Name: Taco Bell Grilled Cheese Burrito
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 9 ounces ground beef; 1 chipotle pepper in adobo; 1 tbsp tomato paste; 1 onion; 2 clove garlic; 1 tsp salt; 0.5 tsp black pepper; 1 tsp paprika; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp turmeric; 1 tsp garlic powder; 1 tsp MSG; 1 tbsp olive oil; 1.25 cups rice; 1 tbsp tomato paste; 2 bay leaves; 1 tsp salt; 0.5 tsp black pepper; 1 tsp garlic powder; 1 tsp paprika; 0.5 tsp turmeric; 0.5 tsp ground cumin; 1 tbsp olive oil; 1.75 cups mini tortilla strips; 0.5 cup sour cream; guacamole made from 2 avocados; 0.75 cup evaporated milk; 6 slice melting cheese; salt & pepper

Cheesy, spicy, and loaded with flavor, this Taco Bell–inspired Grilled Cheese Burrito brings all the comfort and crunch of fast food straight to your kitchen. With juicy chipotle beef, seasoned rice, crispy tortilla strips, cool sour cream, and creamy cheese sauce, it’s the ultimate wrap for anyone who loves bold, melty flavors.

Dinner

50 m

Mexican

Delicate Kitchen

March 8, 2026

Delicate-kitchen.com

From the Cook

1/7

Taco Bell Grilled Cheese Burrito

Delicate Kitchen Verified

Delicate-kitchen.com

Ingredients

Warning0 allergens identified

Taco Bell Grilled Cheese Burrito

Chipotle Beef

9 ounces ground beef

1 chipotle pepper in adobo

1 tbsp tomato paste

1 onion

2 clove garlic

1 tsp salt

½ tsp black pepper

1 tsp paprika

1 tsp chili powder

1 tsp ground cumin

½ tsp turmeric

1 tsp garlic powder

1 tsp MSGoptional

1 tbsp olive oil

Mexican Rice

1 ¼ cups riceuncooked

1 tbsp tomato paste

2 bay leaves

1 tsp salt

½ tsp black pepper

1 tsp garlic powder

1 tsp paprika

½ tsp turmeric

½ tsp ground cumin

1 tbsp olive oil

Fillings

1 ¾ cups mini tortilla strips

½ cup sour cream

guacamole made from 2 avocadoskeep chilled before serving

Cheese Sauce

¾ cup evaporated milk

6 slice melting cheese

salt & pepperto taste

Chipotle Sauce

1 chipotle pepperblended with 1 tbsp water

3 tablespoons mayonnaise

½ tsp lime juice

1 tsp honey

½ tsp paprika

½ tsp garlic powder

salt & pepperto taste

Cheese Crust

3 ½ ounces cheeseshredded

1 tsp olive oil

Instructions

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Instructions

Heat olive oil in a pot, add tomato paste, and toast briefly. Stir in the uncooked rice, then add about 500 ml of water, bay leaves, and all seasonings. Bring to a boil, then lower the heat to level 3, cover, and let cook for 30 minutes. From minute 25, reduce to level 2, and after 30 minutes, turn the heat off completely. Let it rest for 5 minutes so the steam finishes cooking the rice. If the bottom sticks a bit, just add a splash of water, cover, and cook again on low (level 1–2) until soft. Stir once or twice while cooking to prevent sticking, this method gives you perfectly fluffy, flavorful rice every time.

Heat oil or butter in a pan, add the chopped onion, and sauté until soft and fragrant. Then add the garlic and cook briefly before adding the ground beef. Once the beef is browned, stir in the chipotle, tomato paste, and all spices. If it looks too thick, add a splash of water and let it simmer for 3–5 minutes until rich, saucy, and coated in flavor.

In a small pot, heat the evaporated milk over low heat. Add the cheese slices and stir constantly until melted and smooth. Season with salt and pepper to taste, then keep warm.

Cut tortillas into thin strips and fry over medium heat (level 5) until golden and crispy, not too dark. Season immediately with salt, pepper, paprika, and garlic powder. If you want a shortcut, crushed Doritos also work great for crunch.

Whisk together all ingredients until smooth and creamy. Adjust the flavor with extra lime juice or honey if needed. This sauce adds the perfect smoky kick to balance all the cheesy richness.

Lay out each tortilla and add a spoonful of rice as your base. Top with a generous scoop of chipotle beef, a handful of tortilla strips or crushed chips, a spoon of sour cream, a bit of guacamole (cold, never warm), a drizzle of chipotle sauce, and a spoon of cheese sauce. Fold the burrito tightly. If your tortilla feels dry or starts to crack, lightly moisten it with a few drops of water to make it flexible again.

Use a non-stick pan only, never stainless steel, because the cheese crust will stick and burn. Add a drizzle of olive oil to the pan, sprinkle a layer of shredded cheese directly on top, and place the burrito seam-side down. Grill over medium heat until the cheese melts and turns golden and crispy. Carefully flip and toast the other side if desired. The result is a burrito with a perfect golden cheese crust on the outside and creamy, melty layers on the inside.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Toast Your Tortilla First 🔥
Lightly toast the tortilla in a dry skillet for 20-30 seconds before assembling to create a structural barrier that prevents sogginess and adds subtle nutty flavor to complement the spices.
Bloom Your Spices in Oil 🧄
Heat your cumin, paprika, and chili powder in olive oil for 30 seconds before adding to the ground beef to unlock their essential oils and create a deeper, more concentrated flavor profile.
Make a Creamy Chipotle Mayo 🌶️
Blend chipotle peppers in adobo with mayonnaise and a touch of honey to create a silky spread that balances heat with sweetness and prevents the burrito from drying out during grilling.
Butter Your Griddle, Not Just Oil 🧈
Use a combination of olive oil and butter on your griddle to achieve superior browning and a golden, crispy exterior on the burrito while preventing the cheese from browning too quickly inside.
Crisp Your Tortilla Strips Separately ✨
Fry your tortilla strips in oil until golden 5 minutes before serving and drain on paper towels to maintain their crunch—adding them cold right before eating prevents them from softening in the warm burrito.