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Copycat Taco Bell Grilled Cheese Burritos Recipe

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4.8 from 139 reviews

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.

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

  1. 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.
  2. 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.
  3. Prepare Chipotle Mayonnaise: In a small bowl, whisk together sour cream, mayonnaise, and chipotle sauce until smooth and well blended. Set aside.
  4. 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.
  5. 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.
  6. 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

Find it online: https://topreci.com/copycat-taco-bell-grilled-cheese-burritos-recipe/