Crispy Grilled Cheesy Beef Burrito Tips, FAQ & printable recipe

Tips for success

To achieve an extra crispy exterior, ensure the pan is sufficiently hot before adding the fat. If the pan is too cool, the fat will soak into the wrap instead of searing it.

Keep the heat at a steady medium level to brown the surface gradually without burning the wrap before the center is warm.

For those who prefer a bit of extra flavor, consider adding a small amount of diced jalapeños or onions to the beef while it browns. This adds a subtle heat and texture that complements the richness of the melted cheese and the hearty nature of the ground beef and rice combination perfectly.

Variations

• Spicy Beef Burrito: Add a tablespoon of diced chipotle peppers in adobo sauce to the ground beef while it browns for a smoky, spicy kick that pairs perfectly with the melted cheese.
• Loaded Veggie Beef Burrito: Incorporate sautéed bell peppers and onions into the beef mixture to add extra texture and sweetness to the filling without altering the core flavor profile of the dish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Wrap individual burritos tightly in foil and place in a freezer-safe bag for up to 1 month.

Reheat

Reheat in a preheated oven at 350°F (175°C) until crisp and heated through, or use an air fryer for optimal crunch.

Store any leftover burritos in an airtight container to maintain their texture. While the crunch will diminish over time, they remain flavorful.

Ensure they are completely cooled before placing them in the refrigerator to prevent excess condensation from softening the wrapper too much during the initial storage period.

You can prepare the beef filling and cook the rice in advance. Store these components in the refrigerator for up to two days.

When ready to serve, simply warm the fillings slightly before assembling and searing the burritos. This makes the assembly and final cooking process very quick for a busy weeknight meal.

Serving ideas

Serve the burritos immediately after the resting period to enjoy the contrast between the crispy shell and the warm, gooey interior. They are substantial on their own, but can be paired with a simple side salad or extra salsa for those who enjoy a bit of acidity to balance the richness.

When slicing, use a gentle sawing motion with a sharp knife to avoid squashing the burrito. This keeps the layers distinct and maintains the beautiful presentation.

Place the halves cut-side up on a serving board to showcase the melted cheese and seasoned beef filling before serving to guests.

Frequently asked questions

Recipe card

Crispy Grilled Cheesy Beef Burrito

Prep 15 minCook 15 minRest 5 minTotal 35 minServes 4

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 2 cups cooked Mexican rice
• 2 cups shredded cheddar or Mexican blend cheese
• 4 large flour wraps
• 1 tbsp cooking fat

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it is browned and no longer pink. Drain excess fat if necessary. Stir in the taco seasoning according to the packet instructions and cook until well combined. Ensure the beef reaches an internal temperature of 160°F (71°C). Remove from the heat.
2. Lay each flour wrap flat on a clean surface. Place a portion of cooked Mexican rice, the prepared seasoned ground beef, and a generous amount of shredded cheese in the center of each wrap. Fold the sides inward and roll tightly to secure the filling, creating a neat, compact cylinder for each burrito.
3. Wipe the skillet clean and add the cooking fat over medium heat. Place the burritos in the pan, seam-side down first. Sear until the exterior is golden-brown and crisp, then flip to toast all sides evenly. Once the cheese is melted and the surface is crispy, remove from the pan. Let the burritos rest for 5 minutes before slicing in half to serve.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

32 g

Carbohydrates

45 g

Fat

38 g

Fiber

4 g

Sugar

2 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.