Go Back

Monster Burritos

Monster burritos are loaded with beef, fluffy scrambled eggs, rice, refried beans, and melted cheese, then griddled until golden and crispy. This Mexican-American griddle burrito recipe rolls oversized flour tortillas tight and slices them in half for a clear cross-section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 980
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 4 extra-large flour tortillas
Beef filling
  • 1 lb ground beef
  • 1 taco seasoning packet use 1 packet, prepared per package directions
Eggs
  • 8 eggs scrambled
Rice
  • 2 cup cooked rice
Beans
  • 2 cup refried beans
Cheese & sauces
  • 2 cup shredded cheese
  • 1 cup salsa
  • 1 cup sour cream
Toppings
  • 0.25 diced onions to taste
  • 0.25 jalapeños to taste
  • 1 guacamole desired amount
  • 1 hot sauce desired amount

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook beef and season
  1. Heat a griddle (or cast iron skillet) and cook the ground beef until browned. Add taco seasoning according to the package directions and stir until evenly coated.
Scramble eggs on the griddle
  1. Scramble the eggs directly on the griddle, stirring until fluffy and set. Transfer the eggs to a plate or tray and set aside.
Warm tortillas
  1. Warm the flour tortillas on the griddle for a short time until pliable. Remove to a work surface so they don’t crack while rolling.
Assemble monster burritos
  1. Layer each tortilla with refried beans, then add cooked rice, beef, eggs, and shredded cheese. Add salsa and the diced onions and jalapeños, plus any guacamole and hot sauce you want.
Roll and griddle until crisp
  1. Fold in the sides and roll each tortilla tightly into a burrito, then place seam-side down on the griddle. Cook for 2-3 minutes per side until golden and crispy.
Slice and serve
  1. Slice each burrito in half for a visible cross-section of meat, eggs, cheese, and fillings. Serve immediately with sour cream on the side.

Notes

Pro tip: keep the tortillas warm but not hot enough to steam, so they fold without tearing. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a griddle or skillet for the best crisp. Freezing is not ideal because the tortillas and fillings can lose texture, but you can freeze cooked burritos for up to 2 months and re-crisp them in a skillet. For a lighter option, swap half the ground beef for extra beans and use reduced-fat shredded cheese.