Description
A fusion of tacos and grilled cheese, this burrito features a savory beef filling and three types of cheeses, grilled until golden and melty.
Ingredients
- 1 pound ground beef (substitute with ground turkey or a plant-based crumble)
- 1 packet taco seasoning (or homemade mix)
- 2 cups cooked white rice (or brown rice/quinoa)
- 1 cup sour cream (or Greek yogurt/dairy-free yogurt)
- 1 cup nacho cheese sauce (store-bought or homemade)
- 1 cup shredded cheddar cheese (or a Mexican blend)
- 1 cup shredded mozzarella cheese (omit for lower-fat)
- 1 tablespoon chipotle sauce
- 4 large flour tortillas (or whole wheat/gluten-free)
- 2 tablespoons butter or oil
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and cook until no pink remains (about 6–8 minutes). Drain excess fat if needed.
- Sprinkle taco seasoning over beef with 1/4 cup water and simmer until the sauce reduces (about 2–3 minutes).
- In a bowl, combine cooked rice, sour cream, nacho cheese sauce, chipotle sauce, and half of the cheddar and mozzarella. Stir until mixed.
- Fold seasoned beef into the rice-cheese mixture.
- Warm tortillas briefly to make them pliable. Spoon roughly 1 to 1¼ cups of filling across the center of each tortilla. Sprinkle remaining cheeses on top.
- Fold the sides in and roll tightly to seal.
- Heat a skillet or griddle over medium-low heat and add butter or oil. Place burrito seam-side down and press gently. Cook 3–4 minutes per side until golden brown and cheese is melted.
- Let burritos rest 1–2 minutes, slice in half, and serve hot.
Notes
For a fresher taste, add chopped cilantro or lime juice. For gluten-free, use certified gluten-free tortillas.