Easy Grilled Cheese Burrito
Taco beef, creamy sour cream rice, and two cheeses rolled in a tortilla and griddled in butter until crisp and golden.
Equipment
- Large skillet
- Mixing bowl
Ingredients
Main Ingredients
- 1 lb ground beef lean works well
- 1 packet (1 oz) taco seasoning mix
- 2 cup cooked white rice leftover rice works well
- 1 cup sour cream
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar cheese about 4 oz
- 1 cup shredded mozzarella cheese about 4 oz
- 1 tbsp chipotle in adobo sauce mashed smooth
- 4 large flour tortillas warmed
- 2 tbsp unsalted butter or neutral oil for grilling
Instructions
Cooking
- Brown the beef. Cook the beef in a skillet over medium-high heat for 6 to 8 minutes until no pink remains, then drain the fat.
- Season. Stir in the taco seasoning following the package directions.
- Mix the rice. Stir the rice and sour cream together in a bowl until coated.
- Warm the tortillas. Heat each tortilla in a dry skillet for 30 seconds per side until pliable.
- Fill and roll. Spoon the rice, beef, nacho cheese, cheddar, mozzarella, and chipotle in adobo sauce onto each tortilla, fold in the sides, and roll tight.
- Grill. Melt the butter in the skillet over medium heat and cook the burritos seam side down for 2 to 3 minutes per side until golden and the cheese melts. Work in two batches.
Notes
Substitutions: Use ground turkey in place of beef and Greek yogurt in place of sour cream. Pepper jack melts well.
Tips: Use leftover rice, do not overfill, and keep the heat at medium.
Storage: Wrap tightly and refrigerate up to 3 days. Reheat in a skillet until crisp and hot in the center.