Grilled Queso Crunch Burrito Recipe

 Welcome to my West Virginia kitchen!  If you're looking for a delicious and satisfying meal that combines creamy queso, flavorful Mexican rice, and a delightful crunch, look no further!  My Queso Crunch Burrito is the perfect blend of textures and flavors, making it a hit for lunch or dinner.  

Using a signature cooking technique, and some pantry shortcuts, you will have the most tender and juicy taco meat imaginable with out-of-this-world flavor.  I can't wait to share it with you so...

Let's Get Started! 

WHY YOU'LL LOVE THIS RECIPE:

• Quick and Easy:  This burrito recipe is straightforward and comes together in just 30 minutes, making it perfect for busy weeknights.
• Tender and Juicy Meat:  My signature cooking technique for taco meat will give you the most tender meat imaginable.  It's also super fine like your favorite chain taco place (You know the one).
• Crowd-Pleaser:  With its creamy, cheesy filling and satisfying crunch, this burrito is a hot with both kids and adults alike. 
• Customizable:  Easily adapt this recipe to suit your preferences by adding different kinds of protein like chicken or beans.  
• Vibrant and Fun:  The tri-color chips add a pop of color and fun to your plate, making it visually appealing as well as delicious. 

INGREDIENTS:

• 4 Grande Size Flour Tortillas
• 1 lb Ground Beef
• 1 (1 oz) packet of Taco Seasoning Mix
• 2 cups Water
• 1 (5.7 oz) Pouch of Knorr Mexican Rice
• Sour Cream
• Cheddar Cheese, shredded
• Tri-Color Tortilla Strip Salad Topping
• Queso Blanco (I used a jarred version)
• Toppings:  Sour Cream, Salsa, Diced Tomatoes, Chopped Cilantro, and Jalapeños.

INSTRUCTIONS:

1. Prepare the Ingredients:  Cook the Knorr Mexican Rice according to the instructions on the pouch.  Place the queso blanco in a microwave-safe dish and heat until creamy and smooth.
2. Cook the Taco Meat:  Place a large skillet over medium/high heat.  Add the ground beef, taco seasoning and 2 cups of water.  Bring the water to a boil and then lower to simmer.  Simmer until the meat is fully cook and the liquid is mostly gone, about 15-20 minutes.  Be sure to break the meat up finer, and finer as the meat cooks.  
3. Combine Ingredients:  Add the rice to the taco meat and stir everything together.  The rice will absorb any extra liquid which will add even more flavor. 
4. Assemble the Burrito:  Place the flour tortilla on a flat surface.  Dollop out your desired amount of sour cream on the center of the tortilla.  Scoop a 1/4 of the taco filling over the sour cream.  Spoon out a generous portion of queso blanco over the taco filling.  Sprinkle on some shredded cheddar cheese, and top with the tri-color tortilla chips strips.  Roll up the burrito, tucking in the sides as you go to secure the filling.
5. Grill the Burrito:  Place a dry skillet over medium/high heat and allow to get hot.  Place the Queso Crunch Burrito seam-side-down on the pan until it is browned.  Flip over and allow the other side to brown as well. 
6. Serve:  Cut the burritos in half and serve with your choice of toppings such as sour cream, salsa, diced tomatoes, chopped cilantro, and jalapeños.

TIPS AND TRICKS:

• Warming Tortillas:  For easier folding, warm the tortillas in the microwave for about 20 seconds or in a dry skillet over medium heat for 10 seconds on each side. 
• Adding Proteins:  If beef is not your thing considering adding chicken, shrimp, beans, or tofu.
• Extra Crunch:  Add more tortilla chip strips or swap them for a handful of crispy fried onions for added crunch. 
• Spice Level:  Adjust the spiciness by choosing mild or spicy queso dip and adding fresh jalapeños or hot sauce.

FAQs:

Can I make this burrito ahead of time?

Yes, you can prepare the burrito ingredients in advance and assemble them when you're ready to eat.  Just store the rice and queso separately in an airtight containers in the refrigerator for up to 2 days.  

What can I substitute for Knorr Mexican Rice?

If you don't have knorr Mexican Rice, you can use any brand of Mexican or Spanish-style rice, or even homemade Mexican rice.

Can I freeze these burritos?

Yes, you can freeze the assembled burritos.  Wrap each burrito tightly in foil and store them in a freezer-safe bag.  To reheat, thaw in the refrigerator overnight and then warm in the oven at 350°F/175°C for about 15 minutes or until heated through.

This Grilled Burrito is a delightful fusion of flavors and textures that is sure to satisfy your Mexican food cravings.  It's creamy queso, flavorful rice, tender and juicy beef, and crunchy tortilla chips make it a unique and enjoyable meal that is both quick to prepare and delicious to eat.  Whether you're making it for a family dinner or serving it at a party, this burrito is sure to be a hit!

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~