Irresistible Grilled Cheese and Beef Burrito with Chipotle (Print version)
A skillet-grilled beef burrito packed with rice, chipotle crema, nacho cheese, and a golden melted cheese crust.
# Ingredients:
For the beef filling
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef, 85 to 90 percent lean
03 -
1 1/2 teaspoons chili powder
04 -
1 teaspoon ground cumin
05 -
1 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
1 tablespoon tomato paste
11 -
1/4 cup (60 ml) water
For the chipotle crema
12 -
1/2 cup (120 g) sour cream
13 -
2 tablespoons chipotle sauce or adobo sauce from canned chipotles
14 -
1 tablespoon lime juice
15 -
1/4 teaspoon kosher salt
For assembly
16 -
4 large burrito-size flour tortillas
17 -
1 1/3 cups (250 g) cooked Mexican rice or plain cooked rice
18 -
1/2 cup (120 g) warm nacho cheese sauce
19 -
2 cups (225 g) shredded Mexican cheese blend, divided
20 -
1 cup (35 g) crunchy tortilla strips
21 -
2 tablespoons chopped cilantro, optional
22 -
Lime wedges, for serving
# Instructions:
01 -
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5-7 minutes, breaking it up, until browned and cooked through. Drain excess fat if needed.
02 -
Stir in the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, pepper, tomato paste, and water. Simmer for 2-3 minutes until the beef is glossy and most of the liquid has cooked off.
03 -
In a small bowl, stir together the sour cream, chipotle sauce, lime juice, and salt. Taste and add a little more chipotle if you want more heat.
04 -
Warm the tortillas until flexible. Add cooked rice, beef, nacho cheese sauce, chipotle crema, 1 cup of the shredded cheese, tortilla strips, and cilantro down the center of each tortilla.
05 -
Fold in the sides, then roll each tortilla tightly from the bottom to form a sealed burrito. Keep the seam tucked underneath.
06 -
Heat a clean nonstick skillet over medium heat. Scatter about 1/4 cup of the remaining shredded cheese in a rectangle, let it melt, then place one burrito seam-side down on top. Cook 1-2 minutes until the cheese is golden and attached, then turn carefully and toast the other side. Repeat with remaining burritos.
07 -
Let the burritos rest for 1 minute, then cut in half if desired. Serve with lime wedges and extra chipotle crema.
# Good to know:
01 -
Best served immediately while the outside cheese is crisp.
02 -
Cook ground beef to 160°F for food safety.
03 -
Make the beef and crema up to 2 days ahead.