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Craving that iconic Taco Bell Grilled Cheese Burrito but want to make it at home? This easy homemade version delivers the same addictive combo of melty, crispy cheese on the outside, seasoned beef, creamy sauces, seasoned rice, and crunchy tortilla strips inside—all wrapped in a flour tortilla and grilled to perfection. It’s cheaper, customizable, and fresher than the drive-thru original. Whether you’re a Taco Bell fan looking for a copycat fix or just love over-the-top cheesy comfort food, this grilled cheese burrito recipe will hit the spot.
The Taco Bell Grilled Cheese Burrito became a fan favorite for its bold twist on the classic burrito: instead of a plain tortilla wrap, the exterior gets a layer of melted cheese that’s grilled until golden and crispy, creating a cheesy “shell” around the fillings. Launched as a limited-time item, it quickly gained cult status for the satisfying crunch, gooey cheese pull, and hearty Mexican-inspired flavors. Making it homemade lets you control the spice level, cheese amount, and even swap ingredients for dietary needs—like using ground turkey or plant-based beef.
Why make this at home? A single Taco Bell burrito can run $5+, but this recipe costs about $2-3 per serving using pantry staples. You skip long lines, customize fillings (extra cheese? less sauce?), and enjoy it piping hot right off the griddle. This copycat recipe keeps things simple yet authentic, using quick-cooking methods so you can have dinner ready in under 45 minutes.
Ingredients
- 1 pound ground beef (80/20 for best flavor, or leaner if preferred)
- 1 packet taco seasoning (or 2-3 tablespoons homemade blend)
- ¼ cup water
- 4 large burrito-size flour tortillas (10-12 inches)
- 2 cups shredded cheddar cheese (divided; use a mix with Monterey Jack for better melt)
- 1 cup nacho cheese sauce (jarred or homemade queso)
- 1 cup cooked Spanish rice (or Mexican rice; use instant or leftover)
- ½ cup reduced-fat sour cream
- ¼ cup creamy chipotle sauce (or mix adobo sauce with mayo/sour cream)
- 1 cup crunchy tortilla strips (or crushed Doritos/Fritos for extra flavor)
- 2-3 tablespoons butter or oil (for grilling)
- Optional add-ins: diced tomatoes, shredded lettuce, jalapeños
Instructions
- Cook the seasoned beef first. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until no pink remains, about 6-8 minutes. Drain excess fat if needed.
- Stir in the taco seasoning and ¼ cup water. Simmer for 3-5 minutes until thickened and flavorful. Remove from heat and set aside.
- Warm the Spanish rice if it’s cold (microwave or stovetop) and prepare your assembly station: have all fillings ready—beef, rice, nacho cheese, sour cream, chipotle sauce, tortilla strips, and shredded cheese.
- Lay one large flour tortilla flat on a clean surface. Spread a thin layer of nacho cheese sauce in the center (about 2-3 tablespoons), then add about ¼ cup Spanish rice, ¼ of the seasoned beef (around ½ cup), a dollop of sour cream (1-2 tablespoons), a drizzle of chipotle sauce, and a handful of tortilla strips for crunch.
- Sprinkle generously with ½ cup shredded cheddar cheese over the fillings—this will melt and help bind everything.
- Fold the burrito: Fold the bottom up over the fillings, then fold in the sides, and roll tightly from the bottom to seal. Repeat for remaining tortillas.
- Heat a large skillet or griddle over medium heat. Add ½ tablespoon butter or oil. Place a burrito seam-side down and sprinkle ¼ cup shredded cheese directly on the skillet where the burrito will sit—this creates the crispy grilled cheese exterior.
- Place the burrito on top of the melting cheese. Cook 2-3 minutes until the cheese is golden and crispy. Carefully flip the burrito (use two spatulas if needed) and cook the other side another 2-3 minutes, adding a bit more cheese underneath if desired for extra crispiness.
- Remove to a cutting board, let rest 1 minute, then slice in half diagonally to show off the melty interior. Serve hot with extra nacho cheese or sour cream for dipping.
This recipe makes 4 hearty burritos—perfect for family dinner or meal prep (reheat in a skillet to keep crisp).
Tips and Tricks for the Best Homemade Grilled Cheese Burrito
For maximum cheese crispiness, use freshly shredded cheese instead of pre-shredded (less starch means better melt). Don’t overfill—too much stuffing makes rolling hard and causes leaks during grilling. If the burrito won’t stay sealed, use a toothpick temporarily or brush edges with water. Grill on medium heat to avoid burning the cheese before it crisps. For extra Taco Bell authenticity, use their-style nacho cheese (Rico’s or similar jarred) and add a few crushed Fritos instead of plain tortilla strips. Make ahead: Assemble burritos without grilling, wrap in foil, and refrigerate up to 24 hours—grill when ready.
Variations to Switch It Up
Make it vegetarian with seasoned black beans or plant-based ground meat. Swap beef for shredded chicken or steak strips. For a spicier kick, add hot sauce to the chipotle mix or use pepper jack cheese. Try a breakfast version with scrambled eggs and hash browns. Low-carb? Use low-carb tortillas and skip the rice. Cheese lovers can double the exterior cheese for an ultra-gooey crust. Add jalapeños or pico de gallo for fresh contrast.
Serving Suggestions
Pair with Mexican street corn, refried beans, or a simple side salad to balance the richness. Serve with extra chipotle sauce or guacamole for dipping. Great for game days—cut into smaller pieces for shareable appetizers. Wash it down with horchata, Mexican Coke, or a frozen margarita.
Fun Facts and Cultural Context
Taco Bell’s Grilled Cheese Burrito combines two American comfort classics: the grilled cheese sandwich and the burrito. It reflects fast-food innovation, blending Mexican-American flavors with indulgent cheese pulls. The “grilled cheese” exterior mimics panini-style cooking but in burrito form. It’s part of Taco Bell’s lineup of bold, limited-time items that drive social media buzz and fan recreations. Homemade versions let you tweak for health or taste—less sodium, more veggies—while keeping the fun, craveable essence.
Nutrition Information (Per Serving, Approximate)
One burrito: about 850-950 calories, 70g carbohydrates, 40g protein, 45g fat (including 20g saturated), 1,200mg sodium, 5g fiber, 8g sugar. High in calcium from cheese and protein from beef, but watch portions due to richness. Lighten with lean meat, reduced-fat cheese, and less sauce.
Frequently Asked Questions
Can I air fry instead of skillet? Yes—air fry at 375°F for 5-7 minutes per side for crispiness without flipping. What if I don’t have nacho cheese? Use melted Velveeta or homemade queso with evaporated milk and spices. Are tortilla strips necessary? They add signature crunch—sub crushed chips if needed. Can I freeze them? Assemble and freeze unbaked; thaw and grill when ready.
This homemade grilled cheese burrito nails the Taco Bell copycat experience with extra flavor control and freshness. Once you try it, you’ll never wait in the drive-thru line again. Make a batch, customize to your taste, and enjoy every cheesy, crunchy bite!
Grilled Cheese Burrito
Taco Bell copycat grilled cheese burrito with seasoned beef, rice, nacho cheese, and crispy grilled cheese exterior.
Ingredients
Equipment
Method
- Brown ground beef in a skillet, drain fat, add taco seasoning and water, simmer until thickened.
- Warm rice and prepare fillings: cheese, nacho sauce, sour cream, chipotle sauce, tortilla strips.
- On a tortilla, layer nacho cheese, rice, beef, sour cream, chipotle sauce, tortilla strips, and shredded cheese.
- Fold and roll tightly into a burrito. Repeat for all.
- Heat skillet with butter, sprinkle cheese on pan, place burrito on melting cheese, grill 2-3 min per side until crispy.
- Slice in half and serve hot with extra sauce.
Notes
Grill on medium to avoid burning cheese. Customize spice and fillings as desired. Best enjoyed fresh.
