Best Grilled Cheese Burrito
A delicious twist on the traditional burrito, packed with savory ground beef, melty cheese, and rich flavors. Perfect for lunch, dinner, or a snack.
Ingredients
For the filling
- 1 tablespoon olive oil For sautéing
- 1 small onion, finely diced Adds flavor and texture
- 2 cloves garlic, minced Enhances flavor
- 1 pound ground beef Main protein
- 1 teaspoon chili powder Adds spice
- ½ teaspoon paprika For color and flavor
- ½ teaspoon cumin Adds earthy flavor
- to taste Salt and pepper For seasoning
- ½ cup cooked rice Fills the burrito
- ½ cup diced tomatoes Adds moisture
- ¼ cup sour cream For creaminess
- 1 cup shredded cheddar cheese Main cheese for filling
- 1 cup shredded Monterey Jack cheese Adds creaminess and flavor
- 1 tablespoon chopped cilantro Optional garnish
- 4 large flour tortillas Wrap for the filling
- 1 tablespoon butter For grilling
Instructions
Preparation
- Heat the olive oil in a skillet over medium heat.
- Add the diced onions and sauté for 2-3 minutes until they are soft.
- Add the minced garlic and cook for another 30 seconds.
- Stir in the ground beef and cook until browned, about 6-8 minutes. Drain any excess fat.
- Add the chili powder, paprika, cumin, salt, and pepper. Mix well.
- Stir in the cooked rice and diced tomatoes. Cook for 2 more minutes, then remove from heat and mix in the sour cream.
- Warm the tortillas slightly to make them easier to roll.
Assembly
- On each tortilla, sprinkle a little of both cheeses. Add a generous spoonful of the beef mixture on top.
- Sprinkle more cheese and a pinch of cilantro if desired.
- Roll the tortillas into burritos by folding in the sides and rolling tightly from the bottom.
Cooking
- Heat a clean skillet or griddle over medium heat.
- Add a bit of butter, then place the burritos seam side down.
- Grill for 2-3 minutes per side until golden brown and crispy, and the cheese is melted.
- Slice in half and serve immediately with salsa or guacamole.
Notes
Let leftover burritos cool completely, wrap them tightly, and store in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a skillet or microwave.