Grilled Cheese Burrito (Best Taco Bell Copycat Recipe)

This Taco Bell grilled cheese burrito copycat has a little bit of everything in the best way. It’s meaty, cheesy, and saucy, with that signature crunchy, cheese-crusted tortilla on the outside that makes the whole thing dangerously addictive. Inside you’ve got seasoned ground beef, fluffy rice, melty cheese, crunchy tortilla strips, and a homemade chipotle sauce that tastes like the “official” version, only fresher and way more flavorful. If you love my grilled cheese burger, this one hits that same sweet spot of comfort food plus over-the-top crunch, and it’s surprisingly easy to pull off at home.

Why You'll Love This Grilled Cheese Burrito Recipe

The first time I had Taco Bell’s grilled cheese burrito, I remember thinking it was one of the most ridiculous fast-food inventions in the best possible way. That cheese crust on the outside is the whole reason it’s so addictive, and once I realized you can do that at home with a skillet, it was game over. I started making these on nights when we wanted something fun, and they turned into one of those things everyone talks about after meals. My wife and I made a batch for friends one night, and it’s still the night people bring up when they’re like, “You have to make those burritos again.”

This recipe keeps everything you love about the Taco Bell version, but makes it even better. You still get juicy seasoned beef, tender rice, loads of gooey cheese, and that creamy chipotle sauce, but you also get a burrito that’s crispier, cheesier, and actually tastes homemade. Between the crunchy tortilla strips, the melty center, and that golden cheese shell on the outside, you’ll be hooked after one bite.

Ingredients Needed

For the beef:

• 1 lb. ground beef (I used 85/15)
• 1 tsp. granulated garlic
• ½ tsp. chili powder
• ½ tsp. salt
• ¼ tsp. Pepper
• 1 cup cooked Spanish rice (or any rice)
• 3 cups shredded cheddar jack cheese separated
• 1 cup tortilla strips
• 2-3 tbsp. olive oil
• 4 extra large burrito tortillas 

For the Chipotle Sour Cream:

• 1 cup sour cream
• 1 tbsp. Chipotle hot sauce
• ¼ tsp. cayenne pepper

How To Make Grilled Cheese Burritos

Step 1: Cook the meat

Heat a large nonstick skillet over medium heat. Add the ground beef and break it apart. Add the garlic powder, chili powder, salt, and pepper to the skillet and mix it with the beef. Cook the beef for about 5-7 minutes or until it's browned on all sides. Then remove it from the heat and set it aside. 

Step 2: Prepare the sauce

 Add the sour cream, chipotle sauce, and cayenne pepper to a bowl and mix until well combined. Set it aside. 

Step 3: Make the filling

 Add the cooked ground beef to a large bowl. Add the chipotle sour cream, cooked rice, 1 ½ cups of shredded cheese, and the tortilla strips to the bowl. Mix the ingredients together until combined.

Step 4: Assemble the burrito

Add ¼ of the mixture to the middle of a tortilla. Then, carefully fold in two sides and roll it into a burrito. Be gentle so you don't poke any holes in the tortilla, or your filling will spill out.

Step 5: Prepare the cheese

 Heat the same large nonstick skillet over medium/high heat. Add 1-2 teaspoons of olive oil to the skillet. When the olive oil is hot, add one-quarter cup of cheese in a line in the center of the nonstick skillet and place the burrito on top of the cheese. 

Step 6: Cook the burritos

Carefully place a heavy cast iron skillet on top of the burrito. Let the burrito cook with the cheese underneath for 3-4 minutes or until the cheese melts and begins to brown. Remove the cast iron skillet from the burrito and carefully flip the burrito. Cook the burrito for an additional 2-3 minutes or until browned on the opposite side. Remove the burrito from the skillet. Repeat the previous two steps until all four burritos are assembled and cooked. 

Step 7: Serve and enjoy

As soon as the burritos are cooked, rest for one minute, and serve with sour cream, nacho cheese sauce, or anything else you want. Enjoy!

Recipe Variations To Try

• Load the burritos up with any fillings you want! Tomatoes, shredded lettuce, avocado, or jalapenos are great additions.
• Use a nacho cheese sauce instead of the homemade sauce in this recipe. My Taco Bell nacho sauce is delicious!
• Make the burritos with chicken or steak instead of beef. This Chipotle steak or pollo asado are delicious filling options.
• Swap the beef for refried beans or these Chipotle black beans for a vegetarian version.

Expert Tips To Make The Best Grilled Cheese Burritos

• Use the right beef and drain if needed. An 80/20 blend gives you the juiciest filling, but if there’s a lot of grease in the pan, drain off most of it before mixing. Too much fat can make the burrito filling loose and can keep the tortilla from crisping.
• Season the beef while it cooks, then taste. Adding the garlic, chili powder, salt, and pepper directly to the beef as it browns builds bigger flavor than seasoning after. Before you assemble, taste the beef and add an extra pinch of salt if it tastes flat.
• Cool the filling slightly before rolling. If the mixture is piping hot, it can steam the tortilla from the inside and make rolling harder. Let the beef sit 3–5 minutes, then mix in the rice, sauce, cheese, and strips so the filling is warm but not scalding.
• Keep the tortilla strips crunchy. Tortilla strips soften fast once they hit warm sauce. For the best crunch, fold them in right before filling the tortillas. If you are meal prepping, store strips separately and add them at assembly time.
• Don’t overfill the burritos. Overstuffing is the number one reason burritos burst and leak cheese into the pan. Use about one quarter of the filling per tortilla and keep it in a tight log shape. Roll snug, tuck the sides in, and keep the seam side down so it stays sealed.
• Use low-moisture cheese for the outside crust. Pre-shredded works fine for the cheese crust, but for the melty inside, freshly shredded melts smoother. If your cheese is very moist, the outside can steam instead of crisp.
• Make the cheese “line,” then place the burrito on top. Lay the ¼ cup cheese in a neat strip where the burrito will sit. Once the cheese melts, it acts like edible glue. Don’t move the burrito around too early or the crust can tear.
• Press with a heavy skillet for maximum crisp. That cast iron press is the secret to the Taco Bell-style finish. Pressing helps the cheese bond to the tortilla and browns it evenly. If you don’t have cast iron, use any heavy pan or a spatula with firm pressure.
• Watch the heat and adjust fast. Medium-high is perfect, but if the cheese browns too fast before it fully melts, drop to medium. You want deep golden, not burnt.
• Rest for 1 minute before slicing. That quick rest lets the cheese set so the burrito stays together when you bite or cut it. It also keeps the filling from spilling out right away.

Grilled Cheese Burrito FAQS

What is a Taco Bell grilled cheese burrito?

It’s a burrito filled with seasoned beef, rice, cheese, and crunchy tortilla strips, then cooked in a skillet with a layer of cheese on the outside so the tortilla gets a crispy, golden cheese crust. It’s basically a burrito and a grilled cheese had a baby.

How do you get the cheese to stick to the tortilla?

Start with a hot nonstick skillet and lay the cheese down first, then place the burrito directly on top of the melting cheese. Press it with a heavy pan and do not move it for 3–4 minutes. The cheese needs time to melt and bond before you flip.

What kind of tortillas work best for grilled cheese burritos?

Use large burrito-size flour tortillas, ideally 10-inch. Smaller tortillas are harder to roll without tearing, and thick “uncooked” tortillas can brown before the cheese crust sets. If your tortillas feel dry, warm them for 10–15 seconds so they roll without cracking.

Why is my burrito falling apart when I flip it?

It usually means the burrito was overfilled, not rolled tight enough, or the cheese crust wasn’t set yet. Keep the filling amount reasonable, roll snug, and let the cheese fully brown and release from the pan before flipping. Using the heavy skillet press also helps it hold together.

Can I make these ahead of time?

They are best fresh, but you can prep the components ahead. Cook the beef, rice, and sauce, then store separately. Assemble and crisp in the skillet right before serving so the tortilla strips stay crunchy and the cheese crust is fresh.

How do I reheat grilled cheese burritos without getting soggy?

Skip the microwave if you want the outside crisp. Reheat in a skillet over medium heat for a few minutes per side, or in an air fryer at 375°F until hot and crisp. If you microwave first to warm the center, finish in a skillet to re-crisp the outside.

Can I swap the protein?

Yes. Ground turkey, shredded chicken, or steak strips all work. Just make sure the filling is not too wet, and season the protein well so the burrito still tastes bold.

Can I make it spicier or milder?

Yes. For more heat, add extra chipotle hot sauce or a pinch more cayenne. For a milder version, reduce the cayenne and use a milder hot sauce, or swap chipotle sauce for a smoky BBQ sauce for a different vibe.

More Copycat Recipes

• Taco Bell nacho fries
• Taco Bell Mexican pizza
• Taco Bell chicken quesadilla
• Smash burger tacos
• Arby's roast beef sandwich
• Moe's queso
• Chipotle barbacoa