Grilled Cheese Burrito Copycat Recipe

Ingredients

• 1 lb Ground Beef (80/20)
• 1 tbsp Olive Oil
• 1/2 Medium Yellow Onion, diced
• 2 Cloves Garlic, minced
• 1 Packet Taco Seasoning (or 3 tbsp homemade)
• 1/2 Cup Beef Broth
• 1 Cup Cooked White Rice
• 1/2 Cup Canned Black Beans, drained and rinsed
• 1/2 Cup Corn Kernels (canned or frozen)
• 2 Cups Shredded Mexican Blend Cheese
• 4 Large Flour Tortillas (burrito size, 10-inch)
• 2 tbsp Unsalted Butter, softened

Instructions

1. 1

   Place a large skillet over medium-high heat and add the olive oil. Once shimmering, add the diced onion and cook for 3-4 minutes until softened and translucent.

2. 2

   Add the minced garlic and cook for 30 seconds until fragrant.

3. 3

   Add the ground beef, breaking it up with a wooden spoon. Cook until fully browned, about 6-8 minutes. Drain off any excess fat.

4. 4

   Reduce the heat to medium-low. Sprinkle the taco seasoning over the beef and stir to coat evenly.

5. 5

   Pour in the beef broth and stir, scraping up any browned bits from the bottom of the pan. Let the mixture simmer for 3-4 minutes, or until the liquid has mostly reduced and the beef is saucy.

6. 6

   Fold in the cooked rice, black beans, and corn. Stir until everything is well combined and heated through. Remove from heat.

7. 7

   Lay a large tortilla flat on a clean work surface. Spoon about 1 cup of the beef and rice mixture into the center of the tortilla, forming a log shape.

8. 8

   Top with a generous handful (about 1/2 cup) of the shredded Mexican blend cheese.

9. 9

   Fold the sides of the tortilla inward, then fold the bottom flap over the filling. Roll tightly away from you, tucking the filling in as you go, to form a secure burrito. Repeat with the remaining tortillas and filling.

10. 10

    Wipe out the skillet you used for the beef and place it over medium heat. Spread a thin, even layer of softened butter on the outside of each burrito.

11. 11

    Place the burritos, seam-side down, in the hot skillet. Cook for 2-3 minutes per side, until the tortilla is deeply golden brown and crispy. The cheese inside should be fully melted and oozing.

12. 12

    Carefully remove the burritos from the skillet and let them rest on a cutting board for 1-2 minutes. This allows the cheese to set slightly, making them easier to cut.

13. 13

    Slice each burrito in half diagonally to reveal the beautiful, cheesy interior. Serve immediately while the crust is still shatteringly crisp.