Grilled Cheese Burrito with California Taco Blend

California Taco Blend Grilled Cheese Burrito (A CA Grown Recipe Worth Making Tonight)

Okay, I have to be upfront with you — this recipe isn’t mine. But I tried it, I made it into something extra, I filmed it, and I liked it so much I had to put it on the blog so I could send it to you properly.

This starts with the California Taco Blend from CA Grown — a ground beef taco filling with walnuts and mushrooms blended in — and then I took it one step further and turned it into a grilled cheese burrito. And not a grilled cheese burrito where you just melt some cheese on top. I mean a burrito that is wrapped in cheese. Like, fully surrounded. Let me explain.

You melt a pile of Real California cheese directly onto parchment paper on a sheet pan. Once that cheese is melted and slightly crispy at the edges, you place your already-formed burrito right on top of it and roll the whole thing so the cheese wraps around the outside of the burrito like a shell. The result is a burrito with a crispy, golden, cheesy crust on the outside that shatters a little when you bite into it. It’s dramatic. It’s delicious. It’s absolutely worth making for your next summer get-together or World Cup watch party.

And if you want to keep it lighter? I’ve got you at the end of the post — you can serve the same taco blend on a taco plate with California avocados and fresh produce and it’s just as good.

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Why This Taco Blend Works So Well Inside a Burrito

I want to explain the walnuts and mushrooms thing because when I first looked at this recipe I had questions too.

The mushrooms — when you sauté them first until they release their moisture and start to soften, they almost disappear into the beef. What they’re leaving behind is flavor and texture. They keep the meat from going dry and add an earthiness that makes the whole thing taste deeper than regular taco meat.

The walnuts — you pulse them in a food processor with the chipotles in adobo until they’re very finely chopped, and then you stir that mixture into the beef. The walnuts absorb all the flavor from the chipotles, the tomatoes, and the taco seasoning as it simmers. The result is a filling with just enough bite — not mushy, not crumbly — and a warmth that builds with every bite.

The chipotles in adobo are doing the heavy lifting on flavor. Smoky, a little spicy, slightly sweet — two chipotles is the right call. Don’t skip these.

This filling is hearty enough to hold up inside a burrito without falling apart or getting soggy, which is exactly what you need when you’re about to roll the whole thing in melted cheese.

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Ingredient Notes

Ground beef — the recipe calls for 93% lean, which makes sense here because the mushrooms are already handling the moisture. You don’t need the extra fat from an 80/20, and a leaner beef keeps the burrito from getting greasy.

White or cremini mushrooms — either works. Creminis have a little more depth but white mushrooms are cheaper and easier to find. Finely dice them so they melt into the beef.

Chipotles in adobo — you’ll find these in the Hispanic foods aisle, usually in a small can. You only need two chipotles for this recipe. Freeze the rest in a zip bag for next time.

Walnuts — just standard walnuts. You’re pulsing these in a food processor, so no need to chop them ahead of time.

Taco seasoning — the recipe calls for one packet. Use your favorite. If you want to make your own blend: 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, salt and pepper to taste.

Real California cheese — for the grilled cheese burrito method, you want a cheese that melts well and gets crispy at the edges. A shredded Mexican blend, Monterey Jack, or cheddar all work great. Be generous — this is the whole move.

Large flour tortillas — you need a burrito-size tortilla so you have enough room to wrap everything tightly before it goes on the cheese.

California avocados — whether you’re doing the burrito or the taco plate version, avocado is non-negotiable. The creaminess balances the smokiness and heat from the chipotle beef.

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How to Make the Taco Blend

Start with the walnuts and chipotles. Pulse them in a food processor until the walnuts are very finely chopped — you don’t want chunks, you want them to disappear into the beef. Set that aside.

Heat your olive oil in a skillet over medium-high and add the mushrooms. Let them sauté until they release their moisture and start to soften — about 5 minutes. You’ll see the pan get a little wet and then that liquid cooks off. That’s what you want. Then drop the heat to medium, add the onion, jalapeño, and garlic and cook until the onion is soft, about 8 minutes. The kitchen should smell really good right now.

Add the ground beef and turn the heat back up to medium-high. Break it up as it cooks until there’s no visible pink remaining — about 5 minutes.

Stir in the walnut and chipotle mixture, the canned tomatoes (liquid and all), and the taco seasoning. Drop the heat to low, cover, and let it simmer for 10 minutes. This is where everything comes together.

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How to Build the Grilled Cheese Burrito

Once your taco blend is done, it’s time to build.

Assemble your burrito first. Lay a large flour tortilla flat and add your taco blend down the center. Add sliced California avocado, any other toppings you like — rice, beans, sour cream, whatever you’re working with — and fold it into a tight burrito. Set it aside seam-side down.

Now the cheese situation. Line a sheet pan with parchment paper. Spread a generous, even layer of shredded Real California cheese directly onto the parchment — make it roughly the same length as your burrito. You want a full, thick layer. Put it under the broiler or on a skillet over medium heat until the cheese is fully melted and the edges are just starting to get golden and lacy.

Roll the burrito into the cheese. While the cheese is still hot and pliable, place your burrito on one edge of the melted cheese and roll it forward so the cheese wraps completely around the outside. Work quickly — the cheese sets as it cools and that’s exactly what you want. It clings to the burrito and firms up into a crispy, golden shell.

Let it sit for just a minute before you cut it in half. That cross-section is everything.

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Want to Keep It Lighter? Make a Taco Plate Instead.

Not every night calls for a cheese-wrapped burrito — and that’s okay. The same taco blend is just as good served simply on a plate with warm tortillas or over rice, topped with sliced California avocados, fresh tomatoes, lettuce, olives, and Real California cheese on the side. Same bold flavors, different vibe. California produce does the heavy lifting either way.

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This taco blend recipe belongs to CA Grown and was originally published on their website. You can find the original recipe at californiagrown.org/recipes/taco-blend/. I made it as part of a partnership with CA Grown — the grilled cheese burrito method is my own twist on how to serve it.

Look for California Grown food, wine, and flowers at Gelson’s, or wherever you shop.

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California Taco Blend Grilled Cheese Burrito

Taco blend recipe from CA Grown. Grilled cheese burrito method by Food By Jenn.

Yield: 4–6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Method: Stovetop + sheet pan

Ingredients

For the taco blend:

• 1 cup walnuts
• 2 chipotles in adobo
• 2 tablespoons extra virgin olive oil
• 8 ounces white or cremini mushrooms, finely diced
• 1 large white onion, finely diced
• 1 jalapeño, minced
• 2 garlic cloves, minced
• 1 pound 93% lean ground beef
• 1 (14.5-ounce) can diced tomatoes
• 1 packet taco seasoning

For the grilled cheese burrito:

• Large flour tortillas (burrito-size)
• 2–3 cups shredded Real California cheese (Monterey Jack, cheddar, or Mexican blend)
• California avocados, sliced
• Optional fillings: rice, black beans, sour cream, fresh salsa

Instructions

Make the taco blend:

1. Add the walnuts and chipotles in adobo to a food processor. Pulse until the walnuts are very finely chopped. Transfer to a small bowl and set aside.
2. Heat the olive oil in a skillet over medium-high. Add the mushrooms and sauté until they release their moisture and begin to soften, about 5 minutes.
3. Reduce heat to medium. Add the onion, jalapeño, and garlic. Cook until the onion is soft, about 8 minutes.
4. Add the ground beef and increase heat to medium-high. Cook, breaking it up, until no pink remains, about 5 minutes.
5. Stir in the walnut and chipotle mixture, diced tomatoes with liquid, and taco seasoning. Reduce heat to low, cover, and simmer for 10 minutes.

Build the grilled cheese burrito:

1. Lay a large flour tortilla flat (want to learn how to make homemade tortillas?). Add taco blend, sliced California avocado, and any additional fillings down the center. Fold into a tight burrito and set aside seam-side down.
2. Line a sheet pan with parchment paper. Spread a generous, even layer of shredded cheese directly onto the parchment, roughly the length of your burrito.
3. Place under the broiler or in a skillet over medium heat until the cheese is fully melted and the edges are just turning golden.
4. While the cheese is still hot and pliable, place the burrito at one edge and roll it forward so the cheese wraps completely around the outside.
5. Let sit for 1 minute to allow the cheese to firm up, then slice in half and serve immediately.

Notes

• Work quickly when rolling the burrito into the cheese — it sets fast and that’s what gives you the crispy shell.
• For the lighter taco plate version: serve the taco blend over rice or with warm tortillas, topped with sliced California avocado, tomatoes, lettuce, olives, and Real California cheese.
• Leftover taco blend stores in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat to 165°F before serving.
• Freeze leftover chipotles in adobo in a small zip bag for future use.