Serving Suggestions
I like serving this burrito with a side of chips and guacamole, especially when I want a full fast-food-style experience at home. The creamy guac adds a refreshing contrast to the warm, cheesy burrito, and it feels like the perfect pairing.
When I’m feeding a crowd, I cut the burritos in halves or thirds and arrange them on a platter. They look impressive with their cheesy crust, and everyone always comments on the melty filling peeking out. It’s a fun way to make them feel more like party food or appetizers.
If you love heat, try adding sliced jalapeños or a drizzle of hot sauce on the side. I sometimes set out small bowls of different sauces—salsa verde, chipotle mayo, or classic Taco Bell hot sauce—so everyone can customize their kick level. It makes the meal interactive and fun.
And on busy nights, I pair this burrito with a simple salad to lighten things up a bit. A crisp, cool salad with a tangy dressing balances the richness so well that I almost feel like I’ve created a full restaurant-style meal right at home.
Variations & Customizations
One version I’ve tried that turned out incredible was swapping the ground beef for shredded chicken. I season it the same way and sometimes add a little salsa while cooking to keep it moist. The burrito still grills beautifully, and the flavor is fantastic.
Another twist I love is using seasoned black beans instead of meat, especially when cooking for vegetarian friends. I mash some of the beans slightly to give the filling body, and the result is surprisingly satisfying. The combination of nacho cheese and chipotle sauce ties it all together.
If you’re craving extra spice, try mixing diced jalapeños or chipotle peppers directly into the beef. I did this once during a football game gathering, and the spicy version disappeared before anything else. It’s a great way to amp up the heat without overwhelming the flavor.
For a breakfast take, I’ve replaced the rice with scrambled eggs and added crispy hash browns inside. It may sound unconventional, but the grilled cheese exterior makes it feel indulgent and brilliant—like the breakfast burrito of my dreams.
How to Store, Freeze & Reheat
When storing leftovers, I wrap each burrito tightly in foil and keep them in the fridge for up to three days. They reheat beautifully, but I’ve learned not to store them with the grilled cheese exterior already crisped—it softens by the next day. Instead, I grill the cheese fresh when reheating.
To freeze them, I assemble the burritos but skip the outer grilled cheese layer. I wrap them tightly in plastic wrap, then foil, and freeze for up to two months. This keeps the tortillas from cracking and preserves the flavors well. It’s a lifesaver on busy weeks when I want a quick, delicious meal.
Reheating frozen burritos works best in the oven. I unwrap them, place them on a baking sheet, and warm them at 350°F until heated through. Once they’re hot, that’s when I add cheese to the skillet and grill the exterior. It tastes surprisingly close to fresh-made.
One thing that doesn’t work well, though, is microwaving the burritos with the cheese exterior already grilled. The cheese gets rubbery and loses that beautiful golden crust. I’ve tried it more than once, and trust me—skip that shortcut.
Nutrition Information
This burrito is definitely indulgent, but it’s the kind of indulgence that feels worth it every time. The beef provides a good dose of protein, and the rice helps make it hearty and filling. Even though it’s a copycat recipe, I love that I control the quality of each ingredient.
The cheese and sauces do add richness, so I usually enjoy this recipe when I’m craving something comforting rather than light. That said, making it at home allows me to adjust portions—I can reduce the cheese or use light sour cream if I’m aiming for a slightly lighter version.
If you’re mindful of sodium, just be aware that taco seasoning and pre-made sauces can add a good amount. I’ve made lower-sodium versions by using homemade seasoning and reducing the nacho cheese slightly. The flavor still holds up beautifully.
I don’t make this recipe for health benefits; I make it because it tastes incredible and brings pure joy to the table. And honestly, food that brings that kind of joy has its own place in a balanced lifestyle.
FAQ Section
Can I make this burrito without the grilled cheese exterior?
Yes, and I’ve done it on nights when I’m short on time. It still tastes amazing, though the cheesy crust truly makes it special. Without it, the burrito is simpler but still full of flavor.
Can I use ground turkey instead of beef?
Absolutely. I’ve made it with turkey many times. Just season it well and maybe add a splash of oil since turkey is leaner. The final burrito still comes out delicious and satisfying.
What if I can’t find tortilla strips?
I’ve crushed up crunchy tortilla chips in a pinch, and they work surprisingly well. They give the same texture and little bursts of crunch that make this burrito so fun to eat.
Can I add vegetables?
Yes! I’ve added sautéed peppers, onions, and even corn before. They blend nicely with the beef and cheese, and it’s a great way to bulk up the burrito while adding more flavor.
Can I double the recipe?
You can, and I often do for gatherings. Just prep all your elements first so assembly goes smoothly. The grilling step takes a bit more time, but the results are absolutely worth it.
Conclusion
This Taco Bell Copycat Grilled Cheese Burrito has become one of my favorite homemade comfort meals, and every time I make it, I’m amazed by how close it comes to the original—only better. It’s fun to assemble, ridiculously flavorful, and always a huge hit in my house. I hope it becomes one of those go-to recipes you turn to whenever you need something bold, cheesy, and undeniably satisfying.