Grilled Cheese Burrito (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground beef
02 -
3/4 cup water
03 -
1 (1-oz) packet Taco Bell taco seasoning
04 -
1 cup sweet corn, warmed
05 -
8 large burrito-size flour tortillas
06 -
2 cups cooked Mexican rice, warmed
07 -
2 Roma tomatoes, diced
08 -
1 (15-oz) can cheese dip
09 -
1 cup sour cream
10 -
3 cups freshly shredded Colby jack cheese, divided
11 -
2 cups tortilla strips
12 -
Chopped cilantro, for garnish (optional)
# Instructions:
01 -
In a large skillet over medium-high heat, cook and crumble the ground beef until browned. Add water and taco seasoning, then simmer until the liquid is mostly gone—about 4 minutes. Stir in the corn, then set aside.
02 -
Microwave the tortillas for about 1 minute, flipping halfway through, to make them soft and easy to roll.
03 -
Spoon 3–4 tablespoons of beef into the center of a tortilla. Top with rice, tomatoes, cheese dip, sour cream, shredded cheese, and a handful of tortilla strips. Leave a border around the edge for folding. Fold in the sides and roll up tightly.
04 -
Spray a skillet with non-stick spray. Add 1/4 cup of shredded cheese to the skillet and let it melt and bubble. Place the burrito seam-side down at the edge of the cheese and roll through it to coat. Repeat with the remaining burritos.
05 -
Serve immediately while hot and crisp. Garnish with fresh cilantro if desired.
# Notes:
01 -
Refrigerate leftovers in an airtight container for up to 2 days.
02 -
Freeze cooled burritos wrapped in foil for up to 3 months.
03 -
Reheat in a 350°F oven until heated through. Tent with foil if they brown too quickly.
04 -
Warming rice and corn before assembling helps everything stay hot.
05 -
You can prep the fillings ahead of time for quicker assembly later.