Description
This Grilled Cheese Burrito recipe combines the comforting melt of cheese with flavorful taco meat, zesty Mexican rice, and spicy chipotle mayo, all wrapped in warm tortillas and grilled to golden perfection. It’s a hearty and delicious meal perfect for any time of day.
Ingredients
Scale
Mexican Rice
- 1 cup long grain white rice
- 1 tablespoon avocado oil
- 1½ cups chicken broth (low or no sodium)
- 4 ounces tomato sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon
- ¼ teaspoon salt
Taco Meat
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
Chipotle Mayo
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice (approx 1 small lime)
- 1 teaspoon honey
- 2 chipotle chiles in adobo sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
Grilled Cheese Burritos
- 8 large tortillas (burrito size)
- 2 cups Mexican Rice (cooked, from ingredients above)
- 1 pound taco meat (prepared, from ingredients above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (prepared, from ingredients above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Prepare the Mexican Rice: Rinse the long grain white rice under cold water until the water runs clear. Heat avocado oil in a saucepan over medium heat, then add the rinsed rice and toast it lightly until slightly golden. Add chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and salt. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Fluff with a fork and set aside.
- Cook the Taco Meat: In a skillet over medium heat, add the ground beef and cook until browned and fully cooked, breaking it up with a spatula. Drain excess grease if necessary. Add chili powder, cumin, salt, garlic powder, onion powder, and dried oregano, stirring thoroughly to combine. Cook for a further 3-5 minutes to let spices meld with the meat. Remove from heat and set aside.
- Make the Chipotle Mayo: In a blender or food processor, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo sauce, garlic powder, smoked paprika, and salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. Refrigerate until ready to use.
- Assemble the Burritos: Warm the large tortillas slightly to make them pliable. Lay each tortilla flat and evenly spread a portion of the cooked Mexican rice in the center. Top with cooked taco meat, tortilla strips, nacho cheese sauce, shredded Mexican cheese blend, a dollop of sour cream, and chipotle mayo.
- Grill the Burritos: Fold the tortillas by folding in the sides, then rolling tightly from one end to form burritos. Preheat a skillet or grill pan over medium heat. Place burritos seam side down and grill for 2-3 minutes until golden brown and crisp. Flip and grill the other side similarly until cheese is melted and the burrito is heated through.
- Serve: Remove from heat and let the burritos rest for a minute before slicing or serving whole. Serve with extra sour cream and chipotle mayo on the side if desired.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a spicier kick, add extra chipotle chiles or sprinkle cayenne pepper into the taco meat.
- To keep burritos warm before grilling, wrap them in foil and place them in a low oven.
- These burritos can be made in advance and reheated in a skillet or oven for convenience.
- Use gluten-free tortillas to adapt this recipe for gluten-sensitive diets.
Keywords: grilled cheese burrito, Mexican rice recipe, taco meat, chipotle mayo, comfort food, cheesy burrito, Mexican cuisine