Description
This homemade Grilled Cheese Burritos recipe combines a crispy, golden grilled cheese tortilla exterior with flavorful fillings of savory taco meat, Mexican rice, tortilla strips, and creamy sauces like nacho cheese, sour cream, and chipotle mayo. Perfect for a satisfying meal that skips the fast food lines and offers customizable deliciousness.
Ingredients
Mexican Rice
- 1 cup long grain white rice
- 1 tablespoon avocado oil
- 1½ cups low or no sodium chicken broth
- 4 ounces tomato sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon
- ¼ teaspoon salt
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
Grilled Cheese Burritos Assembly
- 8 large burrito-size tortillas
- 2 cups cooked Mexican rice (from above)
- 1 pound taco meat (from above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce, warmed
- ½ cup sour cream
- ½ cup chipotle mayo (prepared as above)
- 1 cup Mexican cheese blend, shredded
Instructions
- Prepare Mexican Rice: Heat avocado oil in a skillet over medium heat. Add the rice and cook until the grains become bright white. Stir in chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and salt. Bring to a simmer, then reduce heat to low, cover with a lid, and let cook for 25 minutes. Remove from heat and keep covered for an additional 10 minutes to finish steaming. Fluff the rice with a fork and stir in extra tomato sauce for flavor.
- Cook Taco Meat: In a medium skillet over medium heat, cook the ground beef, breaking it apart as it browns. Once no longer pink, drain excess grease. Add chili powder, cumin, salt, garlic powder, onion powder, and dried oregano to the beef and mix thoroughly to combine the seasoning evenly.
- Make Chipotle Mayo: In a small blender or food processor, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo sauce, garlic powder, smoked paprika, and salt. Blend until the sauce is smooth and creamy. Set aside.
- Assemble Burritos: Lay out each tortilla and layer with cooked Mexican rice, seasoned taco meat, tortilla strips, warm nacho cheese sauce, sour cream, and chipotle mayo. Roll each tortilla tightly, folding the ends in to form burritos, placing them seam-side down on a tray and continuing until all are assembled.
- Grill Burritos: Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese onto the skillet and allow it to melt. Place one burrito seam-side down onto the melted cheese and cook for about 2 minutes until golden. Then sprinkle another handful of cheese next to the burrito, and carefully flip the burrito onto this new melted cheese. Cook an additional 2 minutes to achieve a toasted, crispy coating on both sides. Remove the grilled burrito and repeat with remaining burritos.
- Serve: Serve the grilled cheese burritos warm, with extra chipotle mayo on the side for dipping, for a delicious and hearty meal.
Notes
- You can prepare the Mexican rice ahead of time and refrigerate it until ready to use.
- If you prefer a milder chipotle mayo, reduce the number of chipotle chiles or remove the seeds before blending.
- Using a non-stick skillet or griddle ensures the cheese crisps up without sticking.
- Customize the fillings by adding beans, guacamole, or your favorite veggies.
- For a vegetarian version, substitute the ground beef with plant-based crumbles or sautéed mushrooms seasoned similarly.
