Easy Grilled Cheese Burrito
A delicious fusion of cheesy grilled cheese and hearty burrito, perfect for any meal.
Ingredients
Filling
- 1 pound Ground Beef Can substitute with turkey or plant-based
- 1 packet Taco Seasoning Make your own for healthier option
- 2 cups Cooked White Rice Substitute with brown rice or quinoa if desired
- 1 cup Sour Cream Try yogurt or dairy-free alternatives
- 1 cup Nacho Cheese Sauce Homemade or vegan cheese can be used
- 1 cup Shredded Cheddar Cheese Mix in mozzarella or Mexican blend for flavor
- 1 cup Shredded Mozzarella Cheese Can be omitted or replaced with lower-fat cheese
- 1 tablespoon Chipotle Sauce Adjust based on spice preference
Wrap
- 4 large Flour Tortillas Whole wheat or gluten-free are good alternatives
- 2 tablespoons Butter or Oil Olive oil or non-stick spray for healthier option
Instructions
Preparation
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add in the taco seasoning and cooked rice, mixing well. Cook until heated through.
- In a large bowl, combine the beef mixture with sour cream, nacho cheese sauce, cheddar cheese, mozzarella cheese, and chipotle sauce. Mix until evenly blended.
Assembly and Cooking
- Lay a tortilla flat and spoon some of the filling onto the center. Fold in the sides and roll it up tightly to enclose the filling.
- Heat a non-stick skillet over medium heat and add butter or oil. Place the burrito seam-side down in the skillet and cook until golden brown, about 2-3 minutes.
- Flip the burrito and cook the other side until golden and the cheese is melted.
- Repeat with the remaining tortillas and filling.
Notes
To store leftovers, let the burritos cool completely. Then wrap them in foil or plastic wrap and place them in an airtight container. They can be kept in the refrigerator for up to three days or frozen for up to a month. Enhance flavor by adding diced onions, bell peppers, or corn to the beef mixture. For added crunch, serve with tortilla chips on the side.