I'm going to say it, this homemade Taco Bell grilled cheese burrito is better than the real thing. Ogi swears by these now, and he's the pickiest Taco Bell fan I know. It's got seasoned beef, rice, nacho cheese, and that signature crispy cheese grilled right onto the tortilla.

Taco Bell grilled cheese burrito cut open to show seasoned beef, rice, and chipotle sauce inside

And honestly, that crispy cheese crust alone is worth making these. They're cheaper than a drive-thru run, they come together fast, and you get to load them up exactly how you like. Everything gets layered into a tortilla, rolled up, and grilled on a bed of cheese until it's golden. This one hits the spot!

If you love easy Mexican-inspired recipes like this, you need to try my Spicy Chicken Burrito, my Fish Tacos with Mango Salsa and my Mexican Street Corn Pasta Salad!

Jump to:

Ingredient Notes
Instructions
Taco Bell Grilled Cheese Burrito
Frequently Asked Questions for Taco Bell Grilled Cheese Burrito Copycat Recipe
Related
Desserts

Ingredient Notes

Two halves of a grilled cheese burrito stacked on a plate, showing the beef and creamy sauce filling

Ground Beef: the filling base. Ground turkey or chicken work, and black beans or lentils make it vegetarian.
Nacho Cheese Sauce: the melty inside. Warm it a little first so it spreads easily. Any jarred nacho cheese works.
Mexican Cheese Blend: this is the one you grill onto the tortilla for the crispy crust, so don't skip it. That's the whole "grilled cheese" part.
Flour Tortillas: use large, burrito-size ones so everything fits and folds without tearing.
Spicy Mayo: this is my shortcut for the sauce. The Taco Bell original uses a creamy chipotle, so use that instead if you want it closer to the real thing.

See recipe card for quantities.

Instructions

Seasoned ground beef and onion cooking in a skillet

Sauté onion & beef until fully cooked.

Sour cream, spicy mayo, and rice layered on a flour tortilla — Screenshot

Layer all the toppings in the burrito.

Hands folding the loaded tortilla into a burrito

Wrap up the burrito tightly.

Golden, crispy grilled burrito on a wooden board

Grilled until crispy & golden, & serve!

Grilled cheese burrito halves showing the beefy, saucy filling on a plate

Taco Bell Grilled Cheese Burrito

5 from 1 vote

A homemade copycat of the Taco Bell grilled cheese burrito, loaded with seasoned beef, rice, and nacho cheese, then grilled in cheese for a crispy golden crust.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4

Course: lunch, Main Course, Snack

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

For the Ground Beef:

1 lb ground beef
1 tablespoon olive oil
1 onion diced
1 teaspoon salt and black pepper adjust to taste
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ cup tomato sauce

For Assembly:

4 large flour tortillas
3 tablespoon spicy mayo
1 cup fried rice
1 cup nacho cheese sauce
1 cup sour cream
1 cup tortilla chips

Equipment

Method

Prepare the Ground Beef: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
Add the ground beef to the skillet, cooking it until fully browned. Break up any large pieces as you cook. Season the beef with salt, smoked paprika, and oregano. Stir to combine, allowing the spices to bloom for about 1 minute.
Pour in the tomato sauce, lower the heat, and let it simmer for 5 minutes, letting the flavors meld.
Assemble the Burritos: Lay each flour tortilla flat. Spread about 1 tablespoon of spicy mayo down the center. Add a spoonful of fried rice, then drizzle with nacho cheese sauce. Follow with a dollop of sour cream and a sprinkle of crispy tortilla strips. Add a generous portion of the seasoned ground beef on top.
Roll and Grill: Fold in the sides of the tortilla and roll it up tightly from the bottom, securing the filling. Heat a non-stick skillet or griddle over medium heat. If desired, sprinkle shredded Mexican cheese blend directly onto the hot surface. Place the burrito seam-side down on top of the cheese and grill for 2-3 minutes per side, until the cheese forms a crispy, golden crust.
Serve: Serve the burritos hot with extra spicy mayo on the side for dipping.
Enjoy these grilled cheese burritos for a unique and delicious meal!

Notes

How To Store:

Fridge: assembled burritos keep for 3 days in an airtight container.
Freezer: freeze them assembled but un-grilled, wrapped individually, for up to 2 months. The crispy cheese crust doesn't survive freezing, so grill them fresh straight from the fridge or freezer rather than freezing them after grilling.
Reheat: for ones you've already grilled, warm them gently in a pan so the cheese crust doesn't burn.

Grill the cheese right on the pan. Sprinkle shredded cheese onto the hot skillet and set the rolled burrito seam-side down on top, that's what gives you the crispy golden crust.

Don't overstuff. Too much filling and the burrito won't close or grill evenly.

Warm your tortillas first so they're pliable and won't crack when you roll them.

Tried this recipe?

Let us know how it was!

Grilled cheese burrito halves with a crispy golden tortilla and seasoned beef filling

Frequently Asked Questions for Taco Bell Grilled Cheese Burrito Copycat Recipe

What's in a Taco Bell grilled cheese burrito?
Taco Bell's has seasoned beef, nacho cheese, seasoned rice, fiesta strips, chipotle sauce, sour cream, and a three-cheese blend, with more cheese grilled onto the outside. My version keeps all the good stuff.

How do you get the cheese crispy on the outside?
Sprinkle shredded cheese right onto the hot pan, then set the rolled burrito seam-side down on top of it. In a couple of minutes it melts into a golden, crispy crust.

Can I make these ahead of time?
Yes! Assemble them and keep them in the fridge, then grill fresh when you're ready so the outside stays crispy.

Can I use a different meat?
Totally. Ground turkey or chicken both work, and you can go meatless with black beans.

Looking for other quick recipes like this? Try these: