Grilled Cheese Burritos are the ultimate comfort food mashup, blending the oozy, melty goodness of grilled cheese sandwiches with the hearty satisfaction of a loaded burrito. Each bite delivers seasoned beef, fluffy rice, beans, sour cream, and plenty of melted cheese—all wrapped up, rolled tight, and finished with a crispy, golden cheese crust.
These burritos are fast to assemble, fun to eat, and destined to become a weeknight or weekend family favorite. Their crunchy exterior and gooey center guarantee big smiles and empty plates every time.
Why You’ll Love It
This recipe combines two comfort classics, ensuring every bite is filled with rich, satisfying flavor. They’re endlessly customizable, letting you tailor fillings to your craving—add beans for extra heartiness, spice it up with jalapeños, or swap in your favorite protein.
Grilling the burritos with extra cheese on the outside creates an irresistible crust, making them stand out from any drive-through option. Quick enough for a busy weeknight but impressive enough for friends, these burritos are guaranteed to become a regular request.
Key Ingredients
The magic starts with large flour tortillas, which are soft, flexible, and perfect for wrapping. Lean ground beef forms the savory base, seasoned with classic taco spices. Cheddar and Monterey Jack cheeses guarantee amazing melt and that signature cheese crust.
Filled out with cooked rice and refried or black beans, each burrito is robust and deeply comforting. Finished with sour cream, salsa, and your choice of toppings, the blend of textures and flavors is craveworthy from the first bite to the last.
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning (about 1 oz)
- 1/2 cup water
- 1 cup cooked white or brown rice
- 1 cup refried beans or black beans
- 2 cups shredded cheddar or Mexican blend cheese
- 1 cup shredded Monterey Jack cheese (for crust)
- 1/2 cup sour cream
- 1/2 cup salsa
- 6 large flour tortillas
- 2 tablespoons butter or oil
- 1/2 cup shredded lettuce (optional)
- 1/2 cup diced tomatoes (optional)
- Sliced jalapeños, chopped onions, or avocado (optional)
Instructions
Start by browning the ground beef in a large skillet over medium heat, breaking it up with a spatula until it’s fully cooked. Drain excess fat, then sprinkle with taco seasoning and add water.
Stir well and simmer for about five minutes, allowing flavors to intensify and sauce to thicken slightly. Meanwhile, prep all fillings: cook your rice, warm the beans, and lay out toppings for rapid assembly.
Warm tortillas briefly in the microwave or in a dry skillet to make them more pliable and easier to roll without tearing. For each burrito, start by spreading a thin layer of refried or black beans down the center of the tortilla.
Top with a scoop of cooked rice, a generous spoonful of seasoned beef, and a mound of shredded cheddar or Mexican blend cheese. Add sour cream, salsa, lettuce, tomatoes, and any other desired toppings.
To roll, fold in the sides of the tortilla, then roll up tightly from the bottom into a secure, sealed package. Repeat with remaining fillings and tortillas.
For the grilled cheese finish, heat a large skillet or griddle over medium heat. Brush with butter or oil. Sprinkle a handful of Monterey Jack cheese on the skillet in a rectangle roughly the size of a burrito. Place a rolled burrito seam-side down atop the melting cheese.
Grill for 1–2 minutes until a golden, cheesy crust forms, then gently lift and repeat for the other side. Work in batches as needed.
Slice burritos in half and serve hot, with extra salsa, sour cream, or guacamole for dipping. The crispy, cheesy exterior and melty, hearty filling ensure these will be loved by kids and grown-ups alike.
Tips & Tricks
Don’t overfill burritos to keep them tightly sealed and easy to grill. Use leftover cooked rice and pre-cooked beans to speed things up. For an extra-melty center, add more cheese to the filling before rolling.
To keep grilled cheese crisp, serve immediately or re-grill before serving. Cover the skillet with a lid briefly after flipping for thorough cheese melting.
Substitutions
Swap ground beef for turkey, chicken, or plant-based crumbles for a lighter or vegetarian alternative. Try pepper jack or mozzarella in place of cheddar for a different cheese profile. Add sautéed peppers and onions for extra veggie content. For gluten-free, use sturdy GF wraps and confirm all filling ingredients suit your needs.
Serving Suggestions
Serve with a side of tortilla chips, pico de gallo, or a simple salad for a full meal. Garnish with chopped cilantro, sliced green onions, or a squeeze of lime. For breakfast, fill with scrambled eggs and breakfast sausage. These make great leftovers; reheat in a skillet so the crust stays crisp.
Make-Ahead & Storage
Wrap and refrigerate ungrilled burritos for up to a day ahead—just grill to crispy perfection before serving. Store cooked burritos in an airtight container in the fridge for up to three days, and reheat in a skillet or toaster oven to maintain crunch. For freezing, roll burritos but grill after thawing for best results.
Nutrition Note
Lean ground beef and added beans boost protein, while moderating cheese and sour cream can lighten things up. Opt for whole wheat tortillas for added fiber. You control what’s inside—sneak in more veggies for a balanced approach. Each burrito is filling and can be cut in halves or thirds for portion control.
Variations
Try a southwestern version with corn and black beans, or add chipotle peppers for heat. Make a Philly cheesesteak-style burrito with steak, peppers, onions, and provolone. Go meatless with seasoned beans, sautéed veggies, and loads of cheese. Drizzle with chipotle mayo or ranch for an extra flavor punch.
Final Thoughts
Grilled Cheese Burritos bring fun, creativity, and indulgence to any meal, merging two kitchen favorites in every bite. Crispy-cheesy outside, luxuriously melty inside—these are sure to become a permanent member of your dinner lineup. Share with family, friends, or simply treat yourself!
