Grilled Cheese Burrito Copycat Recipe
This copycat recipe recreates the iconic fast-food grilled cheese burrito with a perfectly toasted, buttery tortilla and a molten, golden crust of cheese. Inside, a savory seasoned beef and rice filling is packed with flavor, making it an easy and indulgent weeknight dinner that beats the drive-thru every time.
Equipment
- Large skillet
- Wooden Spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Spatula
- Microwave or small skillet (for warming tortillas)
Ingredients
- 1 lb Ground Beef 80/20
- 1 tbsp Olive Oil
- ½ Medium Yellow Onion, diced
- 2 Cloves Garlic, minced
- 1 Packet Taco Seasoning or 3 tbsp homemade
- ½ Cup Beef Broth
- 1 Cup Cooked White Rice
- ½ Cup Canned Black Beans, drained and rinsed
- ½ Cup Corn Kernels canned or frozen
- 2 Cups Shredded Mexican Blend Cheese
- 4 Large Flour Tortillas burrito size, 10-inch
- 2 tbsp Unsalted Butter, softened
Instructions
- Place a large skillet over medium-high heat and add the olive oil. Once shimmering, add the diced onion and cook for 3-4 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef, breaking it up with a wooden spoon. Cook until fully browned, about 6-8 minutes. Drain off any excess fat.
- Reduce the heat to medium-low. Sprinkle the taco seasoning over the beef and stir to coat evenly.
- Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes, or until the liquid has mostly reduced and the beef is saucy.
- Fold in the cooked rice, black beans, and corn. Stir until everything is well combined and heated through. Remove from heat.
- Lay a large tortilla flat on a clean work surface. Spoon about 1 cup of the beef and rice mixture into the center of the tortilla, forming a log shape.
- Top with a generous handful (about 1/2 cup) of the shredded Mexican blend cheese.
- Fold the sides of the tortilla inward, then fold the bottom flap over the filling. Roll tightly away from you, tucking the filling in as you go, to form a secure burrito. Repeat with the remaining tortillas and filling.
- Wipe out the skillet you used for the beef and place it over medium heat. Spread a thin, even layer of softened butter on the outside of each burrito.
- Place the burritos, seam-side down, in the hot skillet. Cook for 2-3 minutes per side, until the tortilla is deeply golden brown and crispy. The cheese inside should be fully melted and oozing.
- Carefully remove the burritos from the skillet and let them rest on a cutting board for 1-2 minutes. This allows the cheese to set slightly, making them easier to cut.
- Slice each burrito in half diagonally to reveal the beautiful, cheesy interior. Serve immediately while the crust is still shatteringly crisp.
Notes
For best results, shred your own cheese from a block to avoid anti-caking agents that prevent smooth melting. Warm the tortillas in the microwave for 15-20 seconds or in a dry skillet to make them pliable and prevent cracking. Avoid overfilling to prevent blowouts. Let the burritos rest for 1-2 minutes after grilling to allow the cheese to set. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven to restore crispness. For a vegetarian version, replace the beef with sautéed mushrooms, bell peppers, and an extra can of black beans.