Name: Easy Grilled Cheese Burrito (Taco Bell Copycat)
Prep time: 10 min
Cook time: PT-488385H39M31S
Total time: PT-488385H39M31S
Cuisine: American
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs; 1/4 cup honey; 3 tbsp Dijon mustard; 1 tbsp yellow mustard; 2 tbsp olive oil; 1 tbsp apple cider vinegar; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; Fresh parsley, for garnish (optional)

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I bring you a homemade version of the viral Taco Bell Grilled Cheese Burrito—the perfect union of spicy beef, creamy nacho cheese, rice, and chipotle sauce, all wrapped in a soft tortilla and grilled with melty cheese on the outside.

Easy Grilled Cheese Burrito (Taco Bell Copycat)

Why I’ll Love This Recipe

I love this recipe because it’s ready in under 30 minutes, uses everyday pantry ingredients, and is fully customizable (I can swap proteins, tweak the heat, or even go plant-based). It satisfies cravings faster—and tastier—than any drive-thru.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use:

1 lb ground beef
1 packet taco seasoning (or my homemade blend)
1 cup cooked white rice
½ cup sour cream
½ cup nacho cheese sauce
¼ cup chipotle sauce (or smoky mayo/spicy ranch)
1 cup shredded cheddar cheese
1 cup shredded mozzarella
4 large flour tortillas

directions

I brown the ground beef in a skillet over medium-high heat, then drain any excess fat.
I stir in the taco seasoning and a bit of water, simmering until the sauce thickens slightly.
I spread each tortilla with nacho cheese sauce, then add seasoned beef, rice, chipotle sauce, sour cream, and a mix of cheddar and mozzarella.
I roll each tortilla tightly.
I heat a skillet over medium heat, sprinkle some cheese directly onto it, and place a burrito seam-side down so the cheese melts and crisps, creating a golden crust.
I carefully flip the burrito onto more cheese to crisp the other side similarly.
I repeat with remaining burritos and serve them warm, optionally with extra chipotle or dipping sauce.

Servings and timing

I typically make 4 burritos. Prep time is about 10 minutes, and cooking takes around 15 minutes, so I’m done in about 25 minutes total.

Variations

I can swap ground beef for ground turkey, chicken, or seasoned jackfruit for a vegetarian twist.
I may add beans, veggies, or extra heat with jalapeños.
For dairy-free versions, I use plant-based cheese and sour cream alternatives.

storage/reheating

I store leftovers wrapped tightly or in an airtight container in the fridge for up to 3 days. When reheating, I prefer using a skillet over medium heat—this brings back that crispy cheese crust beautifully and warms the inside without making it soggy.

FAQs

What if I don’t have nacho cheese sauce?

I can use melted cheddar or a queso blend instead—anything creamy and cheesy works to bind the fillings.

Can I freeze these burritos?

Yes—I wrap them individually in foil and freeze for up to a month. When reheating, I thaw in the fridge, then crisp in a skillet for best texture.

How do I make it less spicy?

I reduce or omit the chipotle sauce and choose a mild taco seasoning or use just half a packet.

Can I make a vegetarian version?

Absolutely—I swap the beef with seasoned beans or spiced tofu and use plant-based cheese to keep it hearty and delicious.

What sides go well with this burrito?

I like pairing it with salsa, guacamole, tortilla chips, or a simple side salad—something fresh or crunchy to cut through the richness.

Conclusion

I hope this grilled cheese burrito becomes one of my go-tos when I want something indulgent, quick, and crowd-pleasing. It’s fun to make, flexible to adapt, and so satisfying with that melty, crispy exterior.