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Monster Burritos

Monster burritos with griddle-cooked beef, fluffy scrambled eggs, and cheesy, rice-and-bean layers folded into oversized flour tortillas. Cut in half for a cross-section look that shows the hearty filling—then griddle-seared until golden and crispy.
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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
Ingredients Equipment Method Notes

Ingredients
  

Extra-large flour tortillas
  • 4 extra-large flour tortillas
Ground beef filling
  • 1 lb ground beef
  • 1 taco seasoning packet Use the full packet; follow package directions for amounts.
Scrambled eggs
  • 8 eggs
Rice and beans
  • 2 cup cooked rice
  • 2 cup refried beans
Cheese and liquids
  • 2 cup shredded cheese
  • 1 cup salsa
  • 1 cup sour cream
Toppings
  • 0.5 diced onions
  • 0.25 jalapeños
  • 0.5 guacamole
  • 0.25 hot sauce

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the beef and season
  1. Heat a griddle to medium-high and cook the ground beef until browned, breaking it up as it cooks. Stir in the taco seasoning and cook according to the packet directions until the mixture looks evenly coated and slightly thickened.
Scramble the eggs
  1. On the same griddle, scramble the eggs over medium heat, stirring until fluffy and set, then transfer to a plate to keep warm.
Warm tortillas
  1. Warm the tortillas on the griddle over medium heat until pliable, about 20–30 seconds per side, and stack them to prevent drying out.
Assemble monster burritos
  1. Layer each tortilla with refried beans, cooked rice, seasoned beef, scrambled eggs, shredded cheese, and salsa. Add diced onions, jalapeños, guacamole, and hot sauce as desired so every burrito gets a similar amount of filling.
Roll and griddle-sear
  1. Fold in the sides and roll each tortilla tightly, then place seam-side down on the griddle. Cook for 2-3 minutes per side until golden and crispy, then slice each burrito in half and serve with sour cream.

Notes

Pro tip: keep fillings warm and slightly thick (especially the refried beans and salsa) so the burritos roll without splitting. Store leftovers covered in the refrigerator up to 3 days; reheat on a griddle or skillet until hot and crisp again. Freezing is yes—freeze wrapped burritos up to 2 months and reheat from thawed or bake to warm through. For a lighter option, swap half the shredded cheese for reduced-fat cheese while keeping the beef-to-egg ratio the same for the same hearty texture.