Deluxe Taco Bell Grilled Cheese Burrito Recipe
Prep Time:
35 minutes
Cook Time:
10 minutes
Servings:
4 Burritos
Ingredients
  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 cup long-grain white rice
  • 1 (14.5-ounce) can diced tomatoes
  • 1 ½ cups chicken broth, or as needed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 tablespoon chipotles in adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 2 cups grated medium cheddar cheese
  • ½ teaspoon chili powder
  • ⅛ teaspoon cayenne
  • ½ teaspoon salt
  • ½ cup sour cream
  • 2 tablespoons chipotle in adobo sauce
  • ⅛ teaspoon salt
  • 4 large burrito-sized tortillas
  • 1 cup shredded cheese blend
  • 1 cup tortilla strips
Directions
  1. To make the rice, first heat the olive oil in a deep skillet over medium heat.
  2. Add the onion and garlic and stir to soften, about 3 to 5 minutes.
  3. Add the tomato paste and combine and cook until it's beginning to stick to the pot, about 3 more minutes.
  4. Add the rice, diced tomatoes, chicken broth, salt, and pepper. Stir to combine, then cover and cook until the rice is fluffy, about 15 minutes. If the rice absorbs the liquid before it's cooked, add more chicken broth to avoid burning.
  5. To make the beef, add the oil to a skillet over medium heat.
  6. Cook and crumble the beef to brown it, about 5 minutes.
  7. Add the chipotle sauce and the spices and seasonings and combine. Cook until the beef is fully browned, another 3 to 4 minutes, then set aside.
  8. To make the nacho cheese sauce, first melt butter and cornstarch in a small skillet over medium heat.
  9. Add the heavy cream and stir until it's beginning to foam, about 2 minutes.
  10. Remove from the heat and add the cheese, chili powder, cayenne, and salt. Stir until completely melted and smooth.
  11. Combine the sour cream, chipotles in adobo sauce, and remaining ⅛ teaspoon salt in a small bowl.
  12. Warm the tortillas in the microwave for 15 seconds, then lay them on a flat surface.
  13. Fill the tortilla with ½ cup rice, ½ cup beef, and a layer each of nacho cheese sauce, chipotle crema, shredded cheese, and tortilla strips.
  14. Fold the burrito and seal it closed.
  15. If desired, add the burrito to a large skillet to toast the exterior, and cook for about 2 minutes, flipping once. Serve warm.