Description
A delicious and hearty Grilled Cheese Burrito packed with flavorful Mexican rice, seasoned ground beef taco meat, crispy tortilla strips, melty nacho cheese sauce, chipotle mayo, and Mexican cheese blend, all wrapped in a large burrito tortilla and grilled to perfection.
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 Assembly
- 8 large tortillas (burrito size)
- 2 cups Mexican rice (cooked)
- 1 pound taco meat
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (prepared from recipe above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Prepare Mexican Rice: In a saucepan, heat avocado oil over medium heat and add the rice, toasting it lightly. Then add the chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and salt. Bring to a boil, reduce heat, cover, and simmer until the rice is cooked and liquid absorbed, about 15-20 minutes. Fluff with a fork and set aside.
- Cook Taco Meat: In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat. Stir in chili powder, cumin, salt, garlic powder, onion powder, and oregano. Cook for a few more minutes until well combined and heated through. Remove from heat.
- Make Chipotle Mayo: In a bowl, combine mayonnaise, sour cream, lime juice, honey, chopped chipotle chiles in adobo sauce, garlic powder, smoked paprika, and salt. Mix well until smooth. Refrigerate until ready to use.
- Assemble Burritos: Lay out a large tortilla. Spread about ¼ cup of Mexican rice in the center, followed by a generous scoop of taco meat. Sprinkle with tortilla strips and shredded Mexican cheese blend. Add a drizzle of warm nacho cheese sauce, sour cream, and chipotle mayo according to taste.
- Wrap the Burrito: Fold the sides of the tortilla over the filling and then roll tightly from one end to the other to form a burrito. Repeat with remaining tortillas and fillings.
- Grill Burritos: Preheat a skillet or griddle over medium heat. Place burritos seam side down and press gently. Cook for 2-3 minutes until the bottom is golden and crispy, then carefully flip and grill the other side for another 2-3 minutes until toasted and cheese inside has melted.
- Serve: Remove from heat and serve immediately with extra chipotle mayo and sour cream if desired.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- For a spicier kick, add more chipotle chiles or a dash of hot sauce in the chipotle mayo.
- Use fresh homemade tortillas or store-bought burrito size tortillas for best results.
- Make sure the nacho cheese sauce is warmed slightly to help it melt inside the burrito.
- Grilling the burrito seam side down first helps prevent it from opening while cooking.
Keywords: grilled cheese burrito, Mexican rice, taco meat, chipotle mayo, nacho cheese, Mexican cheese blend, burrito recipe, easy dinner