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Crispiest, Cheesiest Grilled Cheese Beef Burrito

Imagine marrying the best parts of taco night with that irresistible crispy, cheesy crust we all adore from a grilled cheese. It's real, and it's this incredible Grilled Cheese Beef Burrito! One bite of that crispy, golden cheese giving way to a warm, flavorful beef and salsa filling, and you'll be hooked. It's easy enough for a weeknight, but feels totally special. It’s pure comfort, rolled up and grilled to crispy perfection.
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Servings: 8 burritos
Course: Dinner, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 packet taco seasoning mix
  • 2/3 cup water
  • 8 large flour tortillas burrito size
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup salsa
  • 1/4 cup chopped white onion
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp olive oil

Equipment

  • Large skillet
  • Spatula

Method
 

  1. Step 1: In a large skillet, brown ground beef over medium-high heat, breaking it up as it cooks. Drain any excess grease. Stir in the taco seasoning mix and water. Bring to a simmer, then lower heat to low and cook for 5-7 minutes, stirring occasionally, until most liquid is absorbed. Remove from heat.
  2. Step 2: Lay a large flour tortilla flat. Sprinkle about ¼ cup of the shredded cheddar and Monterey Jack cheese blend evenly over one half of the tortilla.
  3. Step 3: On the opposite half of the tortilla (without cheese), spoon about ¼ of the seasoned ground beef mixture. Top the beef with about 2 tablespoons of salsa, a sprinkle of chopped onion, and fresh cilantro. Optional: Add pickled jalapeños.
  4. Step 4: Fold in the short sides of the tortilla over the filling. Starting from the bottom (filling side), tightly roll the tortilla up, ensuring the cheese-sprinkled half is facing outwards. Repeat with remaining tortillas and filling.
  5. Step 5: Heat 1 tablespoon of olive oil in a large non-stick skillet or griddle over medium heat. Carefully place 1 or 2 burritos in the skillet, cheese-sprinkled side down. Cook for 3-5 minutes, or until cheese is melted, golden, and forms a crispy crust. Watch carefully to prevent burning.
  6. Step 6: Using a spatula, carefully flip the burritos over. Cook for another 3-5 minutes until the other side is golden brown and the filling is heated through.
  7. Step 7: Remove burritos from the skillet and serve immediately while hot and crispy. Top with optional sour cream, guacamole, or pickled jalapeños if desired.

Notes

Tips for Success: Drain excess beef grease completely. Don't overfill burritos to ensure tight rolling and prevent blowouts. Roll burritos tightly. Use medium heat for grilling to achieve a golden, crispy crust without burning the cheese. A good non-stick skillet makes flipping and cleanup easier.
Substitutions & Additions: Use ground chicken, turkey, plant-based crumbles, shredded chicken, or pork instead of beef. Experiment with different cheeses like Mexican blend or Pepper Jack. Add finely diced bell peppers, corn, black beans, or refried beans to the filling. Drizzle in hot sauce, taco sauce, or BBQ sauce for added flavor. If you don't like cilantro, use green onions instead.
Storage: Best enjoyed fresh. Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a skillet over medium heat, a toaster oven, or an air fryer to help crisp them back up, rather than just microwaving. The beef filling can be made 2-3 days ahead and stored in the fridge. Un-grilled burritos can be frozen for 2-3 months; wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw overnight in the fridge before grilling, or grill from frozen over lower heat, increasing cooking time.