Name: Easy Grilled Cheese Burrito Copycat Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 packet taco seasoning; 1/4 cup water; 2 cups cooked white rice; 1/2 cup nacho cheese sauce; 1/2 cup sour cream; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 4 large flour tortillas (burrito size); 1 tablespoon butter or oil (for grilling); Optional: chipotle sauce, jalapeños, or hot sauce for extra heat

Jump to Recipe·Leave a Review

This Easy Grilled Cheese Burrito Copycat Recipe brings all the cheesy, bold flavors of the fast-food favorite right into my kitchen. Packed with seasoned beef, rice, nacho cheese, sour cream, and wrapped in a crispy, cheese-grilled tortilla, this burrito is the ultimate comfort food. It’s indulgent, satisfying, and so easy to make at home whenever I’m craving that Tex-Mex flavor.

Why You’ll Love This Recipe

I love how this burrito checks all the boxes—it’s cheesy, meaty, creamy, and crispy all at once. It’s a great recipe to whip up for lunch, dinner, or even game day. Making it at home also means I can control the ingredients, adjust the spice level, and skip the drive-thru. Plus, it’s way more budget-friendly and customizable to fit any taste.

Ingredients

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

Ground beef
Taco seasoning
Cooked white rice
Nacho cheese sauce
Sour cream
Shredded cheddar cheese
Shredded mozzarella cheese
Large flour tortillas (burrito size)
Butter or oil (for grilling)
Optional: chipotle sauce, jalapeños, or hot sauce for extra heat

Directions

I start by browning the ground beef in a skillet over medium heat. Once cooked, I drain the fat and stir in taco seasoning and a splash of water. I let it simmer until thickened.
I warm the tortillas slightly so they’re easier to fold.
In the center of each tortilla, I layer cooked rice, seasoned beef, a generous spoonful of nacho cheese sauce, and a dollop of sour cream.
I fold in the sides and roll tightly into a burrito shape.
I heat a clean skillet or griddle and sprinkle shredded cheddar and mozzarella directly onto the surface in a rectangle about the size of the burrito.
Once the cheese begins to melt and crisp, I place the burrito seam-side down on top and let it grill until the cheese adheres and turns golden.
I flip to toast the other side if I want it extra crispy, then serve hot.

Servings and timing

This recipe makes 4 burritos and takes about 15 minutes of prep time and 15 minutes of cook time, for a total of 30 minutes.

Variations

I sometimes swap the ground beef for shredded chicken, ground turkey, or plant-based meat for a lighter version. If I want more heat, I mix chipotle sauce into the sour cream or add jalapeños. For extra texture, I throw in crunchy tortilla strips inside the burrito. I also love using a mix of cheeses like pepper jack and Colby for more flavor variety.

storage/reheating

I wrap leftovers in foil and store them in the fridge for up to 3 days. To reheat, I unwrap and warm them in a skillet over low heat to crisp the outside, or use an air fryer for a quicker option. If I’m short on time, I microwave in short bursts, but I prefer reheating on the stovetop for the best texture.

FAQs

Can I make these ahead of time?

Yes, I often prep the burritos in advance and store them in the fridge. I grill the cheese side just before serving so it stays crispy.

What’s the best way to get the cheese crispy?

I let the shredded cheese melt slightly in the hot skillet before adding the burrito on top—it needs a minute or two to create that golden crust.

Can I freeze these burritos?

I can freeze them ungrilled—just wrap tightly in foil or plastic wrap. When ready to eat, I thaw in the fridge overnight and grill the cheese side fresh.

What kind of rice works best?

I usually use plain white rice or Mexican rice. Leftover rice works perfectly, especially when it’s slightly dry and holds its shape.

Is there a vegetarian version?

Yes, I skip the meat and fill it with seasoned beans, rice, nacho cheese, and veggies like bell peppers or onions. It’s still super satisfying.

Conclusion

This Easy Grilled Cheese Burrito Copycat Recipe is everything I love about fast-food burritos—cheesy, saucy, crispy, and totally crave-worthy. It’s quick to make, easy to customize, and delivers big flavor every time. Whether I’m making lunch for the family or just treating myself, this homemade version always hits the spot.

Easy Grilled Cheese Burrito Copycat Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Easy Grilled Cheese Burrito Copycat Recipe brings the bold, cheesy flavors of the fast-food favorite to your kitchen. Stuffed with seasoned beef, rice, nacho cheese, and sour cream, then grilled with a crispy cheese crust, it’s indulgent, satisfying, and easy to customize.

Author: Mayaa
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 burritos
Category: Main Course
Method: Grilling, Skillet
Cuisine: Tex-Mex, American
Diet: Halal

Ingredients

1 lb ground beef
1 packet taco seasoning
1/4 cup water
2 cups cooked white rice
1/2 cup nacho cheese sauce
1/2 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
4 large flour tortillas (burrito size)
1 tablespoon butter or oil (for grilling)
Optional: chipotle sauce, jalapeños, or hot sauce for extra heat

Cook Mode Prevent your screen from going dark

Instructions

In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add taco seasoning and water. Simmer until thickened, about 2–3 minutes.
Warm tortillas slightly to make them pliable.
In the center of each tortilla, layer cooked rice, seasoned beef, nacho cheese sauce, and a dollop of sour cream.
Fold in the sides and roll tightly into a burrito shape.
Heat a clean skillet or griddle over medium heat. Sprinkle shredded cheddar and mozzarella directly onto the skillet in a rectangle the size of the burrito.
Once cheese starts to melt and crisp, place burrito seam-side down on top of the cheese. Cook until the cheese adheres and turns golden.
Flip to toast the other side if desired. Serve hot.