Best Grilled Cheese Burrito

Why You’ll Love This Recipe

I love how this recipe turns a regular burrito into something extra — the crispy cheese crust on the outside takes it to another level. The spicy mayo gives it a kick, the beef is savory and rich, and the combination of soft and crunchy fillings keeps every bite exciting. It’s perfect for dinner when I want something filling, fast, and satisfying without needing a ton of dishes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Ground Beef:
ground beef
olive oil
onion, diced
salt and black pepper
smoked paprika
dried oregano
tomato sauce

For Assembly:
large flour tortillas
spicy mayo
fried rice
nacho cheese sauce
sour cream
tortilla chips (or strips)

Directions

Step 1: Cook the Ground Beef
I heat olive oil in a large skillet over medium heat and sauté the diced onion until softened. Then I add the ground beef, breaking it up as it browns. Once fully cooked, I season it with salt, pepper, paprika, and oregano, letting the spices toast for a minute before pouring in the tomato sauce. I simmer it for about 5 minutes to let the flavors come together.

Step 2: Assemble the Burritos
I lay out each tortilla and spread about a tablespoon of spicy mayo down the center. Then I layer on a spoonful of fried rice, a drizzle of nacho cheese, a dollop of sour cream, and some crushed tortilla chips for crunch. I finish with a generous scoop of the seasoned beef.

Step 3: Roll and Grill
To roll, I fold in the sides and then roll from the bottom up, tucking everything in tightly. In a non-stick skillet or on a griddle, I sprinkle a bit of shredded Mexican cheese directly onto the hot surface. I place the burrito seam-side down on top of the cheese and grill it for 2–3 minutes per side until the outside is crispy and golden.

Step 4: Serve
I serve these burritos hot, with extra spicy mayo on the side for dipping.

Servings and timing

This recipe makes 4 large burritos.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I swap the beef for ground turkey or shredded chicken for a lighter version. I’ve also used leftover rice or Spanish rice instead of fried rice. If I want more heat, I mix hot sauce into the mayo or add sliced jalapeños. And when I want to go vegetarian, I use black beans and sautéed peppers in place of the meat — still just as delicious.

Storage/Reheating

If I have leftovers, I wrap each burrito in foil and keep them in the fridge for up to 3 days. To reheat, I unwrap them and warm them on a skillet over medium heat until heated through and crispy again. I avoid the microwave — it softens the cheese crust.

FAQs

Can I make these burritos ahead of time?

Yes, I assemble them ahead and keep them in the fridge un-grilled. When I’m ready to eat, I grill them fresh so the cheese stays crispy.

What kind of cheese works best for the crust?

I use a shredded Mexican cheese blend, but cheddar or Monterey Jack works great too. The key is using cheese that melts well and crisps up on the skillet.

Is there a substitute for fried rice?

Absolutely — I use plain cooked rice, Spanish rice, or even quinoa if I want a lighter version. Fried rice adds extra flavor, but it’s flexible.

How do I keep the burrito from falling apart?

I make sure not to overfill it, and I always roll it tightly. Grilling seam-side down first also helps it seal shut.

Can I freeze these burritos?

Yes, I wrap the un-grilled burritos tightly in plastic and foil and freeze them. I thaw overnight in the fridge and then grill as usual when ready to eat.

Conclusion

This Grilled Cheese Burrito is the kind of indulgent, flavor-packed dinner I look forward to all day. It’s loaded with satisfying textures and Tex-Mex flavor, and the crispy cheese crust takes it over the top. Whether I’m feeding a crowd or just treating myself to a big, bold meal, these burritos always hit the spot.

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