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Monster Burritos

Monster burritos made on a Blackstone griddle with fluffy scrambled eggs, seasoned ground beef, and melty shredded cheese, then crisped until golden. Oversized burritos are rolled tightly and sliced in half to show thick layers of meat, eggs, cheese, rice, beans, and salsa.
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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: 980
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and filling base
  • 4 extra-large flour tortillas
  • 2 cup cooked rice
  • 2 cup refried beans
  • 2 cup shredded cheese
  • 1 cup salsa
  • 1 cup sour cream
Meat, eggs, and seasonings
  • 1 lb ground beef
  • 1 taco seasoning Use 1 packet per package directions.
  • 8 eggs Scramble until fluffy and set aside.
Toppings
  • 0.5 diced onions and jalapeños Add to taste.
  • 0.25 guacamole Add to taste.
  • 0.25 hot sauce Add to taste.

Equipment

  • 1 Blackstone griddle

Method
 

Cook the beef
  1. Preheat the Blackstone griddle over medium-high heat, then cook the ground beef until browned, breaking it up as it cooks. Add the taco seasoning and stir to coat, following the package directions for timing and seasoning strength.
Scramble the eggs
  1. On the same griddle, scramble the eggs until fluffy and set. Remove the eggs to a plate or tray and keep warm.
Warm tortillas
  1. Warm the extra-large flour tortillas on the griddle just until pliable. Transfer them to a work surface to prevent tearing while you assemble.
Assemble and roll
  1. Layer each tortilla with refried beans, cooked rice, beef, scrambled eggs, shredded cheese, salsa, and desired toppings. Add diced onions and jalapeños, guacamole, and hot sauce according to taste.
  2. Fold in the sides and roll each tortilla tightly into a burrito. Place the burrito seam-side down on the griddle.
Crisp and serve
  1. Cook the burritos for 2-3 minutes per side until golden and crispy. Slice each burrito in half and serve with extra salsa and sour cream as needed.

Notes

Pro tip: use warm tortillas so they roll without cracking—if they firm up, re-warm them for 10–15 seconds on the griddle. Store assembled, uncooked burritos covered in the fridge up to 2 days (cook within 24 hours for best texture); fully cooked burritos keep 3 days refrigerated and reheat in a skillet. Freezing is best for leftovers: freeze cooked burritos up to 2 months, then reheat from thawed or bake until hot. Dietary swap: use turkey or a plant-based ground beef for lower fat while keeping the same taco seasoning and fillings.