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Effortless Burrito Supreme Grillito

Featured in: Hearty Meals and Dinner Favorites

Burrito Supreme Grillito brings the crowd-pleasing burrito to a new level with a cheesy, crunchy layer that totally changes the vibe. Inside you’ve got beef cooked with lots of spice till saucy, Spanish rice for that soft bite, and chipotle sauce that’s rich, creamy, and gives a little sweet heat. Here’s the fun part: it all gets wrapped, placed over sizzling cheese in a pan, and crisped till the outside is golden and satisfying. Every bite mixes crunchy, chewy, and gooey goodness—tender beef, soft rice, cheesy chipotle sauce, and that hit of crispy bread. It’s like something you’d order out, but way more fun and laid-back at home.
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By Chloe Chloe
Updated on Tue, 13 May 2025 17:19:31 GMT
A burrito with melted cheese and beef on a table. Pin it
A burrito with melted cheese and beef on a table. | cookitdelish.com

This Grilled Cheese Burrito mashes up cheesy sandwich comfort with bold Mexican flavors for a handheld treat that’s hard to put down. Inspired by the Taco Bell classic, but made at home with well-seasoned meat, zesty Spanish rice, rich chipotle sauce, and that extra crunchy cheese crust on the outside. Honestly, this version is tastier and totally hits the spot.

Made a batch at my place last weekend and my friends swore I got takeout. Even my Taco Bell fanatic neighbor swears these are top-tier—no bigger compliment! That cheese-outside trick? It’s my new go-to for turning any burrito into the main event.

Mouthwatering Ingredients for a Grilled Cheese Burrito

  • Shredded Mexican Cheese Blend (1 cup): Forms that golden crunchy outside everyone loves.
  • Tortilla Strips (½ cup): Tosses in big-time crunch beside the creamy stuff inside.
  • Nacho Cheese (½ cup): Brings that classic fast food cheesy richness.
  • Adobo Paste (3-4 tbsp): Kicks in extra smoky heat—add more or less, your call.
  • Mayonnaise (¾ cup): Creamy stuff for the chipotle sauce.
  • Jasmine Rice (1 cup): Soaks up all those bold flavors and adds some fluffiness.
  • Cumin (1 tsp): Does that earthy thing all good taco fillings have.
  • Smoked Paprika (1 tsp): Pushes in a touch of smoky depth.
  • Coriander (1 tsp): Brightens everything with mild citrusy vibes.
  • Chili Powder (2 tsp): Warms things up with a little mild spice.
  • Minced Garlic (2 tsp): Makes the meat extra aromatic and full of flavor.
  • Ground Beef (1 lb, 90/10 or 85/15): Main protein and keeps you full for hours.

Step-by-Step How-To

Here’s how to whip up your own Grilled Cheese Burrito:

Make the Cheese Shell
Heat a pan, scatter shredded cheese in, and press the burrito seam-down on top. Give it a bit till the cheese crisps and turns golden.
Put the Burritos Together
Warm tortillas. Swipe on some chipotle sauce, then layer Spanish rice, nacho cheese, sour cream, tortilla strips, and the meat. Roll it all up right.
Mix Up the Chipotle Sauce
Throw mayo, sour cream, lime juice, honey, adobo paste, chili powder, black pepper in a bowl and stir until silky. Add more heat if you want.
Prep the Spanish Rice
Toast jasmine rice in butter for a couple minutes till it gets a little brown. Pour in chicken broth, tomato sauce, salt, cumin, garlic powder. Let it simmer covered about 20 minutes. Don’t forget to fluff after resting!
Season & Brown the Meat
Warm oil in a skillet, toss in the beef and cook till browned. Stir in garlic, all the spices, a bit of salt and pepper. Let it all bubble away with beef broth and tomato sauce, about 5 minutes.
A burrito with cheese and tomatoes. Pin it
A burrito with cheese and tomatoes. | cookitdelish.com

Unbeatable Crunch & Cream

This one’s all about the combo—crispy cheese outside, soft tortilla, saucy fillings, tender rice and beef, and that awesome crunch from tortilla strips. No two bites taste exactly the same, which keeps it fun all the way through.

Switch It Up Your Way

Use these basics as a springboard. Swap in ground turkey or chicken for beef if you want something lighter. Go veggie with spiced black beans or roasted veggies. If you love heat, chop in some jalapeños or shake on extra hot sauce. Trust me, that cheese pan-crust trick is good with whatever you stuff inside.

A burrito with cheese and tomatoes. Pin it
A burrito with cheese and tomatoes. | cookitdelish.com

First time I tried the cheese crust, I flipped the burrito too soon and made a gooey disaster. Gotta be patient—wait until you see the edges brown before touching it. Line this up with every burrito I make now. Seriously, the crunch takes a regular wrap to the next level. Every bite just makes you want another.

Frequently Asked Questions

→ Can I make the different parts for Burrito Supreme Grillito in advance?
Go for it! Cook the beef filling and Spanish rice a day or two early, pop them in the fridge, and make your chipotle sauce a couple of days ahead too. When you’re set to eat, just warm up the meat and rice, put everything together, and grill as usual so the cheese layer gets super crispy.
→ What if I can’t find adobo paste for the chipotle sauce?
No worries—grab a small handful of chipotle peppers from a can of adobo, mince them, and use some of that saucy stuff they’re packed in. If you’re in a pinch, mix some chipotle powder with tomato paste and a bit of vinegar to get that smoky kick.
→ Can I do this with chicken instead of beef?
Totally! Swap in ground chicken or turkey, or cut up boneless chicken thighs or breasts. Just cook them till they’re done (smaller pieces need about 7-8 minutes). Use the same seasonings so you still get that big flavor.
→ How should I keep and reheat leftover grilled burritos?
Put any leftovers in a sealed container in the fridge for three days max. Don’t microwave them if you want to keep things crisp—warm them in the oven at 350°F for about 10-15 minutes or toss them in a skillet on medium-low, flipping to heat them up all the way through.

Effortless Burrito Supreme Grillito

This Burrito Supreme Grillito has juicy spiced beef, homemade Spanish rice, and creamy chipotle sauce. It’s all bundled in a tortilla, then toasted on a cheese layer until crunchy and golden.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By Chloe: Chloe

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Tex-Mex Twist

Yield: 4 Servings (4-5 servings)

Dietary: ~

Ingredients

→ Seasoned Beef Mixture

01 1 lb ground beef (use 85/15 or 90/10 for the best balance)
02 1 tbsp olive oil or any neutral cooking oil
03 2 tsp garlic, finely chopped
04 2 tsp chili powder
05 1 tsp cumin powder
06 1 tsp oregano
07 1 tsp smoked paprika
08 1 tsp coriander powder
09 3/4 tsp salt (adjust according to your preference)
10 1/2 tsp black pepper
11 1/4 tsp onion powder
12 1/4 cup beef stock
13 1/3 cup tomato sauce

→ Flavored Rice

14 1 cup jasmine rice (uncooked)
15 1 1/2 cups chicken broth
16 1-2 tbsp unsalted butter
17 1/2 cup tomato sauce
18 1/2 tsp onion powder
19 1/2 tsp garlic powder
20 1/2 tsp ground cumin
21 1/2-1 tsp salt (season how you like)

→ Creamy Chipotle Mix

22 3/4 cup mayo
23 1/4 cup sour cream
24 Juice squeezed from 1 lime
25 1/2 tbsp honey
26 1/2 tsp chili powder
27 1/2 tsp freshly cracked pepper
28 3-4 tbsp adobo paste

→ Tortilla Wrap-Up

29 4-5 large tortillas (flour-based)
30 1/2 cup shredded Mexican cheese mix
31 1 cup nacho cheese
32 1/2 cup crispy tortilla strips
33 1/2 cup sour cream

Instructions

Step 01

Drop some olive oil into a heated skillet over medium, and once it glistens, crumble in the ground beef. Stir it regularly with a wooden spoon until fully cooked through and no pink remains—this should take about 5-7 minutes. Drain a little grease if there’s too much, but leave some, so it’s not dry. Mix in the garlic, along with chili powder, cumin, oregano, paprika, coriander, salt, onion powder, and pepper. Cook for 1 minute, stirring non-stop until it smells delicious. Pour in the beef broth and tomato sauce, mix well, and simmer for 4-5 minutes over low heat. The mix should thicken a bit but still stay saucy.

Step 02

Melt butter in a medium pot over medium. When it starts bubbling, toss in the rice and stir until every grain shines. Toast it for 2-3 minutes, stirring to give it a subtle nutty scent. Add chicken broth, tomato sauce, onion powder, garlic powder, cumin, and salt. Stir again to combine everything. Crank up the heat so it starts boiling, then lower it and slap a lid on the pot. Let it gently cook for about 15-18 minutes undisturbed. Once the liquid’s all gone and the rice is fluffy, take it off the heat and cover it for 5 more minutes. Finally, use a fork to give it a good fluff.

Step 03

While the rice is simmering, grab a mixing bowl and throw in mayo, sour cream, lime juice, honey, chili powder, pepper, and adobo paste. Whisk till smooth and creamy. Test it with a little taste—add another spoon or two of the adobo paste if you like it spicy. Chill it in the fridge so the flavors mesh while you finish everything else.

Step 04

Soften the tortillas in the microwave for 20 seconds or use a dry pan for a few seconds each side. Lay a tortilla out flat, dollop 2 tablespoons of chipotle sauce in the center, and smooth it out lightly (leave the edges sauce-free). Layer about 1/3 cup of the rice next, followed by a drizzle of nacho cheese (1-2 tablespoons). Then add a spoonful of sour cream, a pinch of tortilla strips, and roughly 1/4 cup of cooked beef.

Step 05

Fold the sides of the tortilla inward, then roll it up tightly, securing all the fillings inside like a burrito. Heat a clean skillet over medium. Sprinkle 1/4 cup of shredded Mexican cheese blend directly into the hot skillet in a rectangle the size of your roll. Quickly place the rolled-up tortilla onto the cheese seam-side down. Let it cook for about 2-3 minutes, so the cheese crisps up. Flip it and cook for another 2 minutes until lightly golden on the other side.

Step 06

Move your finished wrap to a plate to rest for a minute. Slice in half diagonally to show off the layers. Each bite should have the perfect gooey mix of flavorful beef, creamy sauce, cheesy crunch, and fluffy rice. Serve while still hot, with extra chipotle sauce on the side for dipping!

Notes

  1. This DIY take on the famous quesarito features cheesy, crispy textures and bold, smoky flavors.
  2. Adobo paste works great straight from chipotle pepper cans. You can blend the peppers for added heat.
  3. Make it ahead of time! Beef and rice last 3 days in the fridge. The sauce keeps up to 7 days.

Tools You'll Need

  • Big skillet for the beef
  • Pot with a lid for the rice
  • Mixing bowls for the sauce and other prep
  • Measuring tools (cups & spoons)
  • Flat spatula or wooden spoon
  • Whisk for blending sauce
  • Flat skillet or griddle for grilling burritos

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses wheat (in flour tortillas)
  • Has dairy (butter, cheese, sour cream)
  • Contains eggs (needed for mayo)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 745
  • Total Fat: 42 g
  • Total Carbohydrate: 58 g
  • Protein: 32 g