The first time I made this Taco Bell Copycat Grilled Cheese Burrito in my own kitchen, the smell alone told me I was recreating something dangerously delicious. As the seasoned beef sizzled and the cheese sauce warmed into a silky blanket of gooey goodness, my whole kitchen smelled like my favorite fast-food guilty pleasure—but somehow even better. I couldn’t help feeling excited, like I was discovering a secret I’d get to enjoy anytime I wanted without leaving home.
Why You’ll Love This Recipe
You’ll love this recipe because you get all the bold, cheesy, melty satisfaction of Taco Bell’s Grilled Cheese Burrito, but with fresher ingredients, bigger portions, and total control over every flavorful layer—and I say that as someone who has tested this one over and over to get it just right.
Ingredients
- 1 lb ground beef
- 1 oz taco seasoning
- 15 oz can nacho cheese sauce
- 4 burrito-size flour tortillas
- 2 cups Mexican or Spanish rice
- 4 tbsp Taco Bell Creamy Chipotle Sauce
- 4 tbsp sour cream
- 1 cup tortilla strips
- 2 cups Mexican blend cheese
I’ve swapped ingredients in many test batches, and while the recipe is flexible, a few items truly make the magic happen. Don’t replace the flour tortillas with smaller ones—they simply won’t hold everything. The nacho cheese sauce gives that unmistakable fast-food creaminess, but you can use homemade queso if you prefer. And if you can’t find Taco Bell’s chipotle sauce, any creamy chipotle-style sauce works; just avoid ones that are too thick or too spicy.
Equipment Needed
- Large skillet
- Medium saucepan
- Mixing spoon or spatula
- Baking sheet
- Nonstick cooking spray
I’ve tried making this burrito with minimal equipment, but having a good skillet makes a huge difference—the beef browns more evenly, and you get better texture. A saucepan is perfect for rice and melting cheese sauce. A baking sheet comes in handy for keeping the finished burritos warm, and nonstick spray is essential when grilling the cheese on the outside. If you don’t own a baking sheet, even a large plate in a warm oven works in a pinch.
Step-by-Step Instructions
When I start this recipe, the first thing I do is cook the rice so it has time to fluff up while I prepare everything else. I usually make Mexican rice because the seasonings pair beautifully with the taco beef, but Spanish rice works just as well. While it cooks, I heat my skillet and brown the ground beef, stirring occasionally until the kitchen fills with that savory aroma that lets me know it’s almost ready.
Once the beef is browned, I drain any excess fat and sprinkle in the taco seasoning along with just a splash of water. This helps the spices bloom and cling to every bit of meat. I’ve rushed this step before, and the flavor just doesn’t hit the same. Letting it simmer for a couple of minutes deepens the seasoning and really brings the burrito together. Meanwhile, I warm the nacho cheese sauce in a saucepan until it’s silky and pourable.
As soon as everything is ready, I lay out a big flour tortilla and start assembling. First, I spread a generous spoonful of nacho cheese down the center—it’s the foundation of the classic taste. Then I layer on the cooked rice, the seasoned beef, a drizzle of chipotle sauce, a dollop of sour cream, and a sprinkle of tortilla strips for that signature crunch. I roll it carefully, tucking in the sides so nothing spills out. The burrito should feel hefty in your hands at this point; that’s how I know I did it right.(See the next page below to continue…)