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The Taco Bell Grilled Cheese Burrito is a comfort food classic that turns simple pantry ingredients into something outrageously satisfying. First launched as a limited-time offering in 2020, this burrito became an instant fan favorite—and with good reason. It’s bold, cheesy, and indulgent in all the right ways. And if you’ve ever had to wait for it to return to the menu, you know why making it at home is the best move you’ll ever make.
I first tried my hand at this burrito during a weekend craving that struck after Taco Bell had rotated it off their menu. After a few attempts, I found the perfect balance—just enough spice in the beef, a satisfying layer of rice, creamy nacho cheese, and that incredible grilled cheese crust on the outside. It quickly turned into one of those recipes I pull out for friends and family when I want to serve something memorable, a little nostalgic, and downright fun.
The first time I served this at a Friday game night, everyone asked for seconds. It’s the kind of recipe that turns a casual dinner into something exciting.
Ingredients with Purpose
- Ground beef: Choose an 80/20 blend for maximum flavor and moisture. You'll brown it and season it to mimic that signature Taco Bell beef flavor.
- Taco seasoning: A packet of Taco Bell-brand taco seasoning will give you the most accurate taste, but any quality blend with paprika, cumin, and garlic powder works well.
- Mexican rice: Cooked and warm. Adds body to the burrito and soaks up the sauces. You can use leftover rice tossed with a bit of tomato sauce and cumin if you’re short on time.
- Nacho cheese sauce: Warmed slightly for easy spreading. You can use store-bought or melt down Velveeta with a splash of milk and hot sauce for a homemade version.
- Tortilla strips: For crunch. If you can’t find the packaged kind, just fry some corn tortillas cut into strips until crispy.
- Sour cream: Adds a cooling tang that balances out all the savory flavors.
- Diced tomatoes: A pop of freshness. Roma tomatoes work well for their firmness.
- Shredded cheese: Colby Jack is the most authentic, but a blend of cheddar and Monterey Jack is also delicious.
- Large flour tortillas: Burrito size. Warm them before assembling to prevent cracking.
- Extra shredded cheese (for the outer crust): This is what gives the burrito its name. A mix of cheddar and mozzarella melts beautifully for that golden finish.
I always recommend prepping all ingredients first—mise en place makes the process smoother, especially with the cheese crust step at the end.
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How to Make the Grilled Cheese Burrito
- Step 1: Prepare the beef filling
- In a skillet over medium-high heat, cook your ground beef until browned, breaking it up with a wooden spoon. Drain excess fat, then stir in taco seasoning and ¼ cup of water. Let it simmer for about 5–7 minutes until thickened. Add the corn and stir. Set aside, keeping it warm.
- Step 2: Warm the tortillas and rice
- Microwave the tortillas for about 30 seconds, or heat them briefly in a dry skillet. Warm the rice separately. This keeps everything pliable and ready for assembly.
- Step 3: Assemble the burritos
- Lay a tortilla flat on a clean surface. Spoon in a generous portion of seasoned beef and corn. Add a scoop of Mexican rice, followed by a spoonful of nacho cheese sauce. Top with diced tomatoes, shredded cheese, a dollop of sour cream, and a small handful of tortilla strips. Leave some space on the sides for folding. Fold in the sides, then roll up the burrito tightly from the bottom. Press gently to seal.
- Step 4: Create the grilled cheese crust
- In a nonstick skillet over medium heat, sprinkle a thin layer of shredded cheese in a circle roughly the size of your burrito. As the cheese melts and begins to bubble, place the burrito seam-side down on top of the cheese. Press it lightly into the cheese with a spatula and let it cook for 1–2 minutes. Once the cheese has formed a golden crust, carefully roll the burrito in the skillet to coat more sides if desired. Repeat with remaining burritos.
This burrito is always a hit during movie nights or when we’re having a fast-food-at-home night. My kids call it “better than drive-thru,” and I’m not arguing with that.
Pairing and Sides
- Street corn salad: Tangy, creamy, and fresh. It balances the richness of the cheese.
- Chili-lime roasted sweet potatoes: A colorful and flavorful side that’s easy to roast in the oven while you prep.
- Homemade salsa and guacamole: Perfect for dipping the ends or spooning on top.
Storage & Reheating
If you have leftovers:
- Refrigerate in an airtight container for up to 2 days. For the best texture, reheat in a toaster oven or skillet—not the microwave.
- To freeze: Wrap each burrito in foil after cooling. Store in a zip-top freezer bag for up to 2 months. Reheat in a 350°F oven for 20–25 minutes, unwrapped.
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Chef's Helpful Tips
- Use a second skillet to press the burrito while grilling the cheese crust. It ensures even contact and better browning.
- Try variations like ground chicken, shredded beef, or a vegetarian black bean and sweet potato mix for different flavor profiles.
- Double up on cheese inside if you’re feeling extra indulgent—more cheese never hurt a burrito!
Final Thoughts
This Taco Bell Grilled Cheese Burrito copycat isn’t just a decent recreation—it’s better than the original in all the right ways. It lets you take the essence of the fast-food classic and make it your own with higher-quality ingredients and personal twists. Once you get that first bite—the crunch of the grilled cheese shell, the creamy nacho interior, the spiced beef—you’ll understand why this has earned a permanent place in our dinner rotation. It’s fun, flavorful, and exactly the kind of recipe that turns a regular night into something to look forward to.
Frequently Asked Questions
- → Can I make this burrito ahead of time?
- Yes, you can prep and roll the burritos ahead—just grill them when ready to serve.
- → Can I freeze grilled cheese burritos?
- Definitely! Wrap in foil and freeze for up to 3 months. Reheat in the oven.
- → What’s the best cheese for the grilled part?
- Colby jack melts well and gets crispy, but cheddar or Mexican blend works too.
- → Can I use ground turkey instead of beef?
- Absolutely! Just season it the same way and cook it through.
- → How do I keep the tortilla from tearing?
- Warm the tortillas before rolling to make them soft and flexible.