Last month, I tried the original version from Taco Bell, but the homemade one is even better because you can control how much cheese and spice you add. In the restaurant version, it’s often a bit too salty for me, and the cheese isn’t as gooey once it cools. At home, I make it just right—creamy, cheesy, and slightly crispy on the outside, with every bite melting in your mouth. Each bite brings together seasoned beef, creamy nacho cheese, sour cream, rice, and toasted tortillas layered with melted cheese.

I have been making this burrito for my family every weekend since then. I use both cheddar and mozzarella cheese for a mix of flavor and perfect stretchiness. Always let the cheese melt into the tortilla before rolling; it makes the crust more satisfying. The secret is grilling it long enough to get that golden, crunchy cheese layer without burning it.

You can serve this burrito with extra nacho cheese sauce, some salsa fresca, also with crispy fries or tortilla chips on the side. It’s a comforting meal for movie nights, family dinners, or when you just want that nostalgic fast-food feeling—without leaving home.

It’s Perfect For:

• Busy weeknight dinners when you need something quick and filling.
• Game nights or casual hangouts with friends.
• Family movie marathons where everyone can grab and eat easily.
• A comforting lunch after a long day.
• Impressing guests with your own homemade version of a Taco Bell favorite.

Ingredients

• 1 lb ground beef (or seasoned ground turkey for a lighter option)
• 1 packet taco seasoning mix
• 1/3 cup water
• 1 cup cooked rice
• 1 cup nacho cheese sauce (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sour cream
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1/4 cup pickled jalapeño slices (optional, for heat)
• 4 large flour tortillas (burrito-sized)
• 2 tablespoons butter or oil (for toasting)

Kitchen Equipment You’ll Need

• Large nonstick skillet or griddle
• Mixing bowl
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil (for wrapping)
• Sharp knife for slicing
• Plate or tray for serving

How to Make Taco Bell Grilled Cheese Burrito

Step 1

Cook the beef: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up into small crumbles as it cooks. Drain any excess grease. Add taco seasoning and water, then simmer for about 3–4 minutes until thickened and well coated. The aroma should be rich and spicy with that signature Taco Bell-style flavor.

Step 2

Prepare the fillings: Warm the rice and nacho cheese sauce separately. This step makes assembling the burrito much easier. Lay out all your fillings—beef, rice, sour cream, tomatoes, and cheese—so you can work quickly before the tortilla cools.

Step 3

Assemble the burritos: Place a tortilla on a clean surface. Spread 2 tablespoons of nacho cheese sauce down the center, followed by a scoop of taco-seasoned beef, a spoonful of rice, a drizzle of sour cream, a sprinkle of diced tomatoes, and a handful of shredded cheddar and mozzarella. Add jalapeños if you like it spicy. Be careful not to overfill—this will make wrapping easier.

Step 4

Roll them up: Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking as you go to create a firm, burrito shape. Set aside seam-side down.

Step 5

Grill the burrito: Heat a nonstick skillet or griddle over medium heat. Melt a small amount of butter or oil. Sprinkle a generous pinch of shredded cheese directly onto the skillet in the shape of a circle slightly larger than your burrito. Once the cheese begins to melt and bubble, place the burrito seam-side down on top of it. Let it cook for about 2–3 minutes until the cheese forms a golden, crispy crust. Carefully flip and lightly toast the other side for another minute. Repeat for all burritos.

Step 6

Finish and serve: Remove burritos from the pan and let them rest for a minute to allow the cheese to set and the fillings to meld together. Slice in half to reveal the gooey layers of meat, cheese, and rice. Serve warm with extra nacho cheese sauce or salsa on the side.

Tips for Making the Best Taco Bell Grilled Cheese Burrito

• Warm your tortillas before filling. This prevents cracking and helps you roll them tightly without tearing. Just heat each tortilla for 10–15 seconds per side.
• Use two types of cheese. Combining cheddar for sharp flavor and mozzarella for stretch gives you that restaurant-style pull when you bite.
• Season your beef well. Don’t rush this part—let it simmer for a few minutes so the flavors of taco seasoning and garlic really come through.
• Don’t overfill your burrito. Too much filling makes it burst open while grilling. Keep it compact and neat for easy rolling and toasting.
• Grill with cheese directly on the pan. Sprinkle cheese on the skillet before placing the burrito—this creates that signature golden, crispy “grilled cheese” crust.
• Let it rest before slicing. Wait one or two minutes after cooking so the cheese and filling set slightly—it helps hold the shape better.
• Add a touch of butter. A little butter on the skillet before grilling gives your burrito a richer, golden flavor and helps the outer cheese crisp beautifully.

Optional Ingredients

• Pickled jalapeños for a spicy kick
• Crushed Doritos for a crunchy surprise
• Avocado slices or guacamole for creaminess
• Hot sauce for extra flavor
• Refried beans for a heartier filling
• Fresh cilantro for garnish

How to Serve Taco Bell Grilled Cheese Burrito

I like to serve my grilled cheese burrito warm right off the skillet, when the cheese is still sizzling and golden. The smell alone makes everyone come running to the kitchen. I usually place it on a wooden cutting board, slice it diagonally, and drizzle extra nacho cheese or a bit of sour cream on top. A sprinkle of fresh green onions makes it even more appetizing.

I also serve it with a small side of salsa or guacamole. The coolness of avocado and the tangy tomato salsa perfectly balance the rich, cheesy filling inside the burrito. Sometimes, I add a handful of tortilla chips or Mexican rice on the side to make it feel more like a full meal. A few lime wedges on the plate add a nice pop of freshness.

If I’m preparing it for guests, I wrap each burrito in foil to keep them warm while serving. I sometimes set up a mini “burrito bar” with toppings like hot sauce, jalapeños, and sour cream so everyone can customize theirs. It’s such a fun and casual way to serve dinner, especially when the burritos look perfectly golden and cheesy on the outside.

Is Taco Bell Grilled Cheese Burrito Healthy?

This burrito isn’t exactly a “light” dish—it’s indulgent and filling, made for comfort rather than dieting. However, making it at home gives you control over the ingredients. You can use lean ground turkey, brown rice, and reduced-fat cheese to make it lighter.

It’s about balance—enjoy it occasionally, pair it with fresh veggies or a salad, and it becomes a satisfying meal without the guilt. It’s definitely healthier than the fast-food version because there’s less oil, sodium, and no mystery ingredients.

Variations and Substitutions

• Vegetarian Version: Replace beef with seasoned black beans or grilled veggies. Add extra rice and cheese for a filling plant-based meal.
• Chicken Burrito: Use shredded rotisserie chicken tossed in taco seasoning. It’s faster and lighter but just as tasty.
• Breakfast Burrito: Fill it with scrambled eggs, sausage, and cheese for a hearty morning twist. A drizzle of hot sauce ties it together.
• Low-Carb Option: Swap the tortilla for a large lettuce leaf or low-carb wrap. It’s lighter but still flavorful.
• Spicy Lovers’ Version: Add diced jalapeños or a few dashes of chipotle sauce for heat. Melt pepper jack cheese instead of mozzarella.
• Loaded Burrito: Add refried beans, diced onions, and crushed chips for extra crunch and flavor depth.
• Vegan Version: Use plant-based meat, dairy-free cheese, and vegan sour cream—it’s still creamy and rich.
• Seafood Twist: Try cooked shrimp or crab meat with Mexican spices for a gourmet spin on this comfort food.

How to Store and Reheat

To store, let the burritos cool completely. Wrap each one tightly in foil or plastic wrap, then place them in an airtight container. You can refrigerate them for up to 3 days or freeze for up to 2 months.

To reheat, unwrap and place the burrito on a skillet over low heat. Cover with a lid to keep the cheese from drying out and warm for 5–7 minutes per side. If frozen, thaw overnight in the fridge before reheating. Avoid microwaving if possible—it can make the tortilla soggy and the cheese unevenly melted.

Frequently Asked Questions About Taco Bell Grilled Cheese Burrito

Can I make these burritos ahead of time?
Yes! Prepare and wrap them tightly in foil. You can store them in the fridge for up to three days or freeze for later. When ready to eat, just reheat in a skillet or oven for that crispy, cheesy texture.

What kind of cheese works best?
Cheddar and mozzarella are perfect for this recipe, but Monterey Jack or pepper jack work beautifully too. Each adds a slightly different flavor. Mozzarella gives you the stringy pull, while cheddar adds bold sharpness.

Can I use chicken instead of beef?
Absolutely! You can use shredded chicken or ground chicken cooked with taco seasoning. It’s lighter and still flavorful, especially if you mix in a bit of sour cream or cheese to keep it moist.

How do I make it spicier?
Add extra jalapeños, cayenne pepper, or drizzle chipotle sauce over the filling before rolling. You can also mix some hot sauce into the beef for heat in every bite.

Taco Bell Grilled Cheese Burrito Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: American-MexicanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

24

minutes

This homemade Taco Bell Grilled Cheese Burrito is cheesy, flavorful, and irresistibly satisfying. It’s one of those recipes that brings fast-food comfort into your kitchen—only fresher, warmer, and made with love.

Ingredients

• 1 lb ground beef (or seasoned ground turkey for a lighter option)

• 1 packet taco seasoning mix

• 1/3 cup water

• 1 cup cooked rice

• 1 cup nacho cheese sauce (store-bought or homemade)

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup sour cream

• 1/2 cup diced tomatoes

• 1/4 cup sliced green onions

• 1/4 cup pickled jalapeño slices (optional, for heat)

• 4 large flour tortillas (burrito-sized)

• 2 tablespoons butter or oil (for toasting)

Directions

• Cook the beef: In a large skillet over medium heat, cook the ground beef until fully browned, breaking it up into small crumbles as it cooks. Drain any excess grease. Add taco seasoning and water, then simmer for about 3–4 minutes until thickened and well coated. The aroma should be rich and spicy with that signature Taco Bell-style flavor.
• Prepare the fillings: Warm the rice and nacho cheese sauce separately. This step makes assembling the burrito much easier. Lay out all your fillings—beef, rice, sour cream, tomatoes, and cheese—so you can work quickly before the tortilla cools.
• Assemble the burritos: Place a tortilla on a clean surface. Spread 2 tablespoons of nacho cheese sauce down the center, followed by a scoop of taco-seasoned beef, a spoonful of rice, a drizzle of sour cream, a sprinkle of diced tomatoes, and a handful of shredded cheddar and mozzarella. Add jalapeños if you like it spicy. Be careful not to overfill—this will make wrapping easier.
• Roll them up: Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking as you go to create a firm, burrito shape. Set aside seam-side down.
• Grill the burrito: Heat a nonstick skillet or griddle over medium heat. Melt a small amount of butter or oil. Sprinkle a generous pinch of shredded cheese directly onto the skillet in the shape of a circle slightly larger than your burrito. Once the cheese begins to melt and bubble, place the burrito seam-side down on top of it. Let it cook for about 2–3 minutes until the cheese forms a golden, crispy crust. Carefully flip and lightly toast the other side for another minute. Repeat for all burritos.
• Finish and serve: Remove burritos from the pan and let them rest for a minute to allow the cheese to set and the fillings to meld together. Slice in half to reveal the gooey layers of meat, cheese, and rice. Serve warm with extra nacho cheese sauce or salsa on the side.