Irresistible Easy Grilled Cheese Burrito
Ingredients
Main Filling
- 1 lb (450 g) ground beef
(substitute with ground turkey or plant-based meat if desired) - 1 packet taco seasoning
(or homemade for a healthier option) - 2 cups cooked white rice
(brown rice or quinoa work great too)
Cheesy Goodness
- 2 cups shredded Mexican-blend cheese (or cheddar + mozzarella)
- ½ cup nacho cheese sauce (optional but highly recommended)
Extras (Optional but Delicious)
- ½ cup black beans, drained & rinsed
- ½ cup corn (canned or frozen)
- ¼ cup diced onions
- ¼ cup diced tomatoes or pico de gallo
- Sour cream
- Salsa or hot sauce
Wrap
- 4–6 large flour tortillas
- Butter or oil for grilling
Instructions
- Cook the Meat
- In a large skillet over medium heat, cook the ground beef until browned.
- Drain excess fat.
- Add taco seasoning and follow packet directions (usually add a little water).
- Simmer for 2–3 minutes until well combined.
- Prepare the Filling
- Stir cooked rice into the seasoned beef.
- Add beans and corn if using.
- Remove from heat.
- Assemble the Burritos
- Lay a tortilla flat.
- Add a scoop of the beef & rice mixture in the center.
- Drizzle with nacho cheese sauce.
- Sprinkle generously with shredded cheese.
- Add any extras you like.
- Roll It Up
- Fold in the sides, then roll tightly into a burrito.
- Grill the Cheese (Signature Step )
- Heat a skillet or griddle over medium heat.
- Sprinkle shredded cheese directly onto the hot pan in a rectangle.
- Place the burrito seam-side down on top of the melting cheese.
- Cook until the cheese is crispy and golden (1–2 minutes).
- Flip and lightly toast the other side with a little butter or oil.
- Serve & Enjoy
- Slice in half and serve hot with salsa, sour cream, or guacamole.
Tips & Variations
- Add jalapeños for heat
- Swap beef for shredded chicken
- Make it vegetarian with beans, rice, and veggies only
- Air-fry at 375°F (190°C) for 5–7 minutes for extra crispiness
