I usually recommend 90/10 ground beef․ 85/15 ground beef would also work well․ Any meat you would typically include in a burrito‚ such as steak or chicken‚ can be used instead of or in addition to the ground beef․ Black or pinto beans are vegetarian options for burrito filling․ Other ingredients‚ such as cheese and rice‚ are the same for all burrito fillings․ Choose whichever burrito filling ingredients you prefer or have on hand․

Basmati rice can be used as a substitute for jasmine rice․ Brown rice is another option․ Chicken broth can be replaced with water and chicken bouillon powder or a bouillon cube․

How long does chipotle sauce keep?

Store leftover chipotle sauce in a covered jar or container in the refrigerator for up to two weeks․

Do I cheese both sides?

It depends on how much cheese crust you want․ Grill both sides with cheese․ Another option is to put cheese under only one side and grill the other side plain․

What else can I add to the burrito?

Pico de gallo can be used as a filling․ Limit the number of filling ingredients to prevent the tortilla from being hard to close․

Grilled Cheese Burrito With Spanish Rice and Chipotle Sauce

By Nora KimOct 13, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Level

Easy

Jump to recipe

Grilled cheese burritos require 1 hour 30 minutes to make‌ and are often prepared in batches of four for family meals․ They contain beef‚ Spanish rice‚‌ and other ingredients seasoned with chipotle sauce and melted cheese‚ and are served with heated tortillas․ The crunchy bottom‌ of the tortilla‚ cooked on a stove top‚ is my favorite part of the burrito․

Grilled Cheese Burrito With Spanish Rice and Chipotle Sauce

I cook my beef in a large pan until fully cooked and‌ then add seasonings․ I cook my seasonings for a minute before adding broth and‌ tomato sauce and cook for five minutes․ This helps avoid having dry beef pieces in my final‌ product․

To cook rice‚ I dry-toast washed rice grains until light brown and pour in the liquid to cook․ I cook rice for 20 minutes and let it stand covered for an additional 10 minutes before fluffing with a fork․ I always take time to let the rice stand even when short on time‚ as it continues to cook during this time so I can make the sauce․

I soften the tortillas until they'll bend easily as I wrap the filling․ I cook both sides of the tortillas in the pan with a shredded Mexican four-cheese blend on medium heat․ Serve the burritos hot with optional sauce on the side for dipping․

Why you'll love this recipe

Four burritos can be prepared at once‚ saving time by not having to prepare separate fillings for everyone․
Skillet and saucepan are all you need, No restaurant equipment or other specialty items are needed․
Beef is pre-cooked for about 5 minutes after browning, This prevents a soggy top while ensuring a juicy texture․
If you don't have spices‚ use taco seasoning mix․ It's an easy way to season the beef․
Single burritos are made with a cheese coating in the skillet to keep the tortilla together, The cheese coating is also browned to add flavor․
Add guacamole or jalapeños to the stuffing mix, Other toppings include pico de gallo and additional cheese and beans․

Instructions

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked.

Stir in the minced garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder. Cook for another minute until fragrant.

Add the beef broth and tomato sauce. Reduce the heat and simmer for about 5 minutes.

Melt the unsalted butter in a medium saucepan over medium heat. Add the rinsed jasmine rice and stir frequently until lightly toasted and golden.

Stir in the chicken broth, tomato sauce, salt, cumin, garlic powder, and onion powder. Bring the mixture to a boil.

Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender. After 20 minutes, remove the pan from the heat and leave it covered for 10 more minutes.

Fluff the rice with a fork before serving.

Combine the mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo paste in a small bowl. Whisk until smooth.

Warm the flour tortillas in a microwave or on a dry skillet until pliable.

Spread chipotle sauce down the center of each tortilla. Add Spanish rice, nacho cheese, sour cream, tortilla strips, and the cooked ground beef.

Fold the tortilla sides over the filling, then roll tightly from the bottom.

Heat a skillet or griddle over medium heat. Sprinkle shredded Mexican cheese blend directly onto the surface, set a burrito on the cheese, and cook until golden brown and crisp, about 2 to 3 minutes per side.

Serve warm with extra chipotle sauce on the side for dipping.

FAQ

You can use a commercial taco seasoning mix in place of other spices in the recipe․ Add the taco seasoning after cooking the beef and cook for one more minute until fragrant before adding other liquids to the recipe․

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Dinner Beef Tex-Mex Stovetop

Grilled Cheese Burrito With Spanish Rice and Chipotle Sauce

Name: Grilled Cheese Burrito With Spanish Rice and Chipotle Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 burritos
Ingredients: 1 pound ground beef (90/10 or 85/15); 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; 1 tablespoon unsalted butter (1 to 2 tablespoons); 1 cup jasmine rice (rinsed); 1 1/2 cups chicken broth; 1/2 cup tomato sauce; 1/2 teaspoon salt (1/2 to 1 teaspoon, to taste); 1/2 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 3/4 cup mayonnaise; 1/4 cup sour cream (for chipotle sauce); 1 lime juice (juice of 1 lime); 1/2 tablespoon honey; 1/2 teaspoon black pepper; 1/2 teaspoon chili powder; 3 tablespoons adobo paste (3 to 4 tablespoons); 4 large flour tortillas (4 to 5 tortillas); 1/2 cup nacho cheese

By Nora KimOct 13, 2026

Prep

30 min

Cook

60 min

Total

90 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Four burritos can be prepared at once‚ saving time by not having to prepare separate fillings for everyone․
Skillet and saucepan are all you need, No restaurant equipment or other specialty items are needed․
Beef is pre-cooked for about 5 minutes after browning, This prevents a soggy top while ensuring a juicy texture․
If you don't have spices‚ use taco seasoning mix․ It's an easy way to season the beef․
Single burritos are made with a cheese coating in the skillet to keep the tortilla together, The cheese coating is also browned to add flavor․
Add guacamole or jalapeños to the stuffing mix, Other toppings include pico de gallo and additional cheese and beans․

Ingredients

Servings4

•1 pound ground beef (90/10 or 85/15)
•olive oil
•2 teaspoons minced garlic
•2 teaspoons chili powder
•1 teaspoon coriander
•¾ teaspoon salt (or to taste)
•1 teaspoon smoked paprika
•1 teaspoon cumin
•1 teaspoon oregano
•½ teaspoon black pepper
•¼ teaspoon onion powder
•¼ cup beef broth
•⅓ cup tomato sauce
•1 tablespoon unsalted butter (1 to 2 tablespoons)
•1 cup jasmine rice (rinsed)
•1 ½ cups chicken broth
•½ cup tomato sauce
•½ teaspoon salt (1/2 to 1 teaspoon, to taste)
•½ teaspoon cumin
•½ teaspoon garlic powder
•¼ teaspoon onion powder
•¾ cup mayonnaise
•¼ cup sour cream (for chipotle sauce)
•1 lime juice (juice of 1 lime)
•½ tablespoon honey
•½ teaspoon black pepper
•½ teaspoon chili powder
•3 tablespoons adobo paste (3 to 4 tablespoons)
•4 large flour tortillas (4 to 5 tortillas)
•½ cup nacho cheese
•½ cup sour cream (for assembly)
•½ cup tortilla strips
•1 cup shredded Mexican cheese blend

Instructions

1
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked.
2
Stir in the minced garlic, chili powder, coriander, salt, smoked paprika, cumin, oregano, black pepper, and onion powder. Cook for another minute until fragrant.
3
Add the beef broth and tomato sauce. Reduce the heat and simmer for about 5 minutes.
4
Melt the unsalted butter in a medium saucepan over medium heat. Add the rinsed jasmine rice and stir frequently until lightly toasted and golden.
5
Stir in the chicken broth, tomato sauce, salt, cumin, garlic powder, and onion powder. Bring the mixture to a boil.
6
Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender. After 20 minutes, remove the pan from the heat and leave it covered for 10 more minutes.
7
Fluff the rice with a fork before serving.
8
Combine the mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and adobo paste in a small bowl. Whisk until smooth.
9
Warm the flour tortillas in a microwave or on a dry skillet until pliable.
10
Spread chipotle sauce down the center of each tortilla. Add Spanish rice, nacho cheese, sour cream, tortilla strips, and the cooked ground beef.
11
Fold the tortilla sides over the filling, then roll tightly from the bottom.
12
Heat a skillet or griddle over medium heat. Sprinkle shredded Mexican cheese blend directly onto the surface, set a burrito on the cheese, and cook until golden brown and crisp, about 2 to 3 minutes per side.
13
Serve warm with extra chipotle sauce on the side for dipping.