Grilled Steak Burrito Taco Bell Recipes

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GRILLED STUFFED BURRITO



Grilled Stuffed Burrito image

Make the Original Grilled Stuffed Burrito at home like the Burritos Taco Bell used to make back in 2005! The true Grilled Stuft Burrito with baja sauce not the later XXL Burrito. I'm bringing back my favorite Taco Bell menu item (and it's so EASY to make!) All you need is flour tortillas, rice, refried beans, pico de gallo, baja sauce, and cheese!

Provided by Alyona Demyanchuk

Categories     Main Dish

Time 22m

Number Of Ingredients 6

6 flour tortillas ((10-inch))
2 cups cooked rice
1 1/2 cups pico de gallo
5 oz Taco Bell's Baja Sauce ((found in most Grocery Stores))
2 cups Mexican cheese ((shredded))
15 oz refried beans ((heated per can instructions) )

Steps:

  • Top each tortilla with 1/3 cup of beans, 1/2 cup rice, 1/3 cup of pico de gallo and cheese.
  • Drizzle with 2 Tbsp of Baja sauce and roll up tortilla tucking in the sides.
  • Grill in preheated griddle press at 425°F for 24-30 seconds.

Nutrition Facts : ServingSize 1 burrito, Calories 481 kcal, Carbohydrate 48 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 43 mg, Sodium 1531 mg, Fiber 4 g, Sugar 9 g

TACO BELL GRILLED CHICKEN BURRITOS



Taco Bell Grilled Chicken Burritos image

Make and share this Taco Bell Grilled Chicken Burritos recipe from Food.com.

Provided by Little Bee

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 cup water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon liquid smoke flavoring
1/4 teaspoon black pepper
1/4 teaspoon chili powder
2 boneless chicken breasts
1 cup cooked rice
1/2 cup enchilada sauce
1/2 teaspoon salt
4 (12 inch) flour tortillas
1/3 cup shredded cheddar cheese
1/3 cup shredded monterey jack cheese
green onion (sliced)

Steps:

  • In a small bowl combine marinade ingredients. Pour the mixture over the chicken breasts and Marinade overnight.
  • Cook the chicken on your barbecue or indoor grill over med-high heat for 5-6 minute per side, or until done. Slice the chicken into bite-size chunks.
  • Add the enchilada sauce to the rice. Put on the rice over low heat, uncovered, and cook until hot.
  • Heat the tortillas in a steamer, or wrap them in moist towels and heat on high for 25-30 sec. in the microwave.
  • Build the burrito by spreading 1/4 of the chicken down the middle of one of the tortillas. Leave room at the end for folding. Spread 1/4 of the rice over the chicken. Sprinkle a heaping tablespoon of each of the cheeses over the rice. Sprinkle sliced green onions to taste. Fold up.
  • You may want to heat up each burrito in the microwave for 20-30 sec. to help the cheese melt.
  • NOTES : I also spoon a little more enchilada sauce over chicken mixture.

Nutrition Facts : Calories 529.8, Fat 19.4, SaturatedFat 7.3, Cholesterol 64.7, Sodium 1696.8, Carbohydrate 58.6, Fiber 2.9, Sugar 3, Protein 28.1

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