Go Back

Monster Burritos

Monster burritos with a griddle-to-golden-crease fold. Oversized burritos are layered with seasoned beef, fluffy scrambled eggs, rice, beans, melty cheese, and fresh salsa for a cross-section that’s stacked and sturdy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 1100
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 extra-large flour tortillas Look for tortillas large enough to roll tightly.
Beef and seasoning
  • 1 lb ground beef
  • 1 packet taco seasoning Use the packet called for on the label for best flavor.
Eggs
  • 8 eggs Scramble on the same griddle for savory carryover.
Rice and beans
  • 2 cup cooked rice
  • 2 cup refried beans Warm slightly so spreading is easy.
Cheese and toppings
  • 2 cup shredded cheese Use a melty blend like cheddar or Monterey Jack.
  • 1 cup salsa
  • 1 cup sour cream
  • 1 diced onions and jalapeños Add to taste for crunch and heat.
  • 1 guacamole Optional but great for creamy brightness.
  • 1 hot sauce Serve on the side or drizzle inside.

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned beef
  1. Heat a griddle over medium-high and cook the ground beef until browned, then stir in taco seasoning and follow the package directions until fully coated and fragrant.
  2. Keep the beef on the griddle just long enough for the seasoning to thicken, then move it aside.
Scramble the eggs
  1. On the same griddle, scramble the eggs until fluffy and just set, then set aside.
Warm tortillas and roll
  1. Warm the tortillas on the griddle until pliable, then transfer them to a work surface.
  2. Layer each tortilla with refried beans, cooked rice, seasoned beef, scrambled eggs, shredded cheese, salsa, and desired toppings.
  3. Fold in the sides and roll tightly into burritos so they hold their layers.
  4. Place the burritos seam-side down on the griddle.
Griddle and finish
  1. Cook 2-3 minutes per side until golden and crispy, then slice each burrito in half and serve with extra salsa and sour cream if desired.

Notes

Pro tip: warm tortillas briefly so they roll without cracking, and keep fillings slightly warm to help the cheese set inside. Refrigerate leftovers in an airtight container up to 3 days; reheat on a griddle or skillet for crisp edges. Freezing: wrap each burrito tightly and freeze up to 2 months, then reheat until hot throughout. For a lower-sodium option, choose a lower-sodium taco seasoning packet and use reduced-sodium refried beans.