Grilled Cheese Burrito
This grilled cheese burrito is everything you want in a comfort-food wrap — saucy taco beef, cheesy Spanish rice, crunchy tortilla strips, and a molten golden cheese crust all griddled into one giant handheld. It’s like a fast-food guilty pleasure but homemade, hotter, fresher, and way better.
Why You’ll Love It
- Saucy instead of dry tacos — cornstarch + broth makes glossy taco filling
- Restaurant crunch from tortilla strips + crisped cheese exterior
- Heat + creamy from the combo of buffalo, sour cream, and nacho cheese
- Filling, messy, drippy, perfect
Knorr = Shortcut Hero
Instead of fussing over a homemade rice, the Knorr Spanish Rice pouch makes this a true weeknight recipe — tastes legit, takes 7 minutes, and honestly one of the best instant Spanish rices I’ve tried so far. Super seasoned, not bland, and it soaks beautifully into the burrito.
Saucy Taco Meat Hack
The secret to juicy—not crumbly—taco beef is making a slurry: mix broth + cornstarch first, then pour over the browned beef so it becomes thick and glossy instead of watery. I used Knorr beef bouillon with water for deeper flavor without opening a full carton of stock.
Grilled Cheese Burrito
Ingredients
- 1 lb 80/20 ground beef
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp cumin
- 1 tbsp tomato paste
- salt and pepper to taste
- 1 packet Knorr Spanish Rice
- 1 1/2 tsp cornstarch
Beef Broth
- 1 tsp knorr beef bouillon
- 1 cup water
For Assembly
- 2 large flour tortillas
- tortilla strips
- sour cream
- nacho cheese
- three cheese blend
- Hot Ones Buffalo Sauce
Instructions
Make the Taco Beef
- Drizzle oil into a skillet and add ground beef.
- Season with onion powder, garlic powder, paprika, cumin, salt, pepper and stir in tomato paste. Let brown fully.
- In a small cup, whisk 1 cup water + 1 tsp Knorr bouillon + 1.5 tsp cornstarch until smooth.
- Pour the slurry into the beef and cook until thick, glossy, and saucy.
Make the Spanish Rice
- Add 2 cups water to a pot and pour in Knorr Spanish Rice.
- Bring to a boil, then cover, lower to simmer, and cook 7 minutes.
Assemble the Burrito
- On one large tortilla layer:
- Hot Ones Buffalo Sauce
- Spanish rice
- Sour cream
- Nacho cheese
- Tortilla strips
- Saucy beef
- Three-cheese blend
Grilled Cheese Exterior
- Add a handful of shredded cheese to a nonstick pan.
- Place burrito seam-side down on the cheese.
- Let the cheese melt, crisp, and form a golden crust.
- Slice and eat hot.
such a quick and easy meal, came out very good. would recommend! 🙂