Grilled Cheese Burrito with Mexican Rice, Taco Meat, and Chipotle Mayo Recipe
This Grilled Cheese Burrito recipe combines flavorful taco meat, cheesy Mexican rice, and a smoky chipotle mayo wrapped in a warm tortilla and grilled to golden perfection. Served with sour cream and nacho cheese sauce, these burritos bring a delicious twist to classic Mexican-inspired comfort food, perfect for a satisfying lunch or dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 burritos 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Mexican Rice
- 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
Taco Meat
- 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
Chipotle Mayo
- 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
Grilled Cheese Burritos
- 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)
- 1 cup Mexican cheese blend, shredded
Instructions
- Prepare the Mexican Rice: In a medium saucepan, heat avocado oil over medium heat. Add the rice and toast for 2-3 minutes until slightly golden. Stir in chicken broth, tomato sauce, onion powder, garlic powder, chicken bouillon, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork and set aside.
- Cook the Taco Meat: In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks. Once no longer pink, drain excess fat if necessary. Add chili powder, cumin, salt, garlic powder, onion powder, and oregano. Stir well and cook for another 3-5 minutes until spices are fully incorporated and meat is cooked through. Remove from heat.
- Make the Chipotle Mayo: In a bowl, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo sauce, garlic powder, smoked paprika, and salt. Blend with a whisk or immersion blender until smooth. Adjust seasoning to taste and refrigerate until ready to use.
- Assemble the Burritos: Lay a large tortilla flat on a clean surface. Spread a layer of cooked Mexican rice, followed by taco meat, tortilla strips, shredded Mexican cheese blend, and a drizzle of chipotle mayo. Roll the tortilla tightly into a burrito shape, folding in the edges as you go.
- Grill the Burritos: Preheat a large non-stick skillet or griddle over medium heat. Place the burritos seam side down on the skillet. Grill for 3-4 minutes on each side or until the tortillas are golden brown and crispy, and the cheese inside has melted.
- Serve: Remove the burritos from the skillet and serve warm with warmed nacho cheese sauce and sour cream on the side for dipping.
Notes
- For extra heat, add sliced jalapeños inside the burrito before grilling.
- Use cooked chicken or plant-based meat as a substitute for ground beef to modify the protein.
- Make the chipotle mayo ahead of time to let the flavors meld overnight.
- Ensure the skillet is hot enough before grilling to get a nice crispy exterior.
- Leftover cooked rice and meat can be refrigerated for up to 3 days and used to make burritos quickly later.
Keywords: grilled cheese burrito, Mexican rice, taco meat, chipotle mayo, cheesy burrito, Mexican cuisine, comfort food