Crispy, Cheesy, Spicy Grilled Cheese Burrito
This recipe combines the best of a grilled cheese and a hearty burrito into one satisfying, crispy, and flavorful meal with a kick from spicy mayo. Easy to make and perfect for comfort food cravings.
Equipment
- Large skillet
- Small bowl
- Wok (optional)
- Spatula
- Griddle (optional)
Ingredients
For the Ground Beef Filling
- 1 lb ground beef 80/20 or 90/10 works great
- 1 tbsp taco seasoning
- 1/4 cup water
For the Spicy Mayo
- 1/2 cup mayonnaise good quality mayo
- 2 tbsp sriracha or to taste
- 1 tbsp lime juice freshly squeezed
- 1/2 tsp garlic powder
For Assembly and Grilling
- 4 large flour tortillas burrito size
- 2 cups cooked white rice cooled
- 1/2 cup finely diced white onion
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tbsp olive oil
- pickled jalapeños optional addition
- sour cream optional, for serving
- guacamole optional, for serving
Instructions
- Step 1: Get that Ground Beef Ready: Grab your largest skillet and pop it over medium-high heat. Add your ground beef. Use a spoon to break it up into crumbles as it cooks. Keep going until it's all browned up – should take about 5-7 minutes. Once it's cooked, drain off any excess grease. Now, sprinkle that taco seasoning over the beef and pour in the water. Give it a good stir to make sure every bit of beef is coated. Let it simmer away for 5-7 minutes, or until most of the liquid is soaked up and the beef smells amazing and is well-seasoned. Slide the beef out of the skillet and set it aside for a moment.
- Step 2: Whip up the Spicy Mayo: While your beef is simmering or cooling slightly, grab a small bowl. Add the mayonnaise, sriracha (start with 2 tablespoons, you can always add more later!), lime juice, and garlic powder. Whisk everything together until it's super smooth and creamy. Give it a little taste – need more heat? Add more sriracha! Set this aside too.
- Step 3: Make the Cilantro Fried Rice: Wipe out that large skillet (or grab a wok if you have one!). Heat 1 tablespoon of the olive oil over medium-high heat. Toss in your finely diced onion and cook for just 2-3 minutes until they soften up a bit and become fragrant. Now, add your cooled cooked rice. Stir-fry the rice for about 3-5 minutes, breaking up any clumps with your spoon, until it's heated through and maybe starting to get a little toasted. Stir in that chopped fresh cilantro right at the end.
- Step 4: Assemble Your Flavor Bombs: Lay one of your large flour tortillas flat on a clean surface. Sprinkle about 1/4 cup of your mixed shredded cheddar and Monterey Jack cheese directly onto the tortilla first. This acts as a sort of glue.
- Step 5: Add the Beef: On one side of the cheese layer (think about where you'll start rolling), add about 1/4 of your seasoned ground beef.
- Step 6: Pile on the Rice: Right next to the beef, add about 1/2 cup of your cilantro fried rice.
- Step 7: Drizzle the Magic: Now, generously drizzle some of that incredible spicy mayo over the beef and rice. If you're using pickled jalapeños, scatter a few over the filling now too.
- Step 8: Fold and Roll! Fold in the sides of the tortilla tightly over the filling. Then, starting from the bottom edge, tightly roll up the burrito towards the top. Repeat this process with your remaining tortillas and fillings.
- Step 9: Time to Grill! Grab that large non-stick skillet or a griddle. Heat the remaining 1 tablespoon of olive oil over medium heat. You don't want it too high.
- Step 10: Get Them Crispy: Carefully place your assembled burritos, seam-side down, onto the hot skillet. Cook for 3-4 minutes on that first side, until it's a beautiful golden brown and crispy. Then, use a spatula to carefully flip them over and cook for another 3-4 minutes on the other side, or until both sides are golden and crispy, and you can tell that cheese inside is wonderfully melted.
- Step 11: Serve 'Em Hot! Remove the gorgeous, crispy burritos from the skillet. You can slice them in half diagonally if you like. Serve them immediately, maybe with a dollop of sour cream or a scoop of guacamole if you're feeling extra!
Notes
Substitutions & Additions: Swap ground beef for ground chicken, turkey, shredded chicken, or black beans (for vegetarian). Use different cheeses like Pepper Jack or a Mexican blend. Replace spicy mayo with hot sauce, avocado crema, sour cream, or salsa. Add sautéed bell peppers, corn, or black beans to the filling. Add cayenne or hot sauce for extra heat. Stir sour cream and cumin into the rice.
Tips for Success: Don't overfill to make rolling easier. Roll tightly after folding in the sides. Use cooled or room temperature cooked rice to prevent mushiness. Use medium heat when grilling to prevent burning while melting cheese. Start grilling seam-side down to help seal the burrito. Cook the beef and make the spicy mayo a day ahead for quicker assembly.
Storing Leftovers: Cool completely. Wrap tightly in plastic wrap or foil, or use an airtight container. Store in the fridge for 2-3 days. Reheat in a skillet over medium heat to re-crisp, or microwave (loses crispness).
FAQs: Yes, you can make these vegetarian by swapping beef for seasoned black beans or plant-based ground meat. You can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, but they won't be as crispy as pan-grilling. The cheddar and Monterey Jack blend is recommended for flavor and meltability, but any good melting cheese or Mexican blend works. Cooling rice prevents it from getting gummy when stir-fried.