Description
Crispy Grilled Cheese Burrito recipe. Learn how to make this satisfying meal with personal tips and kitchen stories. Perfect for a quick dinner!
Ingredients
Scale
- Main Components:
- 4 large (10-12 inch) flour tortillas
- 1 lb lean ground beef
- 2 cups (8 oz) sharp cheddar cheese, grated from block
- 1 cup (4 oz) Monterey Jack cheese, grated from block
- 4 tbsp unsalted butter, melted
- Flavor Boosters:
- 1 packet (1 oz) taco seasoning
- 1/2 cup chunky salsa, plus more for serving
- 1/4 cup sour cream, plus more for serving
- Optional Extras:
- Guacamole, for serving
- Sliced jalapeños, for a kick
- Chopped fresh cilantro, for garnish
Instructions
- Prep the Beef: First things first, get that ground beef sizzling in a skillet over medium-high heat. Break it up with a spoon, you know the drill. Cook it until it’s all browned through, no pink bits left. Then, drain off any excess fat. Honestly, I always forget this step and end up with a slightly greasy meal, oops! Stir in your taco seasoning and about half the salsa. Let it simmer for a few minutes so those flavors really get to know each other. Set it aside.
- Grate the Cheese: While the beef is doing its thing, grab your blocks of cheddar and Monterey Jack. Get to grating! I usually do this right over a big bowl. This is where the magic starts for that cheesy melt. Don’t use pre-shredded; it just doesn’t melt the same way, I’ve tried, and it always leaves me disappointed. This step is a little arm workout, but so worth it for that gooey goodness.
- Assemble the Burritos: Lay out your large tortillas. Spoon a generous amount of the seasoned ground beef down the center of each. Then, sprinkle a good amount of both grated cheeses over the beef. Add a spoonful of sour cream if you like, or save it for dipping. Now, fold the sides of the tortilla in, then roll it up tightly from the bottom. Think of it like swaddling a baby, you want it snug! This is crucial for a tidy Grilled Cheese Burrito.
- Butter the Tortillas: Melt about half your butter in a small bowl. Brush the outside of each assembled burrito with a thin, even layer of melted butter. Make sure you get both sides! This is the secret to that ridiculously crispy, golden exterior. I once just threw them in the pan without buttering, thinking “eh, it’ll be fine,” and they were just… sad. Don’t make my mistake; butter is your friend for this amazing wrap.
- Grill ‘Em Up: Heat a large non-stick skillet or griddle over medium heat. Place one or two buttered burritos, seam-side down, in the hot pan. Cook for about 3-4 minutes per side, until they’re golden brown and wonderfully crispy. You want that cheese inside to be all melty and gooey. Don’t rush it! I’ve burned a few trying to speed things up, and a burnt burrito is a tragedy.
- Serve Hot and Enjoy: Once your burrito is beautifully golden and the cheese is oozing, carefully remove it from the pan. Let it rest for just a minute or two – it’ll be scorching hot inside! Then, slice it in half, if you’re feeling fancy, or just dive right in. Serve with extra salsa or sour cream for dipping, maybe some guacamole. The smell alone is enough to make your stomach rumble, honestly!