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Monster Burritos

Monster burritos built with griddle-cooked ground beef, fluffy scrambled eggs, and gooey shredded cheese, then finished on the griddle until golden and crispy. Oversized burritos are cut in half to show the layers of meat, eggs, cheese, rice, and fillings.
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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: 920
Ingredients Equipment Method Notes

Ingredients
  

Monster Burritos
  • 4 extra-large flour tortillas
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 8 eggs
  • 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
  • 0.5 cup guacamole
  • 2 tbsp hot sauce

Equipment

  • 1 Blackstone griddle

Method
 

Cook the beef and season
  1. Preheat the Blackstone griddle to medium-high heat, then cook the ground beef until browned. Add the taco seasoning according to package directions and cook until the mixture is fragrant and coated.
Scramble the eggs
  1. On the same griddle, scramble the eggs over medium-high heat until fluffy and just set, pulling them into soft curds. Set the eggs aside when they look set but still moist.
Warm tortillas
  1. Warm the tortillas on the griddle until pliable, about 20-30 seconds per side. Look for light browning spots and flexible edges.
Assemble and roll
  1. Layer each tortilla with refried beans, cooked rice, taco-seasoned beef, scrambled eggs, shredded cheese, salsa, diced onions and jalapeños, plus guacamole and hot sauce to taste. Spread to the center and keep fillings even for clean cross-sections.
  2. Fold in the sides and roll tightly into burritos. Aim for a firm roll so the seam holds together.
  3. Place burritos seam-side down on the griddle. Press gently so the outside toasts and the seam stays closed.
Griddle, slice, and serve
  1. Cook burritos for 2-3 minutes per side until golden and crispy. Turn once when the bottom is crisp and browned.
  2. Slice each burrito in half and serve immediately with sour cream on the side. The cut edge should show layers of meat, eggs, cheese, and fillings.

Notes

Pro tip: warm tortillas right before assembly so they roll without cracking, and don’t overfill past the center to keep neat layers when you slice. Store assembled burritos (un-sliced) in the fridge up to 3 days; re-crisp on a hot griddle or skillet until warmed through. Freeze burritos wrapped tightly for up to 2 months; thaw in the fridge overnight and reheat on the griddle. For a lighter option, swap refried beans with black beans (mashed lightly) and use reduced-fat cheese to cut calories without changing the layered build.