Go Back

Monster Burritos

Monster burritos with a griddle-seared golden crust and a thick cross-section of beef, fluffy scrambled eggs, and melty cheese. Each oversized flour tortilla is loaded with rice, refried beans, salsa, and customizable toppings, then cooked seam-side down for crispy edges.
Print Recipe Pin Recipe
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
  

Monster Burrito Filling
  • 4 extra-large flour tortillas
  • 1 lb ground beef
  • 1 taco seasoning packet Use 1 packet; follow package directions for seasoning amounts.
  • 8 eggs
  • 2 cup cooked rice
  • 2 cup refried beans
  • 2 cup shredded cheese
  • 1 cup salsa
  • 1 cup sour cream
  • 0.5 diced onions and jalapeños Add to taste; keep diced for even layering.
  • 0.25 guacamole Optional, to taste.
  • 0.25 hot sauce Optional, to taste.

Equipment

  • 1 cast iron skillet

Method
 

Cook beef and season
  1. Heat a griddle to medium-high heat and cook the ground beef until browned, breaking it up as it cooks. Stir in the taco seasoning according to the packet directions and let it cook just until the meat is evenly coated.
Scramble eggs
  1. On the same griddle, scramble the eggs over medium heat until fluffy and just set, then set aside.
Warm tortillas
  1. Warm the flour tortillas on the griddle for 15-30 seconds each until pliable, then move them to a work surface.
Assemble and roll
  1. Layer each tortilla with refried beans, cooked rice, seasoned beef, scrambled eggs, shredded cheese, salsa, and your desired toppings like diced onions and jalapeños, guacamole, sour cream, and hot sauce.
  2. Fold in the sides and roll tightly into burritos, then place seam-side down on the griddle.
Griddle-crisp and serve
  1. Cook burritos for 2-3 minutes per side on the griddle until golden and crispy.
  2. Slice each burrito in half and serve, showing the layered cross-section.

Notes

Pro tip: keep the tortillas warm and pliable while you assemble so they roll tightly without cracking. Refrigerate leftovers in an airtight container for up to 3 days; rewarm on a griddle or skillet to re-crisp. Freezing is not recommended because tortillas can soften and the fillings may lose texture. For a lighter option, swap half the shredded cheese for reduced-fat cheese while keeping the beef and eggs the same.