Grilled Cheese Beef Burritos
Combining the comforting goodness of grilled cheese with a hearty beef burrito, this recipe creates a crispy, cheesy weeknight hero that's surprisingly simple and a crowd-pleaser.
Equipment
- Large skillet
- Spatula
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning mix any brand
- ⅔ cup water
- 8 large flour tortillas burrito size, fresh and pliable
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup salsa your favorite (mild, medium, or hot)
- ¼ cup chopped white onion
- ¼ cup chopped fresh cilantro
- 2 tbsp olive oil
- sour cream optional
- guacamole optional
- sliced pickled jalapeños optional
Instructions
- Step 1: Cook the Beefy Filling
Heat your largest skillet over medium-high heat. Add ground beef and break it up, cooking until browned. Drain excess grease. Stir in taco seasoning mix and water. Bring to a simmer, reduce heat to low, and cook for 5-7 minutes, stirring occasionally, until most liquid is absorbed. Remove from heat. - Step 2: Get Ready to Assemble
Lay one large flour tortilla flat. Sprinkle about ¼ cup of the cheddar and Monterey Jack cheese blend evenly over just one half of the tortilla, going right to the edge. - Step 3: Load Up the Inside
On the opposite half of the tortilla (without cheese), spoon about ¼ of the seasoned ground beef filling. Top the beef with about 2 tablespoons of salsa, chopped onion, and fresh cilantro. Add pickled jalapeños now if using. - Step 4: Fold and Roll!
Fold in the two short sides of the tortilla. Starting from the bottom (filling side), tightly roll the tortilla upwards, ensuring the cheese-sprinkled side ends up on the outside. Repeat with remaining tortillas and filling. - Step 5: Get That Grilled Cheese On!
Heat 1 tablespoon of olive oil in the same large non-stick skillet (or a griddle) over medium heat. Place 1 or 2 burritos seam-side down, then quickly flip so the cheese side is down onto the skillet. Cook for about 3-5 minutes until the cheese is melted, golden brown, and crispy. - Step 6: Finish the Cook
Using a spatula, flip the burritos. Cook the other side for another 3-5 minutes until golden brown and heated through. - Step 7: Serve and Enjoy!
Remove from skillet. Slice in half diagonally if desired. Serve immediately while warm and crispy. Garnish with optional sour cream, guacamole, or extra salsa.
Notes
Substitutions & Additions: Use ground chicken, turkey, or shredded pork. For vegetarian, try black beans, pinto beans, or sautéed veggies with taco seasoning. Swap cheese types or use a Mexican blend. Add sautéed bell peppers, corn, or rice to the filling. Increase spice with cayenne or spicier salsa. Drizzle with warm queso, enchilada sauce, or hot sauce before serving.
Tips for Success: Don't overfill the tortillas. Warm tortillas (optional) for easier rolling. Thoroughly drain excess beef grease. Use medium heat for grilling to crisp cheese without burning. A good non-stick skillet is recommended. Prep ahead by cooking the beef filling and storing in the fridge; warm gently before assembling and grilling.
Storage: Cool completely, then wrap tightly in plastic wrap or foil, or store in an airtight container in the fridge for 3-4 days. Reheat in a skillet, toaster oven, or air fryer for crispness (microwave works but won't be crispy). Freeze cooled, wrapped burritos for 2-3 months; thaw overnight in the fridge and reheat in a skillet.