This Taco Bell Copycat Grilled Cheese Burrito is loaded with seasoned beef, creamy nacho cheese, seasoned rice, crunchy tortilla strips, and a cool, tangy sour cream sauce. The whole burrito is wrapped in a large flour tortilla, then grilled with melted cheese on the outside for that signature crispy, cheesy finish.
Ingredients
For the Seasoned Beef
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
For the Creamy Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Pinch of salt
For the Burritos
- 4 large flour tortillas
- 1 cup cooked seasoned Mexican rice
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 cup crispy tortilla strips
- 1/2 cup shredded lettuce, optional
- 1/2 cup diced tomatoes, optional
- 1 tablespoon butter or oil, for grilling
Instructions
1. Cook the Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
Drain any excess grease.
Add the chili powder, paprika, cumin, garlic powder, onion powder, salt, black pepper, and water. Stir well and simmer for 2–3 minutes until the beef is flavorful and slightly saucy.
2. Make the Creamy Sauce
In a small bowl, combine the sour cream, mayonnaise, hot sauce, garlic powder, paprika, and salt. Stir until smooth and refrigerate until ready to assemble.
3. Warm the Tortillas
Warm the flour tortillas briefly in the microwave or in a dry skillet until soft and flexible. This makes them much easier to fold without tearing.
4. Assemble the Burritos
Place a tortilla on a clean work surface.
Spread a layer of nacho cheese in the center. Add seasoned beef, Mexican rice, crispy tortilla strips, and a drizzle of the creamy sauce.
Add a little shredded lettuce or diced tomato if desired.
Top with some shredded cheddar and Monterey Jack cheese.
5. Fold the Burritos
Fold the sides of the tortilla toward the center, then fold the bottom upward and roll tightly into a burrito.
Repeat with the remaining tortillas and filling.
6. Grill the Burritos
Heat a large skillet over medium heat and lightly grease it with butter or oil.
Place each burrito seam-side down and cook for 2–3 minutes, until golden and crisp.
Turn and cook the other side until browned.
For the signature grilled-cheese finish, sprinkle a small handful of shredded cheddar and Monterey Jack directly into the skillet. Place the burrito on top of the cheese and cook until the cheese melts and becomes crispy around the outside.
Carefully lift the burrito and repeat on the other side if desired.
7. Serve
Let the burritos rest for a minute or two, then slice in half and serve warm with extra nacho cheese, sour cream, or your favorite hot sauce.
Tips for the Best Grilled Cheese Burritos
- Don’t overfill the tortillas, or they will be difficult to roll.
- Keep the rice and beef warm while assembling.
- Use freshly grated cheese for the crispiest grilled-cheese crust.
- Grill over medium heat so the outside becomes golden without burning.
- For extra heat, add jalapeños or a few dashes of your favorite hot sauce.
Storage
Wrap leftover burritos tightly and refrigerate for up to 3 days. Reheat them in a skillet or air fryer to restore the crispy exterior.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 burritos