Name: Best Grilled Cheese Burrito (Copycat Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 packet taco seasoning; ½ cup water; 1 cup cooked rice (Mexican or cilantro-lime); ½ cup nacho cheese sauce; ½ cup sour cream; ½ cup shredded cheddar cheese; ½ cup shredded Monterey Jack cheese; ½ cup tortilla strips or crushed nacho chips; 4 large flour tortillas (10–12 inch); ½–1 cup shredded cheese (cheddar, Colby Jack, or Mexican blend) for grilling; Butter or oil for grilling

This grilled cheese burrito is my take on the famous fast-food favorite, packed with layers of seasoned beef, gooey nacho cheese, creamy sour cream, and crunchy chips, all wrapped in a soft tortilla and crisped to golden perfection with melty cheese on the outside. It’s a bold, satisfying mashup of a burrito and a grilled cheese sandwich — and every bite delivers flavor and texture overload.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Burrito Filling:

1 lb ground beef

1 packet taco seasoning (or homemade)

½ cup nacho cheese sauce (store-bought or homemade)

½ cup water

1 cup cooked rice (Mexican or cilantro-lime rice works great)

½ cup sour cream

½ cup shredded cheddar cheese

4 large flour tortillas (10–12 inch)

½ cup shredded Monterey Jack (or any melty cheese)

½ cup tortilla strips or crushed nacho chips (for crunch)

For the Grilled Cheese Outer Layer:

½–1 cup shredded cheese (cheddar, Colby Jack, or Mexican blend)

Butter or oil for grilling

Directions

Cook the beef:
I start by browning the ground beef in a skillet over medium heat. Once it’s fully cooked, I drain the excess grease, stir in the taco seasoning and water, then let it simmer for 5–7 minutes until thick and flavorful. I set it aside while I prep everything else.

Warm the tortillas:
I heat the tortillas for about 10–15 seconds in the microwave or on a hot skillet until they’re soft and pliable for rolling.

Assemble the burritos:
On each tortilla, I layer a spoonful of rice, a scoop of the beef mixture, a drizzle of nacho cheese, a dollop of sour cream, shredded cheddar and Monterey Jack, and a handful of tortilla strips or crushed chips.

Fold the burritos:
I fold in the sides of the tortilla, then roll it up tightly from the bottom to make a nice, snug burrito.

Grill with cheese:
In a nonstick skillet, I sprinkle a small handful of shredded cheese directly onto the pan in the shape of a tortilla. Then I place the burrito seam-side down onto the cheese, press slightly, and let it cook for 2–3 minutes until the outside is crispy and golden. If I want both sides grilled, I carefully flip and toast the other side.

Serve:
I slice each burrito in half and serve them hot with sour cream, salsa, or guacamole on the side.

Servings and Timing

This recipe makes 4 large burritos. It takes about 10 minutes to prep and 15–20 minutes to cook, so everything comes together in about 30 minutes total — perfect for a quick, hearty meal.

Variations

I sometimes swap the beef for black beans or plant-based crumbles to make it vegetarian.

For extra heat, I like to toss in some pickled jalapeños or spicy salsa inside the burrito.

Instead of rice, I’ve used seasoned quinoa for a twist.

If I’m out of nacho cheese, I make a quick version with shredded cheese and a splash of milk melted together.

Storage/Reheating

I store any leftover burritos wrapped in foil or an airtight container in the fridge for up to 3 days. To reheat, I like using a skillet over medium heat to bring back the crispy outer layer — about 3–4 minutes per side. A microwave works too (1–2 minutes), but the outside won’t be as crisp unless I re-toast it afterward.

FAQs

What kind of cheese works best for the grilled outer layer?

I like using cheddar, Colby Jack, or a Mexican blend — anything that melts well and crisps up nicely in the skillet.

Can I freeze these grilled cheese burritos?

Yes, I wrap them tightly in foil and freeze for up to 2 months. I reheat them in a skillet or oven straight from frozen until heated through and crispy.

How do I keep the burritos from falling apart when grilling?

Rolling them tightly and placing them seam-side down in the skillet helps. I also press them gently as they cook to seal everything in place.

Can I make this ahead of time?

I can prep the filling and assemble the burritos ahead, then refrigerate them. When ready to eat, I grill the cheese crust fresh for the best texture.

What can I serve with grilled cheese burritos?

I like pairing them with guacamole, salsa, chips, or a fresh salad to balance the richness.

Conclusion

This grilled cheese burrito recipe is one I keep coming back to — it’s fun, flavorful, and loaded with textures that satisfy every craving. Whether I’m recreating a fast-food classic or adding my own twist, it’s always a crowd-pleaser at my table.

📖 Recipe:

Best Grilled Cheese Burrito (Copycat Style)

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Author: Sophia
Total Time: 30 minutes
Yield: 4 burritos
Diet: Halal

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Description

This grilled cheese burrito is a copycat version of the fast-food favorite, filled with seasoned beef, nacho cheese, sour cream, rice, and crunchy chips, then wrapped in a tortilla and crisped with melty cheese on the outside.

Ingredients

1 lb ground beef

1 packet taco seasoning

½ cup water

1 cup cooked rice (Mexican or cilantro-lime)

½ cup nacho cheese sauce

½ cup sour cream

½ cup shredded cheddar cheese

½ cup shredded Monterey Jack cheese

½ cup tortilla strips or crushed nacho chips

4 large flour tortillas (10–12 inch)

½–1 cup shredded cheese (cheddar, Colby Jack, or Mexican blend) for grilling

Butter or oil for grilling

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Instructions

In a skillet over medium heat, brown the ground beef. Drain excess grease.
Add taco seasoning and water to the beef. Simmer for 5–7 minutes until thickened. Set aside.
Warm tortillas in the microwave for 10–15 seconds or on a skillet until pliable.
On each tortilla, layer rice, beef mixture, nacho cheese, sour cream, shredded cheddar and Monterey Jack, and crushed chips.
Fold in the sides of each tortilla, then roll tightly into a burrito.
In a nonstick skillet, sprinkle shredded cheese in the shape of a tortilla. Place burrito seam-side down onto the cheese. Cook for 2–3 minutes until crispy and golden. Flip to grill both sides if desired.
Slice each burrito in half and serve hot with sour cream, salsa, or guacamole.