Yield: 8 Servings
Taco Bell Grilled Cheese Burrito
These super cheesy copycat Grilled Cheese Burritos are an even better version than the real deal! Pull this recipe out on the weekends or when friends are over, and impress them with a healthier version of this Taco Bell hit!b
Ingredients
- 1 pound ground beef
- ¾ cup water
- 1 1-oz packet Taco Bell taco seasoning
- 1 cup sweet corn, warmed
- 8 large burrito size flour tortillas
- 2 cups cooked Mexican rice, warmed
- 2 Roma tomatoes, diced
- 1 15-oz can cheese dip
- 1 cup sour cream
- 3 cups freshly shredded Colby jack cheese, divided
- 2 cups tortilla strips
- Cilantro, garnish, if desired
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Instructions
- In a large skillet over medium high heat, crumble and cook the beef until browned completely. Then pour in the water and taco seasoning and let it simmer until the water has cooked off, about 4 minutes. Stir in the corn then remove the pan from the heat and set aside.
- Warm up the tortillas in the microwave for 1 minute, flipping them halfway through.
- Spoon 3-4 tablespoons of the beef mixture into the center of the tortilla and leave about 1 ½ -2 inches on the sides for a border.
- Spoon 2-3 tablespoons of Mexican rice, then 1-2 tablespoons of tomatoes, 2-3 tablespoons of cheese sauce, 1-2 tablespoons of sour cream, 2-3 tablespoons of shredded cheese and 1 handful of tortilla strips.
- Fold the sides in then roll the tortilla up and repeat the process with the remaining ingredients.
- Spray a large skillet with non-stick cooking spray then add ¼ cup of the remaining shredded cheese to the pan and let it melt fully and start to bubble.
- Place a burrito on the edge of the cheese and carefully roll it up as you push the cheese around the burrito.
- Repeat the process with the remaining cheese and burritos then serve immediately with freshly minced cilantro for garnish, if desired.
Notes
- Refrigerate: Once made, grilled cheese burritos are best served fresh, but can be stored in an airtight container in the fridge for up to 2 days.
- Freeze: Cool the burritos down, wrap in foil, and freeze for up to three months.
- Reheat: Reheat in the oven at 350F until warmed through. If they start to get too browned, tent them with foil.
- Warm Up: Make sure your rice and corn are heated before starting to assemble the burritos, or the filling won’t be as warm and tasty.
- Prep Ahead: For a simpler cooking process, you can prep all of the ingredients ahead of time, and store them in the fridge for a quick and easy dinner.
- Sandwich Press: Another option for adding the cheese is to lay a sheet of parchment on a heated cast-iron griddle or skillet (it should be low to medium heat, not scorching hot - you don’t want to burn the cheese). Place the cheese on the parchment, nestle your burrito in the cheese, and then press with a second, heated cast iron pan. Yum!
Nutrition
Serving: 1, Calories: 1494kcal, Carbohydrates: 149g, Protein: 68g, Fat: 71g, Saturated Fat: 31g, Polyunsaturated Fat: 33g, Trans Fat: 2g, Cholesterol: 175mg, Sodium: 2981mg, Fiber: 21g, Sugar: 15g