Taco Bell Grilled Cheese Burrito

5 from 3 votes

Taco Bell Grilled Cheese Burrito

This copycat Taco Bell grilled cheese burrito is stuffed with seasoned beef, Spanish rice, chipotle sour cream, and crunchy red tortilla strips — then grilled in a crispy melted cheddar jack cheese shell. Ready in 35 minutes and better than the drive-thru.

Prep Time15

Cook Time20

Total Time35

Course: Dinner

Cuisine: American

Keyword: Taco Bell Grilled Cheese Burrito

Servings:

Author: Linley Hanson

Ingredients

Seasoned Beef

1 lb. 85/15 ground beef
1 teaspoon granulated garlic
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper

Chipotle Sour Cream

1 cup sour cream
1 tablespoons chipotle hot sauce
¼ teaspoon cayenne pepper

Other Ingredients

1 cup cooked spanish rice I used one pouch of this already cooked spanish rice
3 cups shredded cheddar jack cheese separated
1 cup red tortilla strips I used these
2-3 tablespoons olive oil
4 extra large burrito tortillas I used these

Instructions

First, prepare the beef. Heat a large nonstick skillet over medium heat. Add the ground beef skillet and break the meat up. Sprinkle the granulated garlic, chili powder, salt, and pepper to the beef.
Let the beef cook in the spices until it is fully cooked, 5-7 minutes.
Remove the beef from the heat and set aside.
Prepare the chipotle sour cream. Add the sour cream, chipotle hot sauce, and cayenne pepper to a bowl and mix until well combined. Set aside.
Assemble a burrito. Add ¼ pound of beef to a large bowl. Add ¼ cup chipotle sour cream, ¼ cup rice, ½ cup cheese, and ¼ cup tortilla strips to the bowl. Fold the ingredients together until combined. Add the mixture to the middle of a tortilla. Then, fold in 2 sides and roll it into a burrito.
Cook the burrito. Heat the same large nonstick skillet over medium/high heat. Add 1-2 teaspoons of olive oil to the skillet. When the olive oil is fragrant add ¼ cup cheese in the shape of a line in the center of the nonstick skillet and place the burrito on top of the cheese.
Carefully place a heavy cast iron skillet on top of the burrito. Let the burrito cook with the cheese for 3-4 minutes or until the cheese melts and begins to brown.
Remove the cast iron skillet from the burrito and carefully flip the burrito. Cook the burrito for an additional 2-3 minutes or until browned on the opposite side. Remove the burrito from the skillet.
Repeat steps 5-7 until all 4 burritos are assembled and cooked.
Let the burrito rest for 1 minutes before serving.

Notes

Block-shred your cheese — pre-shredded cheese has anti-caking agents that prevent a crispy shell. Shred from a block for the best melt.
Mix the filling together — combining everything in a bowl before wrapping ensures every bite is loaded and mimics the Taco Bell version.
Use XL tortillas — these burritos have a lot of filling. Regular tortillas won't close.
Medium heat for the cheese shell — too high burns before it crisps; medium heat gives you that golden, crunchy exterior.
Air fryer reheating — 375°F for 6–8 minutes is the best way to re-crisp leftover burritos.

Nutrition