Ingredients
Mexican Rice
- 1 cup long grain white rice
- 1 tablespoon avocado oil
- 1½ cups chicken broth (low or no sodium)
- 4 ounces tomato sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chicken bouillon
- ¼ teaspoon salt
Ground Beef Taco Meat
- 1 pound ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
Chipotle Mayo
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lime juice (approx 1 small lime)
- 1 teaspoon honey
- 2 chipotle chiles in adobo sauce
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
Grilled Cheese Burrito Assembly
- 8 large tortillas (burrito size)
- 2 cups cooked Mexican rice (prepared from above)
- 1 pound cooked taco meat (from above)
- 1 cup tortilla strips
- ¾ cup nacho cheese sauce (warmed)
- ½ cup sour cream
- ½ cup chipotle mayo (prepared above)
- 1 cup Mexican cheese blend (shredded)
Instructions
- Prepare Mexican Rice: If making from scratch, heat avocado oil in a skillet over medium heat, add rice, and cook until the grains turn a bright white. Pour in chicken broth, tomato sauce, and seasonings. Stir and bring to a simmer, then reduce heat to low, cover, and cook for 25 minutes. Remove from heat and keep covered for 10 minutes. Fluff rice and stir in additional tomato sauce for extra flavor.
- Cook Ground Beef Taco Meat: In a medium skillet over medium heat, cook ground beef, breaking it up until browned and no longer pink. Drain excess grease. Add chili powder, ground cumin, salt, garlic powder, onion powder, and dried oregano. Stir well to combine and heat through.
- Make Chipotle Mayo: In a small blender or food processor, combine mayonnaise, sour cream, lime juice, honey, chipotle chiles in adobo sauce, garlic powder, smoked paprika, and salt. Blend until smooth and creamy.
- Assemble Burritos: Lay each tortilla flat and layer with a portion of Mexican rice, taco meat, tortilla strips, warm nacho cheese sauce, sour cream, and chipotle mayo. Roll tightly, folding in sides, and place seam-side down. Repeat for all burritos.
- Grill Burritos: Heat a large skillet or griddle over medium heat. Sprinkle some shredded Mexican cheese on the skillet and allow to melt. Place a burrito seam-side down onto the melted cheese and cook for about 2 minutes. Sprinkle more cheese next to the burrito on the skillet, then use a spatula to flip the burrito onto the new melted cheese side. Cook for an additional 2 minutes until the cheese is toasted and golden on both sides.
- Serve: Remove burritos from skillet and serve warm with extra chipotle mayo for dipping.
Notes
- For best flavor, use fresh tortillas and cook the rice and meat from scratch.
- Adjust the number of chipotle chiles to suit your preferred spice level.
- Grilling the burritos with cheese on the skillet creates a crispy, cheesy crust that’s delicious and adds texture.
- Leftover burritos can be reheated in a skillet or oven to maintain the crispy exterior.
- This recipe serves 8; adjust ingredient amounts accordingly for different serving sizes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
