Grilled Stuffed Burritos my homemade take on one of my favorite fast food cravings. They're hearty, filled with homemade filings, and grilled until golden and crisp!
I was inspired to make these stuffed burritos after having a hankering for them and no access to Taco Bell. I always loved their grilled stuffed burritos, and knew I could make them and have them be even more delicious!
Quick Overview:
- A homemade take on the Taco Bell grilled stuffed burrito.
- Every filling is homemade, and easy to swap.
- Make them ahead, wrap, and freeze. Thaw overnight and crisp up in a skillet.
- Reheat one for an easy grab-and-go meal.
Jump to:
Key Ingredients
Flour tortillas: large enough to hold all the fillings and easy to crisp up in a skillet.
Beef taco meat: ground beef seasoned with my homemade taco seasoning.
Refried Beans (Homemade): creamy, made from canned pinto beans with garlic, cumin, and chili powder.
Spanish rice: cooked in tomato sauce with cumin and chili powder, so it adds flavor as well as substance.
Fresh Tomato Salsa (also known as Pico de Gallo): A fresh mix of chopped tomato, onion, jalapeno, and lime.
Guacamole: Creamy and fresh with lime and salt.
Mexican Cheese Blend: found pre-shredded in the grocery store - typically a blend of 3-4 different cheeses.
How to Grill A Stuffed Burrito
Fold and roll each burrito up tight, then grill it in a hot cast iron skillet with olive oil or butter. To check if it's ready to flip, touch the top of the burrito with your hand. It should feel warm, meaning it's heated all the way through, and the bottom should be golden brown.
I cook 3 or 4 at a time, so it goes in batches. Move the finished burritos to an oven-proof baking sheet and keep them in the oven on the warm setting while you cook the rest. If you're using a griddle (flat top works best), you can cook more at once.
Substitutions
- Refried beans: Use canned refried beans instead of homemade.
- Meat: Use ground turkey, chicken, or venison instead of beef for a leaner version.
- Rice: Swap Spanish rice for plain white or brown rice - instant is fine if you are in a hurry.
Variations
- Crispy, cheesy outside: Sprinkle shredded cheese (the same Mexican blend) on the hot skillet or griddle and let it start to bubble and melt. Set the burrito on the cheese and roll it up. The cheese sticks to the burrito and gives you a crispy, crunchy outside.
- Add some heat: Chop up jalapenos or chipotle peppers for a spicier burrito.
- Make it a bowl: Skip the tortilla wrap and layer everything over Spanish Cauliflower Rice instead of the Spanish rice for a low carb version.
- Make it vegetarian: Skip the meat and double up the beans, or use your favorite plant-based beef-like crumbles such as Gardein or MorningStar Farms.
Top Tips for Grilled Stuffed Burritos
- Warm your tortilla before rolling so it doesn't crack.
- Don't overfill. Keep portions measured so the burrito rolls up tightly.
- Grill seam side down first to seal it and keep everything inside.
- Get a crisp, golden crust: Preheat your skillet, coat it with a little olive oil or butter, and let it get hot before the burrito goes in.
Storage and Reheating
- Refrigerator: Wrap grilled or ungrilled burritos in foil or plastic wrap and refrigerate for up to 4 days.
- Freezer: Assemble and freeze them without grilling, or grill first and then freeze. Wrap tightly. They keep for up to 3 months either way.
- Reheating: Reheat thawed or refrigerated burritos in a skillet or on a griddle until warmed and recrisped. Burritos can also be reheated in the oven, air fryer, or toaster oven.
Serve with...
Pair your burrito with a side of Homemade Horchata or for something cool and fruity try this Pineapple Agua Fresca. Top with sour cream and more canned salsa or taco sauce to boost flavors.
You May Be Wondering
Taco Bell's grilled stuffed burrito is now discontinued.
The original from the early 2000's came with a choice of seasoned meat, seasoned rice, refried beans and a melted cheese blend. It also had a salsa, fresh diced tomato, onion, and cilantro mix wit Baja Sauce.
More Burrito Recipes
Craving more burritos? Try one of these:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Grilled Stuffed Burrito
Equipment
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Ingredients
- 8 large burrito-size flour tortillas
- 1 pound ground beef
- 2 tablespoons Homemade Taco Seasoning
- 2 cups Spanish Rice
- ½ cup Fresh Tomato Salsa
- ½ cup Refried Beans
- ½ cup Guacamole
- 16 ounces shredded Mexican cheese blend
- Sour Cream optional
- Hot Sauce optional
- Cilantro optional
- 2 tablespoons Olive oil , or butter (for frying)
Instructions
- For each burrito, layer as follows: refried beans, Spanish rice, taco meat, guacamole, pico de gallo, and cheese.
- To fold, bring up sides of the burrito, then fold the edge closest to you outward. Continue to fold and roll.
- Grill the burrito in a hot cast iron skillet coated with olive oil for 3-4 minutes on each side, until golden brown.
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