Grilled Cheese Burrito with Seasoned Beef

This grilled cheese burrito is everything I want in a comfort meal: cheesy, crispy, beefy, and bursting with bold flavors. With layers of seasoned ground beef, fried rice, nacho cheese, and crunchy chips all wrapped in a golden cheese-crusted tortilla, it’s a handheld feast that satisfies every craving.

Why You’ll Love This Recipe

I love this burrito because it takes the best parts of two comfort foods—grilled cheese and burritos—and blends them into one incredible dish. The outside gets a crispy, golden cheese crust while the inside stays juicy and loaded with texture. It’s quick enough for a weeknight dinner but indulgent enough to impress at a weekend gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef (85% lean)

• 2 tbsp olive oil

• 1 medium onion, diced

• 1 packet taco seasoning (or homemade)

• 1 cup cooked fried rice (or plain cooked rice)

• 1/2 cup nacho cheese sauce

• 1/2 cup crushed crunchy tortilla chips

• 4 large flour tortillas

• 1 cup shredded cheddar cheese

• Optional: sour cream, salsa, or guacamole for serving

Directions

1. In a skillet over medium heat, I heat the olive oil and sauté the diced onion until soft.

2. I add the ground beef and cook until browned, breaking it apart as it cooks.

3. I stir in the taco seasoning and a splash of water, letting it simmer until the flavors meld.

4. While the beef finishes cooking, I warm the fried rice and nacho cheese in separate pans or the microwave.

5. To assemble, I lay a tortilla flat and add a layer of rice, followed by seasoned beef, nacho cheese, and a sprinkle of crushed chips.

6. I fold the burrito tightly, then sprinkle shredded cheese in a hot skillet and place the burrito seam-side down over the cheese.

7. Once the bottom cheese layer crisps up, I flip to grill the other side briefly.

8. I remove and let it rest for a minute before slicing and serving.

Servings and timing

This recipe makes about 4 large burritos. From start to finish, it takes approximately 30–35 minutes:

• Prep time: 10 minutes

• Cook time: 20–25 minutes

Variations

• Protein Swap: I sometimes use ground turkey, shredded chicken, or even black beans for a vegetarian twist.

• Cheese Options: Pepper jack or a blend of Mexican cheeses adds an extra kick.

• Spicy Kick: I toss in some jalapeños or hot sauce to bring the heat up.

• Low-Carb Version: I skip the rice and chips and use low-carb tortillas.

• Veggie Add-In: I add sautéed bell peppers or corn for more color and crunch.

storage/reheating

To store leftovers, I wrap the burritos tightly in foil and keep them in the fridge for up to 3 days. For reheating, I prefer using a skillet over medium heat to bring back the crispy texture. The microwave works too, but it softens the exterior. If freezing, I skip the cheese crust until reheating to keep it fresh.

FAQs

What kind of cheese works best for the crispy exterior?

I like using cheddar for its melt and crisp factor, but any good melting cheese like Colby or Monterey Jack works great.

Can I make this ahead of time?

Yes, I often prep the filling in advance and assemble and grill the burritos just before eating.

Is there a way to make this less greasy?

Using leaner beef and draining any excess fat after browning helps cut down the grease. I also go light on the oil in the skillet.

Can I skip the rice?

Definitely. I’ve made it without rice for a lighter bite, and it still tastes amazing.

What’s a good dipping sauce?

I love pairing this with sour cream, salsa, or a spicy chipotle mayo for an extra flavor boost.

Conclusion

This grilled cheese burrito with seasoned beef is my go-to when I want something hearty, flavorful, and just a little over-the-top. It’s fun to make, incredibly satisfying, and endlessly customizable. Whether I’m serving it for a cozy night in or a casual get-together, it never disappoints.