Description
These Grilled Cheese Burritos combine flavorful Mexican rice, seasoned taco meat, and a spicy chipotle mayo, all wrapped in large tortillas and grilled with melted cheese for a crispy, gooey finish. Perfect for a hearty, satisfying meal with a smoky, spicy kick.
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 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
Assembly and Grilling
- 8 large tortillas (burrito size)
- 2 cups cooked Mexican rice (from the recipe above)
- 1 pound cooked taco meat (from the recipe above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (recipe above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Cook Mexican Rice: Heat avocado oil in a skillet over medium heat and add rice. Cook the rice until it appears bright white, then pour in chicken broth and tomato sauce. Season with onion powder, garlic powder, chicken bouillon, and salt. Stir and bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes. Remove from heat and keep covered for an additional 10 minutes. Fluff rice and stir in tomato sauce again before using.
- Prepare Taco Meat: In a medium skillet over medium heat, cook ground beef while crumbling it. Continue cooking until the beef is browned and no longer pink. Drain excess grease, then add chili powder, ground cumin, salt, and dried oregano. Stir well to combine and heat through.
- Make Chipotle Mayo: In a small blender or food processor, blend together mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo sauce, garlic powder, smoked paprika, and salt until smooth. Set aside.
- Assemble Burritos: Lay out each large tortilla. Add a layer of cooked Mexican rice, seasoned taco meat, tortilla strips, nacho cheese sauce, sour cream, chipotle mayo, and shredded Mexican cheese. Roll the tortilla tightly, folding in the edges, and place seam side down. Repeat with all tortillas.
- Grill Burritos: Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese onto the skillet and let it melt. Place a burrito seam side down onto the melted cheese and cook for about 2 minutes. Sprinkle another handful of cheese next to the burrito on the skillet, then use a spatula to flip the burrito so the other side rests on the melted cheese. Cook for another 2 minutes until both sides are golden and toasted.
- Serve: Remove the grilled burritos from the skillet and keep warm. Serve with extra chipotle mayo on the side for dipping. Enjoy while warm.
Notes
- You can prepare the Mexican rice and taco meat ahead of time to save cooking time when assembling burritos.
- Warm the nacho cheese sauce before assembling to help it spread easily inside the burritos.
- Adjust the amount of chipotle chiles in the mayo to control the spiciness according to your preference.
- If you prefer a vegetarian option, replace ground beef with sautéed vegetables or beans.
- Use a non-stick skillet or lightly grease the pan to prevent burritos from sticking during grilling.
- Serve with extra sour cream, guacamole, or salsa for added flavor options.
