Cheesy Grilled Cheese Burrito (Print Version)
# Ingredients:
→ Main Fillings
01 -
450 g ground beef
02 -
1 packet taco seasoning (approx. 30 g)
→ Cheese
03 -
120 g shredded cheddar cheese
04 -
120 g shredded Monterey Jack cheese
→ Tortillas
05 -
4 large flour tortillas
→ Additional Fillings
06 -
240 ml cooked Mexican rice (optional)
07 -
120 ml sour cream
→ For Cooking
08 -
28 g unsalted butter
# Instructions:
01 -
In a skillet over medium heat, cook ground beef with taco seasoning and 60 ml water, stirring frequently until beef is thoroughly browned. Drain excess fat.
02 -
If using, warm cooked Mexican rice and any chosen beans. Set aside.
03 -
Lay one flour tortilla on a flat surface. Spread 30 ml sour cream down the center. Layer with 60 ml rice, a generous scoop of beef, and 60 g combined shredded cheeses.
04 -
Top with additional preferred fillings such as cooked beans or a drizzle of sauce, if desired.
05 -
Fold both sides of the tortilla inward and roll tightly to enclose the filling.
06 -
Lightly coat one side of each burrito with butter.
07 -
Sprinkle 30 g shredded cheese onto a heated nonstick skillet in a rectangular area. Place the burrito seam-side down onto the cheese and press gently. Cook 2–3 minutes until cheese has melted and formed a golden crust.
08 -
Flip the burrito and grill opposite side until golden and crispy, adding more cheese to the skillet if desired. Remove once both sides are crisp.
# Notes:
01 -
Use a mix of cheeses for optimal melting and flavor depth. Do not overfill tortillas to prevent splitting. A grill press ensures an extra crispy cheese crust.
02 -
Adapt fillings with sautéed peppers, jalapeños, or vegetarian substitutes for dietary preferences.