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Copycat Taco Bell Grilled Cheese Burrito

Copycat Taco Bell Grilled Cheese Burrito

This copycat Taco Bell grilled cheese burrito tastes just like the original. No need to leave the house next time you have a craving!

Calories
136
Carbohydrates
38g
Protein
27g
Potassium
389mg
Fiber
9g
Sugar
4g

Ingredients

  • 1 tablespoon olive oil
  • 1 pound lean ground beef (90% lean)
  • 3/4 cup water
  • 1 tablespoon Taco Bell taco seasoning
  • 1 pouch (8.8 ounces) ready-to-serve Spanish rice
  • 3 tablespoons nacho cheese sauce
  • 6 flour tortillas (8 inches)
  • 3 tablespoons Taco Bell chipotle sauce
  • 4 tablespoons reduced-fat sour cream
  • 2 cups shredded Mexican cheese blend, divided
  • 1/2 cup tortilla strips, divided
  • Extra chipotle sauce, nacho cheese sauce and reduced-fat sour cream, for serving

Direction

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef; cook until browned, 6-8 minutes, breaking it up with a wooden spoon as it cooks. Drain off excess grease. In a small bowl, combine water and taco seasoning; stir into the cooked meat. Reduce heat to low; simmer until thickened, 9-10 minutes, stirring occasionally.
  2. Meanwhile, cook the Spanish rice according to package directions; set aside. Warm the nacho cheese sauce according to package directions; set aside.
  3. To assemble the burritos, arrange flour tortillas on a flat surface. Spread 1/2 tablespoon chipotle sauce down the center of each tortilla. Top each with 1/4 cup cooked rice and 1/4 cup taco meat. Drizzle each with 1/2 tablespoon nacho cheese sauce and 2 teaspoons sour cream. Sprinkle each with a few tablespoons shredded cheese and crushed tortilla strips. Fold the sides and ends of the tortillas over the filling. Roll until sealed; tuck in the sides.
  4. Working in batches, in a large nonstick skillet over medium heat, arrange about 3-4 tablespoons shredded cheese in a line down the center of the pan, the same length as the burrito. Place a burrito on the cheese, seam-side down. Once the cheese is bubbly, carefully flip the burrito over. Cook until the bottom is browned, 2-3 minutes. Repeat with the remaining burritos.
  5. Serve with extra chipotle sauce, nacho cheese sauce and sour cream, if desired.

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