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Monster Burritos

Monster burritos with a crispy griddle finish—layered with seasoned ground beef, fluffy scrambled eggs, rice, beans, cheese, and salsa. Oversized burritos are rolled tightly, pan-crisped, and cut in half to show the full cross-section.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 4 extra-large flour tortillas
Meat and seasoning
  • 1 lb ground beef
  • 1 taco seasoning packet Use 1 packet taco seasoning.
Eggs
  • 8 eggs Scramble on the griddle.
Rice
  • 2 cup cooked rice
Beans
  • 2 cup refried beans
Cheese
  • 2 cup shredded cheese
Salsa and dairy
  • 1 cup salsa
  • 1 cup sour cream
Veg toppings
  • 0.5 cup diced onions and jalapeños Adjust amount to taste.
Optional toppings
  • 1 guacamole
  • 1 hot sauce

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook beef with taco seasoning
  1. Preheat a griddle or large skillet over medium-high heat, then cook ground beef until browned and cooked through, stirring to break it up. Stir in taco seasoning and add any required water per the package directions, then cook 1 minute to thicken and remove from heat.
Scramble the eggs
  1. On the griddle, scramble eggs over medium heat until fluffy and just set, moving them constantly so they cook evenly. Transfer eggs to a plate and set aside.
Warm tortillas
  1. Warm tortillas on the griddle over medium heat until pliable, about 20-30 seconds per side. Keep them wrapped in a clean towel while you assemble.
Assemble and crisp burritos
  1. For each tortilla, layer beans, rice, beef, eggs, cheese, salsa, diced onions and jalapeños, plus guacamole and hot sauce to taste. Fold in the sides and roll tightly into burritos, then place seam-side down on the griddle.
  2. Cook burritos for 2-3 minutes per side over medium heat until golden and crispy, then slice in half and serve immediately, with sour cream on the side.

Notes

Pro tip: warm the refried beans and rice briefly so the burritos roll without cracking. Store assembled, cooled burritos in the refrigerator up to 3 days; reheat on a griddle or skillet until hot and crisp again. Freezing: wrap tightly and freeze up to 2 months, then reheat from frozen on a skillet. Dietary swap: use ground turkey or plant-based ground for a lighter option while keeping the same toppings.