Taco Bell Grilled Cheese Burrito
Make Taco Bell Grilled Cheese Burrito at home! With Homemade Taco Bell Jalapeño Sauce and assembled just like Taco Bell, these burritos are melty and packed with flavor but healthier and cheaper!
Ingredients
For The Homemade Jalapeño Sauce
- 1/2 cup (125 ml) sour cream
- 1/2 cup (125 ml) mayonnaise
- 3 tbsp (15 g) pickled jalapeños (minced)
- 3 tbsp (45 ml) pickled jalapeño juice from the pickled jalapeños
- 1 teaspoon garlic powder (or 1 minced garlic clove)
- 2 teaspoon cumin
- 2 teaspoon smoked paprika
- 1/2 teaspoon cayenne powder
- Salt and pepper (to taste)
For The Seasoned Rice
- 1 cup (175 g) long-grain rice (washed)
- 1 tbsp (15 ml) vegetable oil or butter
- 1 tbsp (15 g) tomato paste (or tomato passata if unseasoned or ketchup)
- 1 tsp ancho chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder (skip if using sauteed fresh garlic)
- 1/4 teaspoon onion powder (skip if using sauteed fresh onion)
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 2 cups (250 ml) water
- 1 tbsp (15 ml) lime juice (about 1/2 lime)
For The Seasoned Beef
- 1 lb (450 g) ground beef (I use 93/7 ground beef for these)
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper (to taste)
- 1 tbsp (15 g) tomato paste (or tomato passata if unseasoned or ketchup)
- 1/2 cup (125 ml) water
- 1 tbsp (10 g) cornstarch
For The Grilled Cheese Burritos
- 10 medium flour tortillas (if you're going all out, here are our Homemade Mexican Flour Tortillas)
- Nacho cheese sauce (to taste, we do about 2-3 tablespoon for each burrito so about 2 cups for 10)
- Fiesta strips (optional, they're mostly for texture but soften if the burritos sit for some time)
- Sour cream (to taste, we do about 2 tablespoon for each burrito so about 1 and 1/2 cups for 10)
- 8 oz (225 g) Mexican blend shredded cheese
Instructions
- STEP ONE: Make the jalapeño sauce. Mix together the mayonnaise, sour cream, pickled jalapeño juice, pickled jalapeños, garlic, cumin, paprika, cayenne, salt and pepper in a small bowl. Taste and adjust seasonings if desired.
- STEP TWO: Make the seasoned rice. In a saucepan or skillet over medium heat, add butter or oil and allow to heat until hot. If using fresh onion and garlic, sauté until soft. Add the rice to the hot oil and toast for a minute while you stir. Add the tomato paste, mix (be careful, it’ll sizzle!) and cook for 30 seconds. Add the water, garlic powder and onion powder (skip if using fresh), chili powder, paprika, cumin and salt. Cook uncovered until the water starts boiling, then cover with a lid and cook until the water evaporates then top with lime juice. Meanwhile, make the beef.
- STEP THREE: Make the seasoned beef. In a skillet over medium heat, add the ground beef, season with chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Break into bits using a silicone spatula or wooden spoon. Mix in the tomato paste. In a small bowl or cup mix together the cornstarch and water until the cornstarch has dissolved completely then pour into the meat. Allow to come to a simmer and cook until thickened and saucy.
- STEP FOUR: Heat the tortillas. You can do this by heating each tortilla on a hot skillet (not greased) for just 15 seconds on both sides or by stacking 5-6 tortillas between slightly damp paper towels on a plate and the microwaving them on high for 20-30 seconds.
- STEP FIVE: Assemble the burritos. To assemble these like Taco Bell, place a tortilla on a clean surface, add the seasoned rice in the center of your tortilla, followed by the seasoned beef below the rice and lots of nacho cheese sauce above the rice. Drizzle the jalapeño sauce all over the filling, then top with fiesta strips (if using), a thick line of sour cream across the filling (from side to side), and lots of shredded cheese.
- STEP SIX: Roll up by bringing the lower side of the tortilla over the filling and pushing the filling towards you as you fold the sides inward to seal and roll up. If the filling is coming out of the sides, scoop out the excess. If the burrito isn’t perfectly sealed, the grilled cheese step below will seal it!
- STEP SEVEN: Grill. Add a layer or parchment paper to a skillet and add about 2-3 tablespoon of shredded cheese to the center of the parchment paper, allow to start melting over medium heat and top with the burrito sealed side-down. Grill for 1-2 minutes or until the cheese looks toasted then flip and grill for another 1-2 minutes. You can lift the sides of the parchment paper towards the burrito to get the cheese to stick to the sides as it melts! Enjoy!
Notes
Storing Instructions: Store leftover room temperature burritos tightly rolled up in a layer of aluminum foil and place in a ziplock bag or an air-tight container. Store in the refrigerator for up to 2-3 days.
Freezing Instructions: Store leftover room temperature burritos tightly rolled up in a layer of aluminum foil and place in a ziplock bag or an air-tight container. Freeze for up to 1 month. If freezing for meal-prepping, I recommend freezing before the grilled cheese step for best texture, but you can also freeze the grilled cheese layer. You can also skip the fiesta strips as they would soften up.
Reheating Instructions: To reheat in an Air-Fryer or oven, preheat to 375F (190C) and reheat for 12-15 minutes wrapped in foil (or up to 25-30 minutes if frozen) and finish unwrapped for the last 3-5 minutes! To reheat in a skillet, reheat wrapped in foil over medium heat for 10 minutes then flip and reheat for another 5-10 minutes (not recommended if frozen).
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Nutrition
Calories: 466kcalCarbohydrates: 34gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 59mgSodium: 758mgPotassium: 310mgFiber: 2gSugar: 2gVitamin A: 812IUVitamin C: 2mgCalcium: 345mgIron: 3mg
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