Grilled Cheese Burrito Tex-Mex (Print Version)
# Ingredients:
→ Beef Filling
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 pound ground beef (85% lean)
04 -
1 teaspoon salt
05 -
1/2 teaspoon black pepper
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon dried oregano
08 -
1/2 cup tomato sauce
→ Assembly
09 -
4 large flour tortillas
10 -
1/4 cup spicy mayo, more to taste
11 -
1 cup fried rice
12 -
1 cup nacho cheese sauce
13 -
1/4 cup sour cream
14 -
1/2 cup tortilla chips, crushed
15 -
1/2 cup shredded Mexican cheese blend
# Instructions:
01 -
Warm olive oil in a skillet over medium heat. Add diced onion and cook for 5 minutes until soft and translucent.
02 -
Add ground beef to the skillet. Cook, breaking up the meat, until no pink remains. Season with salt, black pepper, smoked paprika, and dried oregano. Stir for 1 minute to evenly coat.
03 -
Pour in the tomato sauce. Reduce heat and simmer for 5 minutes until the mixture thickens and flavors combine.
04 -
Lay out flour tortillas. Spread spicy mayo in the center of each. Layer with fried rice, nacho cheese sauce, a spoonful of sour cream, and a handful of crushed tortilla chips.
05 -
Divide the seasoned beef evenly over the fillings. Fold in tortilla sides, then roll tightly from the bottom to enclose all ingredients.
06 -
Scatter shredded Mexican cheese blend in a large non-stick skillet over medium heat. Place burritos seam side down onto the cheese. Grill each side for about 2 minutes until a crisp, golden cheese crust forms.
07 -
Slice burritos in half or serve whole. Offer extra spicy mayo on the side as desired.
# Notes:
01 -
Warm flour tortillas before assembling to prevent tearing and achieve an even roll.
02 -
Let the beef filling rest briefly before assembling to help avoid soggy burritos.
03 -
Monitor grilling closely, as the cheese crust can brown quickly.
04 -
Adjust spicy mayo for preferred heat; add less for milder flavor.
05 -
For a vegetarian adaptation, replace ground beef with black beans or sautéed vegetables.