1) Can I make this Grilled Cheese Burrito Copycat Recipe less spicy?

Yep. Use plain sour cream without chipotle, or add just a tiny amount. Also skip jalapeño juice and use mild taco seasoning.

2) What if I cannot find red tortilla strips?

Crushed tortilla chips work great. Even a handful of crushed flavored chips can be fun, just watch the salt.

Do not overload it with sauce, and make sure your beef is not watery. Also, eat it soon after grilling for the best crunch.

Yes. Cook the beef, make the rice, and mix the sauce up to 2 days ahead. Then assembly is fast.

You do not have to, but it is the signature part. Once you try it, you will probably want it every time.

A homemade version of the popular Grilled Cheese Burrito, loaded with seasoned beef, cheesy goodness, and a crispy shell.

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Heat a skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook until it is browned and no longer pink.
If there’s a lot of grease, drain most of it but leave a tiny bit for flavor.
Add taco seasoning and water, stir, and let it simmer for a couple of minutes until glossy.
In a separate bowl, mix sour cream, chipotle sauce, and jalapeño juice to make the chipotle cream sauce.
Prepare the rice by mixing with salsa, cumin, garlic powder, and salt in a pan for a couple of minutes.

Warm the tortillas for about 10-15 seconds to make them pliable.
Layer the ingredients in the following order: chipotle cream sauce, seasoned beef, cooked rice, nacho cheese sauce, red tortilla strips, and a handful of shredded cheese.
Fold the sides of the tortilla and roll it tightly.

In a nonstick skillet, sprinkle a thin layer of shredded cheese. When it starts to melt, add the burrito seam-side down.
Cook until the cheese is deep golden, then roll to coat another side.

Wrap leftovers in foil and store in the fridge for up to 3 days. To freeze, skip the cheesy crust and wrap tightly.