Grilled Cheese Burrito – Taco Bell Copycat 

Craving that delicious Taco Bell flavor at home? Try this Grilled Cheese Burrito recipe! It’s packed with flavor and sure to satisfy. Here’s how to make it:

Ingredients:
For the Ground Beef:
1 pound ground beef (90/10 or 85/15)
1 tablespoon olive oil
2 teaspoons minced garlic
2 teaspoons chili powder
1 teaspoon coriander
3/4 teaspoon salt (or to taste)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 cup beef broth
1/3 cup tomato sauce
For the Spanish Rice:
1 to 2 tablespoons unsalted butter
1 cup jasmine rice
1 1/2 cups chicken broth
1/2 cup tomato sauce
1/2 to 1 teaspoon salt (to taste)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
For the Chipotle Sauce:
3/4 cup mayonnaise
1/4 cup sour cream
Juice of 1 lime
1/2 tablespoon honey
1/2 teaspoon black pepper
1/2 teaspoon chili powder
3 to 4 tablespoons adobo paste
For Assembly:
4 to 5 large flour tortillas
1/2 cup nacho cheese
1/2 cup sour cream
1/2 cup tortilla strips
1 cup shredded Mexican cheese blend
Instructions:
Prepare the Ground Beef:
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.
Add ground beef and cook until browned. Drain excess fat if necessary.
Stir in chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, onion powder, beef broth, and tomato sauce. Simmer for about 5-7 minutes until thickened.
Make the Spanish Rice:
In a saucepan, melt butter over medium heat. Add jasmine rice and toast for 1-2 minutes.
Add chicken broth, tomato sauce, salt, cumin, garlic powder, and onion powder. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until rice is cooked.
Prepare the Chipotle Sauce:
In a bowl, mix together mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo paste until smooth.
Assemble the Burritos:
Warm the flour tortillas slightly to make them pliable.
Spread a layer of nacho cheese on each tortilla, followed by a scoop of ground beef, Spanish rice, a drizzle of chipotle sauce, a dollop of sour cream, and a sprinkle of tortilla strips.
Roll up the tortillas tightly to form burritos.
Grill the Burritos:
Heat a skillet or griddle over medium heat. Place the burritos seam-side down and grill until golden brown and crispy, about 2-3 minutes per side.
Optionally, sprinkle shredded Mexican cheese blend on top of the burritos while grilling for extra cheesy goodness.
Serve:
Slice in half and serve with extra chipotle sauce and your favorite toppings!