Here's the deal with grilled cheese burrito I've thrown away at least sixty dollars on soggy disasters trying to recreate the Taco Bell version at home. Made every mistake: cheese wouldn't melt and stayed clumpy, tortilla cracked when folding, filling leaked everywhere, outside stayed pale instead of crispy. Spent nearly eighteen months of weeknight testing, plus one disappointing dinner party where I served basically wet tortillas with cold cheese to guests. Finally figured out that success comes down to the right cheese placement and proper griddling temperature. Now this grilled cheese burrito comes out perfect every single time.
Why You'll Love This Grilled Cheese Burrito
This grilled cheese burrito recipe fixed a problem I didn't know I had - wanting that Taco Bell crispy cheese exterior without leaving my house or spending eight dollars per burrito.
What Actually Works: This homemade grilled cheese burrito gives you that crispy melted cheese shell on the outside because you actually spread cheese on the skillet before grilling. Seasoned beef with rice creates perfect filling texture. My teenagers who usually complain about everything literally fight over the last one when I make this easy grilled cheese burrito. Works just as well for quick weeknight dinner as it does for game day food.
Why Most Recipes Fail: Every other grilled cheese burrito recipe I tried said "add cheese" without explaining that the outside cheese layer is what makes it special, or that you need two types of cheese for best melt. The burrito stays boring without that signature crispy cheese crust. This best grilled cheese burrito recipe actually explains the technique so you get it right.
What changed everything: realizing that grilled cheese burrito isn't just a regular burrito with cheese - it's about creating that crispy cheese exterior that makes Taco Bell's version addictive. Spreading shredded cheese directly on the skillet before grilling creates a golden crust. Using the right folding technique keeps everything sealed. Not overstuffing means you can actually close it without everything exploding. Once I stopped trying to wing it and started following proper technique, my taco bell grilled cheese burrito copycat went from embarrassing to something people actually request.
Jump to:
- Why You'll Love This Grilled Cheese Burrito
- What You'll Need for Grilled Cheese Burrito
- How to Make Grilled Cheese Burrito
- Cook the filling
- Assemble the burrito
- Fold it correctly
- Grill with cheese layer
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Grilled Cheese Burrito
- My Expensive Education
- FAQ
- More Recipes You'll Love
- Grilled Cheese Burrito
- Related
- Pairing
What You'll Need for Grilled Cheese Burrito
This easy grilled cheese burrito uses straightforward ingredients you can grab at any grocery store. Not asking you to track down specialty Mexican cheeses or fancy tortillas.
Good melting cheese matters cheddar and mozzarella combo gives you flavor plus that perfect cheese pull. Large burrito-size tortillas are essential, the small ones won't work.
Main Ingredients
- Large flour tortillas
- Ground beef
- Taco seasoning
- Cooked white rice
- Shredded cheddar cheese
- Shredded mozzarella cheese
- Sour cream
- Chipotle sauce or hot sauce
- Vegetable oil or butter
Optional Add-ins
- Refried beans
- Black beans
- Jalapeños
- Diced tomatoes
- Shredded lettuce
- Guacamole
- Red onion
For Serving
- Extra sour cream
- Salsa
- Guacamole
- Hot sauce
- Lime wedges
Finishing Touches
The chipotle sauce makes a huge difference in grilled cheese burrito taco bell copycat flavor. Sour cream adds creaminess that balances the seasoned beef. Exact amounts are in the recipe card.
How to Make Grilled Cheese Burrito
This grilled cheese burrito recipe works when you follow the assembly and grilling technique properly instead of just throwing everything together and hoping.
Cook the filling
- Brown ground beef in large skillet over medium-high heat
- Break it up with spatula as it cooks until no pink remains
- Drain excess grease if there's a lot
- Add taco seasoning and water according to package directions
- Simmer until liquid reduces and beef is well-coated
- Stir in cooked rice
- Mix until combined and heated through
- Remove from heat and let cool slightly
- Too-hot filling makes cheese melt prematurely and tortilla soggy
Assemble the burrito
- Lay large flour tortilla flat on clean surface for grilled cheese burrito
- Spread thin layer of sour cream down the center
- Drizzle chipotle sauce over sour cream
- Add generous handful of shredded cheddar cheese
- Spoon beef and rice mixture on top of cheese
- Don't overfill - about ¾ cup total filling max
- Add another layer of shredded cheese on top
- Leave 2 inches clear on all sides for folding
- Add any optional ingredients like beans or jalapeños now
Fold it correctly
- Fold bottom edge up over filling
- Fold in both sides tightly
- Roll forward, tucking as you go to keep it tight
- The tighter you roll, the less likely it falls apart
- Place seam-side down on plate
- If it won't stay closed, you overfilled it - use less next time
- Repeat with remaining tortillas and filling
Grill with cheese layer
- Heat skillet over medium heat
- Brush burrito with oil
- Sprinkle generous cheese on hot skillet for grilled cheese burrito
- Place burrito oil-side down directly on cheese
- Press gently and cook 2-3 minutes until crispy golden crust forms
- Brush top with oil, sprinkle more cheese on skillet
- Flip burrito onto fresh cheese
- Cook another 2-3 minutes until both sides golden and crispy
- Transfer to cutting board and rest 1-2 minutes before cutting
Perfect grilled cheese burrito has crispy golden cheese crust on the outside, melty cheese throughout, well-seasoned beef and rice filling, and stays sealed when you pick it up.
Top Tip
Stop skipping the outside cheese layer thinking you can just grill the tortilla for grilled cheese burrito recipe. Biggest mistake I made repeatedly - just heating the assembled burrito without adding cheese to the pan, wondering why mine didn't look or taste like Taco Bell's. A grilled tortilla is not the same as a cheese-crusted tortilla. The cheese you sprinkle on the hot skillet before placing the burrito down is what creates that signature crispy golden exterior that makes homemade grilled cheese burrito actually special. Also, don't overfill your grilled cheese burrito. I used to pack them full thinking more filling = better burrito. Overstuffed burritos won't seal properly, they split open when you try to flip them, filling spills everywhere.
Ingredient Substitutions & Variations
Real life means working with what's in your fridge instead of running to the store for grilled cheese burrito recipe.
No ground beef? Use ground turkey, shredded chicken, or make it vegetarian with black beans and more rice. Out of taco seasoning? Make your own with chili powder, cumin, garlic powder, and paprika.
No chipotle sauce? Regular hot sauce or sriracha works for easy grilled cheese burrito.
Different takes on grilled cheese burrito - add refried beans for more authentic Taco Bell taste. Throw in jalapeños and pepper jack cheese for spicy version.
Use seasoned ground chicken instead of beef for lighter option. Make it vegetarian with black beans, corn, and peppers. Add shredded lettuce and diced tomatoes after cooking for fresh crunch.
Storage and Reuse Instructions
This grilled cheese burrito recipe keeps in the fridge 2-3 days wrapped in foil, but honestly the crispy cheese exterior doesn't survive storage well.
Best way to reheat is in a skillet over medium heat, not microwave which makes everything soggy. Add fresh cheese to the pan when reheating to recreate that crispy layer.
Freezes okay for up to 2 months if you wrap tightly in plastic wrap then foil. Thaw overnight in fridge before reheating.
Make what you'll actually eat instead of making extras thinking you'll reheat them later.
What to Serve With Grilled Cheese Burrito
This homemade grilled cheese burrito is pretty filling on its own but having sides makes it a complete meal.
Mexican rice or Spanish rice is classic. Refried beans or black beans add protein and fiber. Chips and salsa or guacamole for dipping.
For lighter sides with grilled cheese burrito recipe, simple green salad with lime vinaigrette cuts through all that richness.
Corn on the cob with chili lime seasoning. Even just tortilla chips and queso. Drink-wise, obviously beer or margaritas if you're doing Mexican night, but honestly this taco bell grilled cheese burrito copycat is perfect weeknight food with whatever you normally drink.
My Expensive Education
Eighteen months ago I sucked at making grilled cheese burrito recipe. Worst disaster was making dinner for my kids' friends after soccer practice - six hungry teenagers. Overfilled the tortillas - they split open. Forgot the cheese layer on the pan - just had regular grilled tortillas with no crispy crust. Used wrong cheese that stayed clumpy. Filling was too hot - made tortillas soggy. What I served was basically falling-apart wet burritos. Humiliating watching them politely try to eat while everything fell out. My own kids looked embarrassed. Next day started googling what went wrong with grilled cheese burrito. Learned the outside cheese layer is what makes it special - you sprinkle cheese on hot pan then place burrito on it.
FAQ
What does the grilled cheese burrito have in it?
Grilled cheese burrito has seasoned ground beef, rice, shredded cheese (usually cheddar and mozzarella), sour cream, and chipotle or hot sauce all wrapped in a large flour tortilla. The signature feature is the layer of melted cheese grilled onto the outside of the tortilla, creating a crispy golden cheese crust.
Taco Bell's version also includes a three-cheese blend inside and their creamy jalapeño sauce. This homemade grilled cheese burrito recreates that with easily available ingredients - the key is having cheese both inside as filling and outside creating that crispy shell.
Does Taco Bell still sell grilled cheese burritos?
Yes, Taco Bell grilled cheese burrito is still on the menu as of 2025, though availability can vary by location.
It was introduced as a limited-time item but became so popular they added it to the regular menu. Sometimes it gets temporarily removed or shows up as a promotional item with different variations like steak or chicken versions.
That's exactly why making homemade grilled cheese burrito at home is so useful - you're not dependent on whether your local Taco Bell has it that day, plus you can customize it however you want.
Is the grilled cheese burrito healthy?
Honestly? Grilled cheese burrito is not health food - it's comfort food that happens to be delicious.
The Taco Bell version has around 710 calories with 38g fat and 1,410mg sodium. But when you make homemade grilled cheese burrito, you have control over making it somewhat healthier - use lean ground beef or turkey, add more rice and veggies, use reduced-fat cheese, go easy on the sour cream.
The grilled cheese burrito recipe itself isn't inherently unhealthy - it's protein, carbs, dairy, and can include vegetables. Just don't eat three of them in one sitting and you're fine.
What is the best meat for grilled cheese burritos?
Ground beef is classic for grilled cheese burrito because it holds up well with taco seasoning and doesn't dry out.
Use 80/20 ground beef for best flavor and moisture - too lean and it gets dry. Seasoned shredded chicken works great if you prefer white meat.
Ground turkey is a lighter option that still tastes good in grilled cheese burrito recipe. Carnitas or seasoned pork would be amazing.
Honestly for best grilled cheese burrito recipe, use whatever taco meat you like best - the crispy cheese exterior and proper technique matter more than which protein you choose.
More Recipes You'll Love
This grilled cheese burrito is perfect for easy weeknight dinners and feeding hungry crowds! When I'm making this cheesy comfort food and want something sweet for dessert, my Butter Pecan Cake delivers Southern perfection with browned butter and toasted pecans in tender moist layers.
For cozy weekend breakfast after a late night of burritos, my Pumpkin French Toast Recipe brings fall flavors with crispy edges and custardy centers in just 25 minutes.
And when you need make-ahead breakfast that feeds everyone, my Blueberry French Toast Casserole Recipe lets you prep everything the night before with sweet berries and cream cheese, then just bake while you drink coffee.
Grilled Cheese Burrito
Equipment
- 1 Large skillet or griddle For cooking beef and grilling burritos
- 1 Spatula For breaking up beef and flipping burritos
- 1 Pastry brush For brushing oil on burritos
- 1 cutting board For resting and cutting burritos
- 1 Sharp knife For cutting burritos in half
Ingredients
- 4 large flour tortillas
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup sour cream
- 2 tablespoons chipotle sauce or hot sauce
- 2 tablespoons vegetable oil or butter
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup refried beans
- ½ cup black beans
- Sliced jalapeños
- Diced tomatoes
- Shredded lettuce
- Extra sour cream
- Salsa
- Guacamole
- Hot sauce
- Lime wedges
Instructions
- Brown ground beef in large skillet over medium-high heat, breaking it up with spatula as it cooks until no pink remains, about 6-8 minutes. Drain excess grease if needed. Add taco seasoning and water according to package directions. Simmer until liquid reduces and beef is well-coated, about 3-4 minutes. Stir in cooked rice and mix until combined and heated through. Remove from heat and let cool slightly.
- Lay large flour tortilla flat on clean surface. Spread thin layer of sour cream down the center. Drizzle chipotle sauce over sour cream. Add generous handful of shredded cheddar and mozzarella cheese. Spoon beef and rice mixture on top of cheese. Don't overfill, use about ¾ cup total filling max. Add another layer of shredded cheese on top. Leave 2 inches clear on all sides for folding. Add any optional ingredients like beans or jalapeños now if using.
- Fold bottom edge up over filling. Fold in both sides tightly. Roll forward, tucking as you go to keep it tight. The tighter you roll, the less likely it falls apart. Place seam-side down on plate. If it won't stay closed, you overfilled it. Repeat with remaining tortillas and filling to make 4 burritos total.
- Heat large skillet or griddle over medium heat. Brush one side of folded burrito with oil or melted butter. Sprinkle generous amount of shredded cheese mix on hot skillet. Place burrito oil-side down directly on the cheese. Press gently with spatula. Cook 2-3 minutes until cheese creates golden crispy crust. Brush top of burrito with more oil. Sprinkle more cheese on skillet next to burrito. Carefully flip burrito onto the fresh cheese. Press and cook another 2-3 minutes until both sides have crispy, golden brown cheese crust. Transfer to cutting board and let rest 1-2 minutes before cutting in half.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Grilled Cheese Burritos:
Leave a Reply