Cheesy Grilled Cheese Burrito (Printer-Friendly)
Melty cheeses, seasoned beef, and a golden tortilla unite for a comforting Tex-Mex inspired handheld meal.
# What You’ll Need to Cook:
→ Main Components
01 -
400 g freshly ground beef (80/20 blend recommended)
02 -
2 tablespoons taco seasoning
03 -
0.5 teaspoon garlic powder
04 -
0.5 teaspoon onion powder
05 -
120 g shredded cheddar cheese
06 -
120 g shredded Monterey Jack cheese
07 -
4 large flour tortillas (25 cm diameter, sturdy type)
08 -
250 g cooked Mexican rice
09 -
100 g sour cream (full-fat preferred)
10 -
30 g unsalted butter (softened, for grilling)
→ Optional Additions
11 -
120 g black beans or refried beans (warmed, well drained)
12 -
40 g crushed tortilla chips
13 -
Sliced jalapeños, to taste
14 -
Hot sauce, as desired
# Steps to Prepare:
01 -
Heat a non-stick skillet over medium heat. Add ground beef and cook, stirring gently, until mostly browned. Sprinkle in taco seasoning, garlic powder, and onion powder. Add a splash (about 30 ml) of water. Simmer, stirring occasionally, until beef is fully cooked and spices are fragrant, about 6 minutes. Drain excess fat.
02 -
Gently warm the cooked rice and beans (if using) in the microwave or stovetop until just heated through. Ensure beans are thick and not runny.
03 -
Lay each tortilla on a flat surface. Spread 25 g sour cream down the centre of each. Spoon 60 g rice in a strip over the sour cream, followed by a quarter of the seasoned beef. Top each with 60 g shredded cheese mixture. Add beans, crushed tortilla chips, jalapeños, and hot sauce if desired.
04 -
Fold the sides of the tortilla towards the centre, then roll from the bottom up, tucking gently as you go to form a tight cylinder. Place seam side down.
05 -
Lightly spread the outside of each burrito with a thin layer of softened butter on one side only.
06 -
Heat a dry non-stick skillet over medium. Sprinkle 30 g shredded cheese in a rectangle in the centre of the pan. Place a burrito, seam side down, on top of the cheese. Cook 2–3 minutes until cheese is crisp and deeply golden.
07 -
Carefully flip the burrito. For extra cheese crust, add more cheese to the pan before turning. Grill the second side until both surfaces are crisp, golden, and cheese has formed a crust. Remove from pan and repeat for remaining burritos.
08 -
Allow grilled burritos to rest 1–2 minutes before slicing to set fillings. Cut in half if desired and serve immediately with salsa, guacamole, or pico de gallo.
# Extra Cooking Tips:
01 -
For the crispest outer layer, allow cheese to bubble and set fully before flipping. Prep all fillings in advance to prevent soggy tortillas.
02 -
Resting before slicing locks in the cheese and juices for maximum flavour and structure.
03 -
Reheat leftovers in a skillet or toaster oven to revive the cheese crust; avoid microwaving to preserve texture.