Go Back

Monster Burritos

Monster burritos with a griddle-seared, golden-crisp finish and a cross-section packed with beef, fluffy scrambled eggs, melty cheese, and warm rice and beans. Oversized flour tortillas are layered, rolled, then cooked seam-side down until crispy, then sliced in half for maximum visible layers.
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: 1040
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and breakfast fillings
  • 4 extra-large flour tortillas
  • 1 lb ground beef
  • 1 packet taco seasoning Use the amount and flavoring listed on the packet.
  • 8 eggs Scramble until fluffy and set aside.
  • 2 cup cooked rice
  • 2 cup refried beans
  • 2 cup shredded cheese
  • 1 cup salsa
  • 1 cup sour cream
  • 0.5 cup diced onions and jalapeños Adjust for heat.
  • 0.25 cup guacamole
  • 0.25 cup hot sauce For serving or drizzling on top.

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and eggs
  1. Cook the ground beef on a preheated Blackstone griddle (about 375°F) until browned, then sprinkle in the taco seasoning and follow the package directions so the beef is evenly coated.
  2. Scramble the eggs on the griddle over medium heat (about 325–350°F) until fluffy and set, then transfer them to a plate or bowl to set aside.
Warm tortillas and assemble
  1. Warm the flour tortillas on the griddle (about 300–325°F) until pliable, then move them to a work surface so they don’t tear.
  2. Layer each tortilla with refried beans, cooked rice, beef, scrambled eggs, shredded cheese, salsa, and any desired toppings like diced onions and jalapeños, guacamole, and hot sauce.
  3. Fold in the sides and roll each tortilla tightly into a burrito, then place seam-side down on the griddle for even browning.
Griddle, slice, and serve
  1. Cook the burritos for 2–3 minutes per side on the griddle (about 375°F) until golden and crispy.
  2. Slice each monster burrito in half and serve immediately so the layers stay hot and melty.

Notes

Pro tip: if tortillas feel stiff, warm them a bit longer so they roll without cracking. Store leftovers in the fridge up to 3 days; reheat on a griddle or skillet to re-crisp. Freezing works—freeze whole burritos up to 2 months, then reheat until hot. For a lower-fat option, use reduced-fat cheese and a lighter refried bean style (or mashed beans) without changing the layering method.