Grilled Cheese Burrito Taco Bell Copycat

Grilled Cheese Burrito Taco Bell Copycat: Ingredients

• Ground Beef (1 lb): This is the hearty base, hon! I usually go for 80/20 because a little fat means a lot of flavor, but lean works too if you’re watching things. Don’t drain it too much, some of that beefy goodness makes the filling extra rich.
• Taco Seasoning (1 packet, 1 oz): You could make your own, but let’s be real, sometimes a packet is just easier. It brings all those classic Taco Bell flavors we love. I once tried a ‘spicy’ version and my eyes watered for days stick to mild if you’re not a heat fiend!
• Large Flour Tortillas (8-10 count, 10-12 inches): These are your canvas! Make sure they’re big enough to hold all that deliciousness. Too small and you’ll have a blowout on your hands, trust me, I’ve been there with fillings spilling everywhere.
• Shredded Cheddar Cheese (1 cup): The classic! This is for inside the burrito. I prefer to shred my own because it melts smoother, but pre-shredded is fine. Just don’t use skim milk cheese, it just doesn’t melt right, and we want gooey!
• Shredded Mozzarella Cheese (1 cup): This is for the outside grill. Mozzarella gets that beautiful, crispy, golden crust. I tried using just cheddar once, and it didn’t crisp up the same way.
• Nacho Cheese Sauce (1/2 cup): That signature liquid gold! You can find it in a jar, or sometimes in the refrigerated section. It adds that unmistakable Taco Bell creaminess. Don’t skip it, it’s a game-changer for this Grilled Cheese Burrito Taco Bell!
• Sour Cream (1/4 cup): A little tang to balance the richness. I like to add it directly into the burrito, but a dollop on the side works too. Full-fat, please flavor over everything!
• Butter (2-3 tbsp): For grilling the outside of the burrito. This is where you get that crispy, golden, cheesy crust. I always use unsalted so I can control the seasoning, but honestly, any butter works.

Instructions

Prep the Grilled Cheese Burrito Taco Bell Filling:

First things first, brown your ground beef in a skillet over medium-high heat. Break it up with a spoon as it cooks. Once it’s all browned up and no pink remains, drain off any excess grease. This step is crucial for not having a greasy burrito later! Stir in your taco seasoning according to package directions, usually with a splash of water, and let it simmer for a few minutes. The kitchen will start smelling amazing, making your stomach rumble, I promise!

Assemble Your Burrito Masterpiece:

Now for the fun part! Lay a large flour tortilla flat. Scoop about 1/4 to 1/3 cup of the seasoned ground beef mixture down the center. Drizzle about a tablespoon of nacho cheese sauce over the beef, then sprinkle with about 2 tablespoons of shredded cheddar cheese and a dollop of sour cream. Don’t overfill, that’s where I always mess up and end up with a torn tortilla! Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a neat, compact burrito. Repeat for the remaining burritos.

Grill the Cheesy Exterior:

Melt about 1 tablespoon of butter in a large non-stick skillet or on a griddle over medium heat. Once the butter is shimmering, sprinkle a generous handful of shredded mozzarella cheese directly onto the skillet in a rectangle shape, slightly larger than your burrito. This is the magic! Let it melt and start to get bubbly and slightly crispy, about 1-2 minutes. You’ll smell that beautiful toasted cheese aroma.

Flip and Finish Your Grilled Cheese Burrito Taco Bell:

Carefully place one assembled burrito seam-side down onto the melted, bubbly mozzarella. Press down gently with a spatula to ensure the cheese adheres. Let it grill for another 2-3 minutes, until the cheese is golden brown and crispy, forming a beautiful crust on your Grilled Cheese Burrito Taco Bell. This is where I always get impatient, but resist the urge to flip too early!

Add the Inner Cheesy Goodness:

Once that first side is perfectly golden and crispy, carefully flip the burrito over. Cook for another 2-3 minutes, just enough to warm the inside through and get a little color on the tortilla. You’re not trying to grill more cheese here, just heating. Sometimes I’ll add a tiny bit more butter to the pan if it looks dry, just to get a nice, even warmth.

Serve Up Your Homemade Grilled Cheese Burrito Taco Bell:

Remove your glorious Grilled Cheese Burrito Taco Bell from the skillet. Let it cool for just a minute or two before slicing diagonally, if you’re feeling fancy. The inside will be wonderfully warm and gooey, and the outside will have that irresistible crispy cheese crust. It looks and smells like pure comfort food. Grab a napkin, because this is going to be a delicious, cheesy experience!

Grilled Cheese Burrito Taco Bell Storage Tips

Okay, so you made a batch of these glorious Grilled Cheese Burrito Taco Bell copycats and have some leftovers? Awesome! Once they’ve cooled completely, wrap each burrito tightly in plastic wrap, then pop them into an airtight container. They’ll keep in the fridge for up to 3 days. I tried microwaving one once, and the cheese crust got all soft and sad so don’t do that, lol. My favorite way to reheat is in an air fryer at 350°F (175°C) for about 8-10 minutes, or in a preheated oven at 375°F (190°C) for 15-20 minutes, flipping halfway. This brings back that crispy exterior, which is key for the Grilled Cheese Burrito Taco Bell experience!

Ingredient Swaps for Your Grilled Cheese Burrito Taco Bell

I’ve experimented a bit with this Grilled Cheese Burrito Taco Bell recipe, because, you know, sometimes you just use what you have! If you’re out of ground beef, ground turkey or even seasoned black beans work really well for the filling, though the flavor profile will be a bit different. For the cheese inside, a Monterey Jack or a Mexican blend would be a tasty swap for cheddar. For the outside, don’t stray too far from mozzarella if you want that crisp, stretchy crust I tried Colby Jack once, and it worked… kinda, but not as beautifully. No nacho cheese sauce? A quick homemade cheese sauce with milk, butter, and cheddar can work in a pinch, but it won’t have that exact signature flavor.

Serving Up Your Grilled Cheese Burrito Taco Bell

This Grilled Cheese Burrito Taco Bell is a meal in itself, but sometimes I like to make it a whole feast! For a casual weeknight, a simple side of seasoned rice or some crispy tortilla chips with extra salsa is perfect. If I’m feeling fancy, a fresh side salad with a zesty lime vinaigrette cuts through the richness beautifully. And for drinks? Honestly, a cold soda or even a refreshing agua fresca just hits different. This dish and a good action movie? Yes please! Or, for a cozy night, pair it with a rom-com and a big, comfy blanket. It’s comfort food that fits any mood.

The Story Behind This Cheesy Burrito Taco Bell Vibe

While the original Grilled Cheese Burrito Taco Bell is a modern fast-food marvel, the concept of a cheesy, grilled tortilla is pretty timeless in Mexican-inspired cuisine. Think quesadillas or even crispy tacos. For me, discovering this particular burrito was like finding a secret menu item that actually made it to the main stage. It combined two of my absolute favorite things: a classic grilled cheese sandwich and a hearty, flavorful burrito. It became special to me because it represented that perfect blend of nostalgic comfort food and exciting new flavors, a reminder that sometimes the best innovations are simple mash-ups of things we already love. It’s a testament to how food can evolve and surprise us, creating new traditions right in our own kitchens.

Grilled Cheese Burrito Taco Bell: Frequently Asked Questions

→ Can I make the Grilled Cheese Burrito Taco Bell vegetarian?

Absolutely! I’ve swapped the ground beef for seasoned black beans or even crumbled plant-based meat before. Just make sure your filling is flavorful, a little extra taco seasoning or some smoked paprika works wonders. It’s still super satisfying!

→ What if I don’t have nacho cheese sauce for my Grilled Cheese Burrito Taco Bell?

If you’re out, you can make a quick cheese sauce with butter, flour, milk, and cheddar. It won’t be quite the same Taco Bell vibe, but it’ll still be cheesy and delicious. I’ve done it in a pinch, and it worked out pretty well, just a different kind of gooey.

→ How do I prevent my Grilled Cheese Burrito Taco Bell from falling apart?

The key is not to overfill, and to roll it TIGHTLY! Fold in the sides first, then roll from the bottom. Also, make sure your tortillas are warm, either by microwaving them for a few seconds or warming them on a dry skillet, which makes them more pliable. I learned that the hard way with a few explosive burritos!

→ Can I freeze these homemade Grilled Cheese Burrito Taco Bell burritos?

You can! Wrap them individually in plastic wrap, then foil, and freeze for up to a month. Thaw them in the fridge overnight, then reheat in the oven or air fryer for the best crispy results. I tried freezing one once without the foil, and it got a bit freezer-burnt, oops!

→ What are some fun variations for this Grilled Cheese Burrito Taco Bell?

Oh, so many! You could add some cooked rice to the filling for extra bulk, or some pickled jalapeños for a kick. I’ve also tried adding a smoky chipotle mayo drizzle inside. Get creative with your favorite toppings and fillings the base is so versatile!