• Ground beef – Swap with ground turkey or chicken, steak, black beans, or tofu for a lighter or vegetarian option.
• Taco seasoning – Use a store-bought packet or make your own homemade taco seasoning blend with cumin, chili powder, paprika, garlic powder, onion powder, oregano, salt, and pepper.
• Water – Helps mix and simmer the taco seasoning into the meat for full flavor.
• Nacho cheese sauce – Use any brand you like, or make your own for extra flavor.
• Flour tortillas – Use burrito-size (10-inch) tortillas for easy rolling and wrapping.
• Mexican or Spanish rice – Cilantro lime rice or plain white rice also work well as substitutes.
• Taco Bell Creamy Chipotle Sauce – Substitute with chipotle mayo by blending mayonnaise, chipotle peppers in adobo, and lime juice.
• Sour cream – Adds a cool, creamy contrast to the spicy, cheesy filling.
• Tortilla strips – Optional, but they add a fun crunch and texture. Taco Bell uses crunchy red strips, but regular tortilla strips or even broken tortilla chips work just as well.
• Shredded Mexican blend cheese – Or mix cheddar cheese and pepper jack cheese for extra flavor and spice.

See the recipe card for full information on ingredients and quantities.

How to Make a Taco Bell Grilled Cheese Burrito

1. Cook the meat: Brown the ground beef in a large skillet, drain the fat, then stir in taco seasoning and water. Simmer until the liquid has thickened.
2. Assemble the burritos: Spread nacho cheese on each tortilla. Top with beef, rice, chipotle sauce, sour cream, and tortilla strips.
3. Roll: Fold the bottom edge and sides of the tortilla tightly, keeping the seam side down to seal.
4. Grill with cheese: Sprinkle shredded cheese directly onto a non-stick skillet. Place burrito seam-side down on top and cook until golden and crisp.
5. Flip and repeat: Add more cheese to the skillet, flip the burrito, and grill the other side until melted and crispy.
6. Serve: Slice, serve hot, and enjoy!

Tips and Variations

• Mix up the mixture: Add jalapeños, diced tomatoes, pico de gallo, guacamole, or black beans for extra flavor and texture.
• Make ahead: Cook the rice and taco meat in advance and store separately for quick burrito assembly.
• Serve it spicy: Swap in pepper jack cheese or drizzle with your favorite hot sauce for a spicy kick.
• Swap with steak: Want a heartier twist? Use thinly sliced steak instead of ground beef to make a copycat Grilled Cheese Steak Burrito Taco Bell-style version right at home.
• Cut the calories: Curious about Grilled Cheese Burrito Taco Bell calories? The fast-food version packs over 700 calories! Lighten it up at home by using lean ground turkey, reduced-fat sour cream, and less cheese.

Storage, Reheating and Make-Ahead Instructions

• Make-Ahead: Assemble the burritos without grilling the cheese crust. Wrap and refrigerate for up to 24 hours. Grill just before serving for the best texture.
• Store: Wrap leftovers tightly in foil and store in the refrigerator for up to 3 days.
• Reheat: Warm leftovers in a non-stick skillet over medium heat for 3–4 minutes per side, or bake at 375°F (190°C) for about 10–12 minutes. Avoid the microwave, as it can make the burrito soggy.
• Freeze: Freeze ungrilled burritos tightly wrapped in foil. Thaw overnight in the fridge, then grill with cheese when ready to serve.