Copycat Taco Bell Grilled Cheese Burritos Recipe
Introduction
If you love Taco Bell’s grilled cheese burritos, you’ll be excited to make this copycat version at home. It combines flavorful seasoned beef, savory Spanish rice, and gooey cheese all wrapped in a crispy, grilled tortilla. Perfect for a satisfying and indulgent meal.
Ingredients
- 1 tbsp. unsalted butter
- 3/4 cup uncooked basmati rice, rinsed
- 1 tsp. garlic powder (divided)
- 1 tsp. kosher salt (divided)
- 1 tsp. onion powder (divided)
- 1 cup low-sodium chicken broth
- 1/2 cup tomato sauce
- 1 tbsp. neutral oil
- 1 lb. ground beef
- 1 tsp. ground cumin
- 1/2 tsp. chili powder
- 1/2 tsp. paprika
- 1/2 cup low-sodium chicken broth
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp. chipotle sauce from a can of chipotle chiles in adobo
- 6 (10″) flour tortillas
- 1/2 cup store-bought or homemade queso, divided
- 1 cup red tortilla chips, broken into large pieces
- 8 oz. cheddar cheese, shredded (about 1 1/2 cups), divided
- Sour cream and hot sauce, for serving
Instructions
- Step 1: Make the Spanish rice. In a small saucepan over medium heat, melt the butter. Add the rinsed rice and cook, stirring occasionally, until toasted and golden brown, about 5 minutes.
- Step 2: Stir in 1 tsp garlic powder, 1 tsp kosher salt, and 1 tsp onion powder. Cook for about 1 minute until fragrant, then add 1 cup chicken broth and 1/2 cup tomato sauce. Bring to a boil, then reduce heat to low, cover, and simmer undisturbed for 17 minutes.
- Step 3: Remove the lid and fluff the rice with a fork.
- Step 4: Prepare the seasoned beef. Heat oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned, about 7 minutes.
- Step 5: Add 1 tsp garlic powder, cumin, chili powder, 1/2 tsp kosher salt, 1/2 tsp onion powder, and paprika. Stir to combine. Pour in 1/2 cup chicken broth and 1/2 cup tomato sauce. Simmer, stirring occasionally, until most of the liquid is absorbed, about 5 minutes.
- Step 6: Make the chipotle mayonnaise by mixing sour cream, mayonnaise, and chipotle sauce until smooth.
- Step 7: Assemble the burritos. Lay one tortilla flat and fill the center with 1/2 cup of rice, 1/2 cup of seasoned beef, 1 tbsp chipotle mayo, 1 tbsp queso, and 4 to 5 pieces of broken tortilla chips. Fold the sides in, then roll tightly from the bottom, tucking in sides as you go. Repeat with remaining tortillas and fillings.
- Step 8: Heat a large nonstick skillet over medium heat. Sprinkle 1/4 cup shredded cheddar cheese in a line about the length of a burrito in the center of the skillet. Place a burrito seam-side down onto the cheese. When the cheese browns around the edges, gently flip the burrito, pressing the cheese to the seam side, and cook until golden brown on the other side, about 1 to 2 minutes. Transfer to a plate and repeat with remaining burritos.
- Step 9: Serve each burrito warm with sour cream and hot sauce on the side.
Tips & Variations
- For extra crispiness, brush the outside of each burrito lightly with butter before grilling.
- Use homemade queso for a fresher flavor or substitute with your favorite melted cheese sauce.
- Swap ground beef for ground turkey or plant-based meat for a different protein option.
- If you like it spicier, add extra chipotle sauce or hot sauce inside the burrito.
Storage
Store leftover burritos in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the crisp cheese crust, or microwave covered for 1 to 2 minutes until warm. Avoid microwaving uncovered to keep the tortilla from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burritos ahead of time?
Yes, you can assemble the burritos and refrigerate them before grilling. For best results, grill them just before serving to keep the cheese crispy and melted.
What can I use instead of basmati rice?
Long grain white rice or jasmine rice can be good substitutes. Just adjust cooking time as needed and rinse rice well before cooking.
PrintCopycat Taco Bell Grilled Cheese Burritos Recipe
This Copycat Taco Bell Grilled Cheese Burrito recipe combines seasoned ground beef, flavorful Spanish rice, and a creamy chipotle mayo, all wrapped in a flour tortilla with melted cheddar and queso cheese. The burritos are pan-grilled until golden and crispy, replicating the beloved fast-food favorite’s cheesy, crunchy, and savory experience at home.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 burritos 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Spanish Rice
- 1 tbsp unsalted butter
- 3/4 cup uncooked basmati rice, rinsed
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp onion powder
- 1 cup low-sodium chicken broth
- 1/2 cup tomato sauce
Seasoned Beef
- 1 tbsp neutral oil
- 1 lb ground beef
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup low-sodium chicken broth
- 1/2 cup tomato sauce
Chipotle Mayonnaise
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp chipotle sauce from a can of chipotle chiles in adobo
Burrito Assembly
- 6 (10″ ) flour tortillas
- 1/2 cup store-bought or homemade queso, divided
- 1 cup red tortilla chips, broken into large pieces
- 8 oz cheddar, shredded (about 1 1/2 cups), divided
- Sour cream and hot sauce, for serving
Instructions
- Make Spanish Rice: In a small saucepan over medium heat, melt the butter. Add the rinsed basmati rice and cook while stirring occasionally until it becomes toasted and golden brown, about 5 minutes. Stir in garlic powder, kosher salt, and onion powder; cook for another minute until fragrant. Pour in the chicken broth and tomato sauce; bring the mixture to a boil. Reduce heat to low, cover with a lid, and cook undisturbed for 17 minutes until the rice is tender. Remove lid and fluff rice with a fork.
- Cook Seasoned Beef: Heat neutral oil in a large skillet over medium heat. Add ground beef, breaking it up with a spoon, and cook until browned, about 7 minutes. Stir in garlic powder, ground cumin, chili powder, kosher salt, onion powder, and paprika until evenly combined. Pour in chicken broth and tomato sauce, bring to a simmer, and cook while stirring occasionally until most of the liquid has been absorbed, about 5 minutes.
- Prepare Chipotle Mayonnaise: In a small bowl, whisk together sour cream, mayonnaise, and chipotle sauce until smooth and well blended. Set aside.
- Assemble Burritos: Lay one flour tortilla flat on a work surface. Layer in the center 1/2 cup of Spanish rice, 1/2 cup of the seasoned beef, 1 tablespoon chipotle mayo, 1 tablespoon queso, and 4-5 broken red tortilla chips. Fold two sides of the tortilla toward the center, then bring the bottom half up and over the filling, rolling tightly and tucking in the sides to form a burrito. Repeat with remaining tortillas and fillings.
- Grill Burritos with Cheese: Heat a large nonstick skillet over medium heat. Scatter about 1/4 cup shredded cheddar cheese in a line roughly the length of a burrito in the center of the pan. Place one burrito seam-side down directly on the cheese. When the cheese starts to melt and brown around the edges, carefully flip the burrito with a spatula so the cheese adheres to the seam side of the burrito. Continue cooking until the other side of the burrito is golden brown, about 1-2 minutes. Remove the burrito to a platter. Repeat with remaining burritos and cheese.
- Serve: Plate the grilled cheese burritos with sour cream and hot sauce on the side for dipping and extra flavor.
Notes
- Use rinsed basmati rice for fluffy, separate grains.
- Adjust chipotle sauce quantity to control spice level.
- For crispier burritos, press down gently while grilling.
- Can substitute ground turkey or chicken for beef.
- Prepare components ahead and assemble before grilling for convenience.
Keywords: grilled cheese burrito, Taco Bell copycat, Spanish rice, seasoned ground beef burrito, chipotle mayo burrito
