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Monster Burritos

Monster burritos with a griddle-seared, golden crust—layered beans, rice, taco-seasoned beef, fluffy scrambled eggs, and melty shredded cheese. These huge burritos are rolled tight and cooked seam-side down for crispy edges, then sliced in half to show the cross-section.
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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: 900
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and fillings
  • 4 extra-large flour tortillas
  • 1 lb ground beef
  • 1 taco seasoning 1 packet
  • 8 eggs
  • 2 cup cooked rice
  • 2 cup refried beans
  • 2 cup shredded cheese
  • 1 cup salsa
  • 1 cup sour cream
  • 1 diced onions and jalapeños
  • 1 guacamole
  • 1 hot sauce

Equipment

  • 1 cast iron skillet

Method
 

Cook beef with taco seasoning
  1. Preheat the griddle over medium-high heat, then cook the ground beef until browned and cooked through, stirring to break it up. Add the taco seasoning and cook according to the package directions until the meat is coated and saucy.
Scramble eggs
  1. Crack the eggs onto the griddle and scramble, stirring frequently until they’re fluffy and just set, about 3-4 minutes. Transfer the scrambled eggs to a plate and set aside.
Warm tortillas
  1. Warm each extra-large flour tortilla on the griddle until pliable, about 20-30 seconds per side. Keep them wrapped so they don’t dry out as you assemble.
Assemble and roll burritos
  1. Layer each tortilla with refried beans, cooked rice, beef, scrambled eggs, shredded cheese, salsa, and your desired toppings like diced onions and jalapeños, guacamole, and hot sauce.
  2. Fold in the sides and roll tightly into burritos, then place them seam-side down on the griddle.
Griddle and serve
  1. Cook the burritos seam-side down first until golden and crispy, about 2-3 minutes. Flip and cook another 2-3 minutes until the outside is crisp.
  2. Slice each burrito in half and serve immediately to show the layered cross-section with salsa and sour cream on the side.

Notes

To prevent cracking, keep tortillas warm and roll tightly right after heating. Store leftover assembled burritos wrapped in the fridge up to 3 days; reheat on a griddle or skillet until hot and crisp. Freezing: freeze cooked, wrapped burritos up to 2 months and reheat from thawed for best texture. For a lighter option, swap refried beans for black beans blended with a splash of salsa and skip some shredded cheese.