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Monster Burritos

Monster burritos made on a griddle with seasoned ground beef, fluffy scrambled eggs, melty shredded cheese, and a golden-crisp finish. The huge burrito is layered and rolled tight, then sliced to show the cross-section of meat, eggs, cheese, and fillings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 extra-large flour tortillas Use pliable tortillas so they roll without tearing.
Beef and seasoning
  • 1 lb ground beef For best flavor and texture, use an 80/20 mix.
  • 1 taco seasoning Use 1 packet per package directions for the beef.
Eggs
  • 8 eggs Scramble on the griddle until just set and fluffy.
Rice
  • 2 cup cooked rice Warm slightly before layering for easier assembly.
Beans
  • 2 cup refried beans Keep warm so it spreads easily in the burrito.
Cheese
  • 2 cup shredded cheese A blend melts best for oozy layers.
Salsa and crema
  • 1 cup salsa Have ready for layering and serving.
  • 1 cup sour cream Serve on the side for creamy contrast.
Toppings
  • 1 diced onions Add to taste for crunch and sweetness.
  • 1 jalapeños Adjust heat level to your preference.
  • 1 guacamole A generous swipe adds richness.
  • 1 hot sauce Use as a final drizzle to control spice.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook beef with taco seasoning
  1. Heat a blackstone griddle over medium-high heat and cook ground beef until browned, breaking it up as it cooks, about 8-10 minutes. Sprinkle in taco seasoning and stir according to package directions until the mixture is evenly coated and thickened.
Scramble eggs
  1. On the same griddle, scramble eggs until fluffy and just set, then transfer to a plate to hold.
Warm tortillas
  1. Warm the flour tortillas on the griddle until pliable, about 15-30 seconds per side, then move them to a work surface.
Assemble the burritos
  1. Layer each tortilla with refried beans, cooked rice, beef, scrambled eggs, and shredded cheese in the middle of the tortilla.
  2. Add salsa on top, then add diced onions, jalapeños, guacamole, and hot sauce to taste.
  3. Fold in the sides and roll tightly into burritos so the filling stays packed.
Griddle until golden, then slice
  1. Place the burritos seam-side down on the griddle and cook 2-3 minutes per side until golden and crispy. Slice each burrito in half and serve immediately with sour cream and extra salsa on the side.

Notes

Pro tip: keep all fillings warm (beef, eggs, beans, rice) so the cheese melts and the burrito rolls tight without cracks. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a griddle or skillet to re-crisp. Freezing: yes—freeze sliced burritos for up to 2 months and reheat from frozen, then crisp in a pan. If you want a lighter option, swap part of the beef for extra beans and use reduced-fat shredded cheese.