Grilled Cheese Burrito Copycat: My Cozy (Not-So-Perfect) Guide
Let Me Tell You About This Grilled Cheese Burrito
You ever chase after those fast food flavors at home? Well, friend, that’s exactly how I stumbled into this grilled cheese burrito copycat adventure. It started on one of those nights when I just couldn’t stomach another bland sandwich, but didn’t want to get in the car and do the drive-thru shuffle, you know? So there I was, staring at some random tortillas, half a block of cheddar, and leftover rice. Not gonna lie, the first try was, um, not the prettiest (and my dog got half)—but something about melted cheese and crispy tortilla makes me wanna keep trying. There’s a memory of my brother declaring, ‘This is the only time I’ll ever prefer your cooking to Taco Bell’s,’ and honestly, I’m not even mad.
Why You’ll Love This (And Maybe Yell At The Pan…)
I make this when leftovers are calling my name (or haunting me from the fridge). My family goes a little off the rails for these ‘cause it combines their two favorite things: gooey cheese and, well, more cheese. It’s also my go-to on Fridays when I’ve lost all motivation for fancy cooking—except, fair warning, sometimes the cheese glueing everything together makes flipping these burritos a small act of bravery. If you’re after something quick, fake-takeout, and impossible to mess up—wait, that’s a lie, I have messed it up, but it’s tasty either way—this is your jam.
What You’ll Need (Trust Me, Any Cheese Will Do)
- Large flour tortillas (the 10-inch ones work best, but I sometimes use smaller if that’s all I’ve got)
- 2 cups shredded cheddar cheese (or Colby Jack, or honestly whatever melty cheese block you’ve got in the fridge)
- 1 cup cooked rice (leftover takeout rice is totally fine, though my grandmother insisted on only homemade basmati; guess what, she’s never seen this recipe!)
- 1 cup cooked and seasoned ground beef (I’ve also used rotisserie chicken—it’s fine, promise)
- 1/2 cup refried beans (or black beans if you’re out, just mash ‘em up a bit)
- 1/4 cup sour cream (or plain Greek yogurt, which sometimes I use when I forget I’m out)
- Hot sauce (Tapatío, Cholula…or nothing, if you’re allergic to fun)
- Butter (for the pan, and for your soul)
Here’s How I Throw It Together
- Alright, first up: heat a big skillet or nonstick pan over medium heat with a dab of butter. Not too high, or your burrito will go from golden brown to black hole mighty quick (ask me how I know…)
- Lay a tortilla on a plate. Spread a thin swipe of refried beans in the center, then scatter some rice, beef, a dollop of sour cream, and a squirt of hot sauce. Blanket the whole thing with a handful of shredded cheese. I always add too much; don’t be shy. Fold the edges over like a fat envelope, tucking all that goodness inside (it’ll be messy, but that’s part of the fun).
- Now, here’s where it gets weird (but this is the actual copycat trick): sprinkle a layer of cheese directly onto the pan. Gently place your burrito seam-side down into the melting cheese. Sounds risky, but trust me.
- Wait till the bottom is crispy and golden, then use a giant spatula—or two, if your hand-eye coordination is questionable like mine—to flip it over. Sprinkle more cheese and repeat for the top if you’re feeling wild (this is where I usually sneak a bite off the side, shhh).
- Once it’s crispy on both sides, slide it out, let it rest a sec (seriously, or the filling is lava), then slice in half and survey your cheesy kingdom.
Real Life Notes Learned the Hard Way
- If your cheese sticks weirdly or burns, don’t panic—scrapey bits have their own charm
- Letting it rest actually keeps it from going soggy, even if you’re impatient (& who isn’t?)
- You can totally skip the meat for a veggie version; just load up on beans and add a handful of sautéed peppers and onions (which I always mean to do but, eh, the meat is quick).
So Many Variations (Some Worked, Some…Not So Much!)
- I tried swapping out the tortillas for lavash bread once—let’s just say, won’t make that mistake again; it fell apart like my self-discipline at a dessert buffet.
- Sometimes I mix in chipotle mayo instead of sour cream for a smoky kick—gives it a kinda grown-up taste.
- Once dumped in leftover fajita veggies and nobody even noticed (bonus!)
What If You Don’t Have Fancy Tools?
Big nonstick pan is handy, but you can totally get away with an old cast-iron skillet. Actually, I think it works better if you preheat it a bit longer; just be ready for the cheese to get a little more caramelized (a.k.a. patchy brown bits—delicious). If all you’ve got is a sandwich press, that’ll do the trick too, though plan for a bit more mess.
Keeping Leftovers (If That Even Happens…)
Technically, you could wrap these burritos in foil and stash them in the fridge for up to two days. Pop back into a dry pan or even the oven at 350 for 10ish minutes to re-crisp. Honestly, in my house it’s usually gone in one sitting, so I could be fibbing about storage—but that’s what the internet says!
How I Like to Serve (and Sometimes Overserve) These
Crispy grilled cheese burrito halves go great with a big bowl of salsa, a scoop of guac, or—here’s my weird family tradition—a handful of Cool Ranch Doritos on the side. My cousin thinks it’s weird. I think it’s genius.
Lessons I Learned By Messing Up
- I once tried to rush the cheese-melting bit by cranking up the heat—absolutely regretted it. Low and slow is the move.
- Didn’t let the burrito rest once—my hands still remember the burn. Just wait a minute.
- Tried to get fancy and stacked two burritos in the pan; they glued themselves together. Keep ’em solo unless you like wrestling food.
Real Questions I’ve Gotten (No, Really)
- Q: Can I make this with gluten-free tortillas?
A: For sure—though they tend to crack when folding, so maybe warm ’em first (or just embrace the imperfect look!) - Q: Is there any way to make it less cheesy?
A: You can, but honestly what’s the point? Actually, you could cut down to a small sprinkle and it still works—it just won’t glue as well. - Q: What’s the best cheese for this?
A: I tend to think sharp cheddar wins, but Monterey Jack, Colby, or even a little mozzarella works too. Oh, check out cheese melting guide if you’re a cheese nerd. - Q: Can I meal prep these for the week?
A: Eh, maybe, but the crispiness does fade. I’ve seen folks success with freezing them—reheat in a pan. Here’s a decent overview I trust: how to freeze burritos. - Q: Ever tried it with breakfast fillings?
A: Yep—scrambled eggs, smoked sausage, and hashbrowns, then cheese on the outside. It’s a vibe.
If you’re here hoping for elegant, neat results—well, that’s not what you’ll get. But if you want crispy, gooey, super-satisfying grilled cheese burritos that probably taste better than they look (and maybe even better the next day—just my humble opinion), then give this a go. And hey, let me know if you manage to make it last more than a day. (Or if you have other cheese tricks, toss me a line. Always learning!)
PS: If you’re on the hunt for good-quality tortillas, I like Mission’s big flour ones, but honestly, whatever you grab at the store will work. Don’t sweat it.
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup cooked white rice
- 1 cup nacho cheese sauce
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1/2 cup tortilla strips or crushed nacho chips
- 2 tbsp butter
Instructions
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1In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add taco seasoning according to package instructions.
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2Warm the tortillas in the microwave or a skillet to make them pliable.
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3To assemble each burrito, lay out a tortilla. Layer with cooked rice, seasoned beef, nacho cheese sauce, sour cream, tortilla strips, and a sprinkle of cheddar cheese.
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4Fold in the sides of the tortilla and roll up tightly to form a burrito.
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5Heat butter in a skillet over medium heat. Place the burrito seam side down, sprinkle extra cheddar cheese on top, and grill until the cheese melts and the tortilla is golden and crispy. Flip and repeat on the other side.
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6Slice each burrito in half and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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