Description
This Grilled Cheese Burritos recipe combines flavorful homemade Mexican rice, seasoned ground beef taco meat, and a smoky chipotle mayo, all wrapped in large tortillas and grilled to golden perfection with melted cheese.
Ingredients
Scale
- 1 cup long grain white rice
- 1 tablespoon avocado oil
- 1½ cups chicken broth (low or no sodium)
- 4 ounces tomato sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon
- ¼ teaspoon salt
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon dried oregano
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice (approx 1 small lime)
- 1 teaspoon honey
- 2 chipotle chiles in adobo sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 8 large tortillas (burrito size)
- 2 cups Mexican rice (cooked)
- 1 pound taco meat (prepared)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (prepared)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Heat the avocado oil in a skillet over medium heat, then add the rice and cook until the rice looks bright white. Pour in the chicken broth, tomato sauce, and add onion powder, garlic powder, chicken bouillon, and salt. Stir and bring to a simmer. Reduce heat to low, cover, and cook for 25 minutes. Remove from heat and keep covered for an additional 10 minutes. Fluff rice with a fork and stir in the tomato sauce again.
- In a medium skillet over medium heat, cook the ground beef, crumbling it as it cooks, until browned and no pink remains. Drain excess grease. Add chili powder, cumin, salt, and oregano. Stir well to combine and cook for another minute to incorporate flavors. Remove from heat.
- In a small blender or food processor, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo, garlic powder, smoked paprika, and salt. Blend until smooth and creamy. Set aside.
- Lay a large tortilla flat. Layer in order: Mexican rice, taco meat, tortilla strips, warmed nacho cheese sauce, sour cream, and chipotle mayo. Roll the tortilla tightly into a burrito and place seam-side down. Repeat for all tortillas.
- Heat a large skillet or griddle over medium heat. Sprinkle a handful of shredded Mexican cheese on the skillet and let it melt. Place a burrito seam-side down onto the melted cheese; cook about 2 minutes until cheese begins to crisp. Sprinkle another handful of cheese next to the burrito on the skillet. Using a spatula, flip the burrito onto the new melted cheese. Cook an additional 2 minutes until the cheese is toasted and golden on both sides. Remove the burrito and set aside. Repeat with remaining burritos.
- Serve the grilled cheese burritos warm with additional chipotle mayo for dipping.
Notes
- This recipe serves as a comforting meal packed with bold flavors.
- Customize the fillings as per your taste.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 620
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg
Keywords: Cheesy Grilled Burritos, Mexican Rice, Ground Beef, Chipotle Mayo