hearty, savory filling—seasoned to perfection with taco spices.
• Taco seasoning: The go-to blend that adds smoky, spicy, and savory notes.
• Nacho cheese sauce: Provides that creamy, gooey, fast-food-style richness.
• Shredded Mexican cheese blend: A mix of cheddar, Monterey Jack, and other cheeses that melt beautifully inside and outside the burrito.
• Sour cream: Adds cool creaminess to balance the heat and spice.
• Seasoned rice: Optional but highly recommended—it gives structure and an extra layer of flavor.
• Chipotle sauce or spicy mayo: For that signature smoky heat Taco Bell fans love.
• Canned beans or refried beans: Adds creaminess and protein—great for stretching the filling.
• Butter: Helps grill the outside of the burrito to crispy, golden perfection.

Variations

• Vegetarian: Swap ground beef for seasoned black beans, tofu, or plant-based crumbles.
• Extra Spicy: Add jalapeños, hot sauce, or chipotle peppers in adobo to the beef or sauce.
• Breakfast Version: Use scrambled eggs, breakfast sausage, and hash browns in place of the taco filling.
• Low-Carb Option: Use low-carb tortillas and skip the rice.

How to Make the Grilled Cheese Burrito

Step 1: Prepare the Beef Filling

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat, then stir in taco seasoning and a splash of water. Simmer until the seasoning is fully absorbed and beef is juicy and flavorful.

Step 2: Warm the Rice and Beans

Heat your seasoned rice and beans in the microwave or a small pan. You want everything warm and ready to roll when it’s time to assemble.

Step 3: Build the Burrito

Lay out a large tortilla. Layer in seasoned rice, beef, beans, nacho cheese, sour cream, a drizzle of chipotle sauce, and a handful of shredded cheese. Roll it up tightly, folding in the sides as you go to keep all the goodness inside.

Step 4: Grill the Cheese Outside

In a skillet, melt a little butter over medium heat. Sprinkle a layer of shredded cheese directly onto the pan, then place the burrito seam-side down on top. Let the cheese melt and brown into a crispy crust. Carefully flip and grill the other side until golden and crunchy.

Step 5: Serve Hot

Once both sides are crisp and the cheese is bubbly, remove from the pan and let it cool slightly before slicing. That cheese crust? Pure magic.

Pro Tips for Making the Recipe

• Don’t Overstuff: It’s tempting, but keep fillings moderate so the burrito rolls easily and stays sealed while grilling.
• Use Fresh Tortillas: Warm them briefly before filling so they’re soft and pliable—less risk of tearing.
• Cheese First on the Skillet: Sprinkle cheese straight into the skillet for that iconic grilled cheese crust.
• Let It Rest: Give the burrito a minute or two after grilling before cutting—it helps everything hold together.

How to Serve

This burrito is a meal on its own, but here are a few pairing ideas:

Side Dishes:

• Tortilla chips with salsa, guacamole, or queso.
• A crisp green salad with lime vinaigrette.
• Mexican street corn or corn salad.

Toppings:

• Extra chipotle sauce or hot sauce.
• Diced tomatoes or pico de gallo.
• Fresh cilantro and a squeeze of lime.

Make Ahead and Storage

Storing Leftovers

Wrap cooled burritos in foil or plastic wrap and store in the fridge for up to 3 days.

Freezing

Wrap each burrito tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat to re-crisp the outside or microwave for 1–2 minutes, then finish in a pan to bring back that grilled crust.

FAQs

Can I make this burrito vegetarian?
Absolutely! Just skip the beef and load up on beans, rice, and maybe some sautéed peppers or mushrooms. It’s still super satisfying and flavorful.

What kind of cheese works best for the outside crust?
Use a melty blend like shredded Mexican cheese, cheddar, or Monterey Jack. They crisp up beautifully and add tons of flavor.

How do I keep the burrito from falling apart?
Warm the tortillas first, don’t overfill them, and make sure you’re folding in the sides tightly as you roll. Letting the burrito rest before cutting also helps it stay intact.

Is there a healthier way to make this?
Yes! Use lean ground turkey or chicken, low-fat cheese, and skip the nacho cheese sauce. You can also use whole wheat tortillas and brown rice.

Final Thoughts

This Best Grilled Cheese Burrito hits every comfort food craving—cheesy, crispy, and absolutely loaded. It’s fun to make, endlessly customizable, and way more satisfying than takeout. Whether you’re feeding the family or just yourself, this is one weeknight meal worth repeating. Give it a try—you’re going to love it!

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