Name: Grilled Cheese Burrito with Mexican Rice, Taco Meat, and Chipotle Mayo Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 cup long grain white rice; 1 tablespoon avocado oil; 1½ cups low or no sodium chicken broth; 4 ounces tomato sauce; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon chicken bouillon; ¼ teaspoon salt; 1 pound ground beef; 1 tablespoon chili powder; 1 teaspoon ground cumin; ¾ teaspoon salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon dried oregano; ¾ cup mayonnaise; ¼ cup sour cream; 2 tablespoons lime juice (approx 1 small lime); 1 teaspoon honey; 2 chipotle chiles in adobo sauce; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ¼ teaspoon salt; 8 large tortillas (burrito size); 2 cups cooked Mexican rice (from above); 1 pound cooked taco meat (from above); 1 cup tortilla strips; ¾ cup nacho cheese sauce, warmed; ½ cup sour cream; ½ cup chipotle mayo (from above)

Oh, I just have to tell you about this incredible Grilled Cheese Burrito with Mexican Rice, Taco Meat, and Chipotle Mayo Recipe! It’s one of those perfect meals that feels like a cozy hug on a plate—comforting, flavorful, and just downright satisfying. Whether you’re cooking for a casual weekend lunch or looking to impress friends at a relaxed gathering, this recipe hits all the right spots with layers of melty cheese, spiced taco meat, and that irresistibly smoky chipotle mayo.

What makes this grilled cheese burrito so special is how it brings together classic Mexican flavors with the gooey goodness of a grilled cheese. Plus, the homemade Mexican rice and chipotle mayo elevate it way beyond your ordinary sandwich or burrito. I’ve made this recipe countless times, and every time I’m reminded why it’s worth carving out some extra prep time—your taste buds will thank you for it!

Ingredients You’ll Need

Gathering your ingredients ahead makes assembling this grilled cheese burrito a total breeze. What’s great is that the components—Mexican rice, seasoned taco meat, and chipotle mayo—work beautifully together to layer flavors and textures that make every bite explode with yum.

Long grain white rice: Perfect for fluffy Mexican rice that soaks up all that tomato and broth flavor.
Avocado oil: I love this for its high smoke point and neutral flavor when cooking the rice.
Chicken broth: Adds depth to the rice, swap with vegetable broth for a lighter touch.
Tomato sauce: Gives the rice that signature red tint and savory sweetness.
Onion powder & garlic powder: Essential seasonings to punch up flavor without extra chopping.
Chicken bouillon: Adds umami—don’t skip this or your rice might be bland.
Ground beef: The star protein for taco meat; lean but rich is my go-to.
Chili powder, cumin, oregano: Classic Mexican seasonings that give the taco meat warmth and depth.
Mayonnaise & sour cream: The base for that luscious chipotle mayo.
Lime juice: Brightens the chipotle mayo with a zesty kick.
Chipotle chiles in adobo: Smoky, spicy, and essential for authentic chipotle mayo flavor.
Smoked paprika & garlic powder: For that extra smoky punch in the mayo.
Large tortillas: Burrito size works best to hold in all the fillings without spilling.
Tortilla strips: Adds crunch and helps keep everything from sliding around inside the burrito.
Nacho cheese sauce: Creamy and melty—this is what takes the grilled cheese element up a notch.
Mexican cheese blend: Melts beautifully, combining cheddar, Monterey Jack, and queso quesadilla flavors.

Variations

I love how flexible this Grilled Cheese Burrito with Mexican Rice, Taco Meat, and Chipotle Mayo Recipe is. You can totally make it your own with a few tweaks—everyone has their favorite twist!

Swap the beef for shredded chicken or turkey: When I’m avoiding red meat, shredded chicken with the same seasoning blend works brilliantly and keeps it juicy.
Make it vegetarian: Try black beans or spiced lentils in place of meat, and trust me, it’s just as delicious!
Add fresh veggies: Diced bell peppers or corn add a nice crunch and some freshness if you want to lighten things up.
Adjust the heat: If you prefer it milder, cut back on the chipotle chiles or swap adobo sauce for a milder salsa.
Gluten-free option: Use gluten-free tortillas and check your condiments to keep it safe and tasty.

How to Make Grilled Cheese Burrito with Mexican Rice, Taco Meat, and Chipotle Mayo Recipe

Step 1: Cook the Mexican Rice to Perfection

Start by rinsing 1 cup of long grain white rice under cold water until it runs clear—that helps keep it fluffy, not sticky. Heat avocado oil in a saucepan over medium heat, then add the rice, stirring for a couple of minutes to toast it lightly. Add chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and a pinch of salt, then bring it to a boil. Cover and lower the heat to simmer for about 18 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside; the flavors will deepen as it cools slightly.

Step 2: Make the Taco Meat That Packs Flavor

While the rice cooks, heat a skillet over medium-high heat and add your ground beef. Cook, breaking it down with a spoon, until browned and cooked through — about 7-8 minutes. Drain excess fat if needed, then stir in chili powder, cumin, salt, garlic powder, onion powder, and dried oregano. Let it cook with the spices for another few minutes so the flavors meld. Taste and tweak the seasoning if you want it spicier or saltier.

Step 3: Whip Up Your Smoky Chipotle Mayo

In a small bowl, stir together mayonnaise, sour cream, lime juice, honey, minced chipotle chiles with a bit of their adobo sauce, garlic powder, smoked paprika, and salt. Adjust lime or honey to balance heat and acidity exactly how you like it. This chipotle mayo is the star that ties everything together, trust me—it’s addictive!

Step 4: Assemble and Grill Your Burritos

Lay out a large tortilla and spread a generous scoop of Mexican rice down the center. Add a layer of taco meat, followed by a handful of tortilla strips for crunch, then drizzle some warm nacho cheese sauce. Sprinkle a good handful of Mexican cheese blend on top, then fold the sides in and roll up tightly to form a burrito. Heat a skillet or griddle to medium heat, brush lightly with oil or butter, and grill your burritos seam side down first, pressing gently. Cook until golden brown and the cheese inside melts, about 3-4 minutes per side.

How to Serve Grilled Cheese Burrito with Mexican Rice, Taco Meat, and Chipotle Mayo Recipe

A stack of four rolled burritos sits on a white marbled surface, with two burritos cut in half and placed on top, showing their inside layers. Each burrito has a golden crispy outer shell with a slightly darker fried cheese crust. Inside, there are layers of white rice mixed with ground beef and creamy cheese sauces, creating textures of soft rice grains, crumbled meat, and melted cream. On the surface nearby, there are lime halves and creamy dipping sauce splattered on the white marbled background. The colors are warm with shades of golden brown, white, and light yellow. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top mine with fresh cilantro and a squeeze of lime—the citrus brightens the richness perfectly. Sometimes I add slices of avocado or a few pickled jalapeños for a little zing and extra creaminess. You can’t go wrong with a dollop of extra chipotle mayo or sour cream on the side for dipping.

Side Dishes

My favorite side dish to go with this is a crisp green salad tossed with lime vinaigrette or some warm black beans seasoned with cumin and garlic. Sometimes I serve tortilla chips with fresh guacamole and salsa for a total Mexican feast vibe. It balances the indulgent burrito with freshness and crunch.

Creative Ways to Present

When I bring these to a casual party, I slice the grilled cheese burritos into bite-sized pinwheels and arrange them on a platter with mini bowls of chipotle mayo, salsa, and guacamole. It’s a huge crowd-pleaser and super fun for sharing. For a cozy meal, I just serve them whole, wrapped in foil so everyone can grab and go.

Make Ahead and Storage

Storing Leftovers

I like to store any leftover burritos in airtight containers in the fridge, wrapped tightly so they stay moist but the tortilla doesn’t get soggy. They’ll keep perfectly for up to 3 days—great for a quick lunch or dinner on the go.

Freezing

Freezing works too, but I recommend wrapping each burrito individually in foil and then placing them in a zip-top bag. When you’re ready, thaw overnight in the fridge before reheating to avoid a soggy texture. I’ve done this multiple times, and it keeps the flavors intact when reheated properly.

Reheating

Reheat leftover grilled cheese burritos in a skillet over medium heat to keep the outside crisp and the cheese melty inside—usually 3-5 minutes per side. Microwaving works in a pinch, but you lose that wonderful grilled texture. I also pop them in a toaster oven wrapped in foil for 10-15 minutes when I’m short on stovetop time—it works great!

FAQs

Can I make the Mexican rice ahead of time?

Yes! The Mexican rice can be made a day ahead and stored in the fridge. Just reheat it gently with a splash of water or broth to keep it moist before assembling your burritos.
What’s the best way to store leftover grilled cheese burritos?

Wrap each burrito tightly in foil or plastic wrap and store in an airtight container in the fridge. This helps keep the tortilla from drying out and preserves the fillings fresh for up to 3 days.
Can I use a different protein for the taco meat?

Absolutely! Ground turkey, shredded chicken, or even vegetarian options like beans or lentils work well. Just season them with the same spices to keep the signature flavor.
How spicy is the chipotle mayo?

The chipotle mayo has a smoky, moderate heat thanks to the chipotle chiles in adobo. You can adjust the heat level by using fewer chiles or removing the seeds, making it as mild or spicy as you like.
What type of cheese blend works best?

I recommend a Mexican cheese blend with cheddar, Monterey Jack, and queso quesadilla for the best melt and flavor. If you can’t find it, a mix of sharp cheddar and mozzarella or pepper jack is a great substitute.

Final Thoughts

Honestly, this Grilled Cheese Burrito with Mexican Rice, Taco Meat, and Chipotle Mayo Recipe has become one of my absolute favorites to make when I want something comforting but special. It’s got that perfect balance of cheesy goodness, hearty protein, and zesty sauce that keeps me coming back for more—and I know you’ll enjoy it just as much! So grab those ingredients, follow the steps, and get ready to wow yourself (and anyone lucky enough to share) with this delicious, satisfying meal.