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Grilled Cheese Burritos Recipe

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4.1 from 39 reviews

These Grilled Cheese Burritos combine flavorful homemade Mexican rice, seasoned ground beef taco meat, and a creamy chipotle mayo all wrapped in large tortillas and grilled with melted Mexican cheese for a crispy, gooey finish. Perfect for a satisfying and delicious meal that brings together vibrant Mexican flavors and comforting grilled cheese goodness.

Ingredients

Mexican Rice

  • 1 cup long grain white rice
  • 1 tablespoon avocado oil
  • 1½ cups chicken broth (low or no sodium)
  • 4 ounces tomato sauce
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon chicken bouillon
  • ¼ teaspoon salt

Ground Beef Taco Meat

  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano

Chipotle Mayo

  • ¾ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons lime juice (approx 1 small lime)
  • 1 teaspoon honey
  • 2 chipotle chiles in adobo sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt

Assembly & Garnish

  • 8 large tortillas (burrito size)
  • 2 cups cooked Mexican rice
  • 1 pound taco meat (prepared as above)
  • 1 cup tortilla strips
  • ¾ cup nacho cheese sauce (warmed)
  • ½ cup sour cream
  • ½ cup chipotle mayo (prepared above)
  • 1 cup Mexican cheese blend (shredded)

Instructions

  1. Prepare the Mexican Rice: Heat avocado oil in a skillet over medium heat. Add the rice and cook until it looks bright white. Pour in chicken broth, tomato sauce, and seasonings (onion powder, garlic powder, chicken bouillon, salt). Stir and bring to a simmer. Reduce heat to low, cover with lid, and let cook for 25 minutes. After 25 minutes, remove from heat, keep lid on for an additional 10 minutes. Finally, fluff the rice with a fork and stir in extra tomato sauce if desired.
  2. Cook the Ground Beef Taco Meat: In a medium skillet over medium heat, cook ground beef, breaking it up as it browns and ensuring no pink remains. Drain excess grease. Add chili powder, ground cumin, salt, garlic powder, onion powder, and dried oregano. Stir to combine and cook for an additional 2-3 minutes until well incorporated and fragrant.
  3. Make the Chipotle Mayo: In a small blender or food processor, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles, garlic powder, smoked paprika, and salt. Blend until smooth and creamy. Set aside.
  4. Assemble the Burritos: Lay out tortillas and layer with a portion of cooked Mexican rice, taco meat, tortilla strips, warmed nacho cheese sauce, a dollop of sour cream, and a drizzle of chipotle mayo. Roll each burrito tightly, folding in edges and securing seam-side down. Repeat with remaining ingredients.
  5. Grill the Burritos: Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese directly on the skillet and let it melt. Place a burrito seam-side down onto the melted cheese and cook for about 2 minutes. Sprinkle more shredded cheese on the skillet next to the burrito. Using a spatula, flip the burrito onto the new melted cheese. Cook for another 2 minutes until the cheese on both sides is golden and toasted.
  6. Serve: Remove burritos from skillet and repeat the grilling process with remaining burritos. Serve warm with additional chipotle mayo on the side for dipping.

Notes

  • You can prepare the Mexican rice in advance to save time.
  • Adjust the number of chipotle chiles in the mayo based on your preferred spice level.
  • Use low-sodium chicken broth to control the saltiness of the dish.
  • Tortilla strips add a pleasant crunch, but can be omitted if desired.
  • For a vegetarian version, substitute ground beef with cooked black beans or plant-based meat alternatives.

Find it online: https://justsosavory.com/grilled-cheese-burritos-recipe/