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Monster Burritos

Monster burritos made on a Blackstone griddle: an enormous, overstuffed flat top burrito pressed and toasted until the outside is golden and crispy. Sliced in half, each giant loaded burrito shows layered seasoned beef, rice, refried beans, melty cheese, and salsa.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-American
Calories: 810
Ingredients Equipment Method Notes

Ingredients
  

Assembled burrito filling
  • 1 lb ground beef Use chicken or steak if preferred.
  • 1 taco seasoning packet About 1 packet per 1 lb meat.
  • 4 count flour tortillas Use large 12-inch tortillas.
  • 1 can (15 oz) refried beans Warmed before assembling.
  • 2 cup cooked rice Yellow or cilantro lime rice.
  • 1.5 cup shredded cheddar cheese Or Mexican blend cheese.
  • 1 cup salsa For layering inside.
  • 0.5 cup sour cream For layering inside.
  • 1 avocado Sliced.
  • 1 tbsp vegetable oil For toasting on the griddle.

Equipment

  • 1 Blackstone griddle

Method
 

Cook the filling and prep the tortillas
  1. Cook the ground beef in a skillet over medium-high heat until browned, then stir in the taco seasoning until evenly coated and seasoned.
  2. Warm the flour tortillas on the griddle or in a microwave until pliable so they fold without cracking.
  3. Spread a generous layer of refried beans across the center of each tortilla, leaving a border for folding.
  4. Layer rice, seasoned beef, shredded cheese, salsa, sour cream, and sliced avocado over the beans in a straight line down the center of each tortilla.
Roll and toast on the Blackstone
  1. Fold in the sides and roll tightly into a burrito, tucking as you go to keep the filling inside.
  2. Heat the Blackstone to medium heat and brush with the vegetable oil.
  3. Toast the burritos seam-side down for 3-4 minutes until the bottoms are golden and crispy, with the tortillas visibly browning at the edges.
  4. Flip the burritos and toast the other side for 3-4 minutes until both sides are golden and crisp.
  5. Slice each burrito in half and serve immediately while the cheese is melted.

Notes

Press the burritos firmly while toasting so the outside turns uniformly golden and crisp. Store leftovers in the refrigerator for up to 3 days; reheat on the Blackstone or in a skillet to re-crisp the tortilla. Freezing is not recommended because the tortillas tend to soften after thawing. For a lighter option, use lean ground turkey or grilled chicken in place of the ground beef.