This is a straightforward homemade version of the Taco Bell Grilled Stuffed Burrito — the OG one with Baja sauce, not that XXL nonsense. It’s cheesy, messy, stuffed to the edge, and honestly? Way easier than you’d think. Big comfort food vibes.
Jump to RecipeQuick Summary
Prep time: 20 mins
Cook time: 2 mins
Flavor: cheesy, creamy, saucy
Great for: late-night snacks, DIY Taco Bell nights, nostalgia trips
Why I Like This Recipe
I used to live off these. Not even ashamed. When they vanished from the menu? Heartbreak. But this version hits so close it kinda healed something in me. And the best part? You can stuff it way more than Taco Bell ever did.
Ingredients
- 6 flour tortillas (10-inch size)
- 2 cups cooked rice
- 1½ cups pico de gallo
- 5 oz Baja sauce (store-bought or homemade)
- 2 cups shredded Mexican cheese blend
- 15 oz can refried beans (heated up, or see below for DIY)
How To Make Grilled Stuffed Burrito
- Layer it: Take a warm tortilla. Pile on ⅓ cup beans, ½ cup rice, ⅓ cup pico, and cheese.
- Sauce it: 2 big spoons of Baja sauce right over the top. Don’t be shy.
- Wrap it up: Fold in the sides, then roll like a burrito. Tight but not too tight.
- Grill it: Use a hot panini press (425°F) or a skillet. Grill seam-side down for 25–30 seconds. That golden crust? Worth it.
Tips for Success
- Warm the tortillas before stuffing. Cold ones rip, and no one wants that.
- Use a damp towel or microwave to keep tortillas soft while working.
- Grill it last minute so it’s hot and melty when you bite in.
- Don’t skip the sauce — it’s what makes this the burrito.
- Got leftovers? Stuff another one tomorrow. Burrito magic never dies.
Storage and Reheating
- Fridge: Store burritos wrapped in foil up to 3 days.
- Reheat: Toss in the oven or on a skillet for best crisp.
- Microwave: Works too — 1–2 mins wrapped in a paper towel. Not as crispy, still good.
FAQs
Totally. Or grab the bottle at the grocery store — either works.
Use a skillet. Just press down with a spatula. It gets toasty either way.
Yep. Wrap tightly, freeze, and reheat in oven or air fryer.
Not officially. But taste-wise? It’s real close.
Absolutely. Add ground beef, shredded chicken, whatever you’ve got.
Common Mistakes and How to Dodge Them
- Tortilla tears
Microwave ‘em for 15 secs or wrap in foil while you prep — they’ll stay pliable. - Understuffing
This isn’t a diet burrito. Go big or it’s just a wrap. - Dry beans
Heat them well and maybe stir in a splash of water or oil if they look pasty. - Skipping the grill step
That crispy exterior = the whole point. Don’t skip it. - No sauce??
What are you doing. Go get the Baja.
Nutrition Facts (Per Burrito)
- Calories: 481 kcal
- Carbs: 48 g
- Protein: 16 g
- Fat: 25 g
- Saturated Fat: 9 g
- Cholesterol: 43 mg
- Sodium: 1531 mg
- Potassium: 111 mg
- Fiber: 4 g
- Sugar: 9 g
Grilled Stuffed Burrito Recipe
Course: DinnerCuisine: American-MexicanDifficulty: Easy6
servings20
minutes2
minutes481
kcalCheesy, grilled, and loaded — the original Taco Bell Grilled Stuffed Burrito with rice, beans, pico, cheese, and that iconic Baja sauce.
Ingredients
6 flour tortillas (10″)
2 cups cooked rice
1½ cups pico de gallo
5 oz Baja sauce
2 cups shredded Mexican cheese
15 oz refried beans (heated)
Directions
- Layer beans, rice, pico, cheese on tortilla.
- Drizzle Baja sauce.
- Fold in sides and roll up burrito-style.
- Grill on hot press or skillet ~25 secs until golden.
- Serve hot, with extra sauce if you’re wild.
Notes
- Use warm tortillas to avoid ripping.
- DIY pico: mix tomato, onion, cilantro.
- Grill last minute for best results.
- Store leftovers wrapped tight — reheat to revive that crunch.
