The beloved Original Grilled Stuffed Burrito featured a harmonious blend of seasoned rice, creamy refried beans, fresh pico de gallo (also known as Fiesta Salsa), the irreplaceable Baja sauce, and a delicious three-cheese blend. Customers also had the option to add their choice of protein, including seasoned beef, grilled steak, or grilled chicken. It was a perfectly balanced and substantial meal.

Essential Ingredients for the Original Grilled Stuft Burrito Copycat:

• Large Flour Tortillas: Opt for 10-inch tortillas for optimal stuffing and rolling.
• Cooked Rice: About 2 cups of cooked rice (from 1 cup uncooked) is perfect.
• Pico de Gallo: Use fresh store-bought salsa or easily make your own.
• Baja Sauce: The key ingredient! Look for Taco Bell branded sauce or use a copycat.
• Mexican Cheese Blend: A shredded blend of Monterey Jack, Cheddar, and Colby cheese works best.
• Refried Beans: Canned refried beans are convenient, or mash your own seasoned pinto beans.
• Optional: Add your preferred grilled steak, grilled chicken, or seasoned ground beef for a heartier meal.

The two burritos, despite similar names, were quite distinct. The XXL Grilled Stuffed Burrito, launched later, included seasoned beef, a three-cheese blend, rice, refried beans, sour cream, guacamole, pico de gallo, and avocado ranch sauce.

In contrast, the original Grilled Stuffed Burrito was simpler and, for many, superior. It was made with rice, refried beans, pico de gallo, Baja sauce, and cheese, with an optional addition of seasoned beef, steak, or grilled chicken. The critical difference was the sauce: Baja sauce in the original versus avocado ranch in the XXL. While both were grilled and stuffed, the variations in ingredients, particularly the sauce, created entirely different flavor experiences. Unfortunately, both iterations are now discontinued.

Yes, sadly, both versions of the Grilled Stuffed Burrito are no longer available on the Taco Bell menu. This includes the original Grilled Stuft Burrito that featured Baja sauce and the later XXL Grilled Stuft Burrito with avocado ranch. Their discontinuation has fueled the desire for copycat recipes among fans.

Absolutely! Making fresh pico de gallo is simple and adds incredible flavor to these burritos. For a quick and delicious homemade version, you’ll need to finely mince:

• 1/2 a small white onion
• 1/2 cup fresh cilantro
• 1 large beefsteak tomato

Simply toss all these ingredients together in a bowl, and you’ll have a vibrant, fresh salsa ready to use in your burritos. This homemade pico de gallo offers a burst of freshness that complements the other rich fillings perfectly.

For the most authentic taste, I recommend making seasoned white jasmine rice. If you prefer a Mexican rice (often called orange rice), you can simply add a Goya Sazon packet for flavor and a hint of color during cooking. Here’s a straightforward method to prepare just enough seasoned rice for six large burritos, ensuring no leftovers:

Ingredients for Rice:

• 1 cup uncooked jasmine rice
• 1 1/2 cups water
• 1/2 tsp salt
• 1 Tbsp oil (vegetable or canola)

Instructions (Instant Pot Method):

1. Combine all ingredients (rice, water, salt, oil) into an Instant Pot.
2. Select the “Rice” setting and allow it to cook.

This method yields perfectly cooked, fluffy rice that’s ideal for stuffing your burritos. If you don’t have an Instant Pot, you can follow standard stovetop rice cooking instructions, using the same ingredient ratios.

Certainly! If you don’t have canned refried beans on hand, you can easily create a similar consistency and flavor using other beans. Simply mash a can of pinto beans or red kidney beans. To do this:

1. Drain and rinse one 15-ounce can of pinto or red kidney beans.
2. Place the beans in a saucepan and add 2 tablespoons of taco seasoning.
3. Mash the beans thoroughly with a potato masher or fork while heating them over medium-low heat.
4. Continue to stir and mash until you achieve a creamy, refried-bean-like consistency.

It’s important to use warm beans for the burritos, as they can thicken considerably once cooled, making them harder to spread. This quick substitution ensures your burritos still have that essential creamy bean layer.

Ingredients:

How To Make a Grilled Stuffed Burrito:

• 

  Warm your tortillas to make them pliable. Then, evenly distribute 1/3 cup of heated refried beans, 1/2 cup of seasoned rice, 1/3 cup of fresh pico de gallo, and 1/3 cup of shredded cheese across the center of each tortilla.
• 

  Generously drizzle about 2 tablespoons of Baja sauce over the fillings. Then, carefully fold in the sides of the tortilla and roll it up tightly from the bottom to create a secure, compact burrito.
• 

  Preheat your panini press or skillet to 425°F (218°C). Once hot, place the rolled burrito seam-side down on the grill. Grill for 24-30 seconds, or until the tortilla is golden brown with visible grill marks and the cheese inside is melted and gooey. Serve immediately and enjoy your homemade Taco Bell classic!

• Refried Beans: For quick preparation, use store-bought canned refried beans, ensuring they are heated through. Alternatively, for a fresher taste, mash 1 1/2 cups of cooked pinto beans with 2 tablespoons of taco seasoning, heating them thoroughly to a creamy consistency before assembling.
• To Cook Rice: For perfectly cooked rice, combine 1 cup of uncooked jasmine rice, 1 1/2 cups of water, 1/2 teaspoon of salt, and 1 tablespoon of oil in an Instant Pot. Cook on the “Rice” setting. If using a stovetop, follow instructions for my stovetop rice recipe, ensuring it’s fluffy and well-seasoned.
• To Make Pico De Gallo: Achieve a fresh and vibrant pico de gallo by finely mincing and combining 1/2 cup of fresh cilantro, 1 large beefsteak tomato (diced), and 1/2 a small white onion (finely diced). Mix well and use immediately for the best flavor.
• Customization: Feel free to add your favorite cooked protein, such as seasoned ground beef, grilled chicken, or steak strips, before rolling to make your burritos even more substantial.

Nutrition per serving