OVEN BAKED BURRITO GRANDE
Shortly after my husband and I were married, we dined at a restaurant in Punta Gorda, Florida. They had an item on the menu called "Burrito Grande" and we fell in love with the meal which was served with, what else, beans and rice. I went home and experimented for some time until I came up with this recipe. It is a favorite in our household to this day. I have also made this recipe using 2 pounds of cooked, shredded beef (such as chuck roast). It is best to let these cool for about 15 minutes after removing from the oven then you can use your spatula to separate the cheese and remove the burritos without tearing them up.
Provided by libragay42
Categories Cheese
Time 1h25m
Yield 8 burritos, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
- Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
- After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
- Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
- Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
- Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.
LOCO BURRITOS GRANDE MADE WITH GROUND BEEF
An authentic Mexican burrito recipe, Loco Burritos Grande is an easy baked beef burrito casserole that's a great make-ahead meal.
Provided by Chef Alli
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a skillet over medium high heat, brown the ground beef with the cumin and onion powder; cook until the beef is fully cooked throughout and no pink remains; drain any fats that accumulate. Season beef to taste with salt and pepper.
- Reduce the heat to medium, then add the cream cheese, stirring until the cream cheese is softened and incorporated. Add 1 can enchilada sauce, the drained diced tomatoes and green chilies, black beans, and corn to the ground beef mixture, gently stirring until all ingredients are combined; reserve and keep warm.
- In a mixing bowl, combine the sour cream, enchilada sauce, cream of chicken soup, and dry Ranch dressing mix until smooth; spread one-third of this mixture evenly across the bottom of a greased 9 x 13 pan.
- Meanwhile, warm the flour tortillas a bit, a few at a time in the microwave. Fill each tortilla with the prepared ground beef mixture, dividing it evenly between each burrito; place each one side-by-side into the sour cream mixture in the 9x13 pan.
- Spread the remaining two-thirds of the prepared sour cream mixture over the burritos; cover the pan with foil. Bake, covered, for 30 minutes; remove the foil, top with cheese and bake for an additional 5-10 minutes or until hot throughout and the cheese is bubbly on top. Let the burritos rest for 5-10 minutes before serving.
Nutrition Facts : Calories 473 kcal, Carbohydrate 35 g, Protein 29 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 99 mg, Sodium 1260 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
BURRITO GRANDE, OVEN BAKED
Shortly after my husband and I were married, we dined at a restaurant in Punta Gorda, Florida. They had an item on the menu called "Burrito Grande" and we fell in love with the meal which was served with, what else, beans and rice. I went home and experimented for some time until I came up with this recipe. It is a favorite in our household to this day. I have also made this recipe using 2 pounds of cooked, shredded beef (such as chuck roast). It is best to let these cool for about 15 minutes after removing from the oven then you can use your spatula to separate the cheese and remove the burritos without tearing them up.
Provided by libragay42
Categories Savory Pies
Time 1h45m
Yield 8 burritos, 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Add olive oil to skillet over medium heat and heat until hot. Add the chopped onions to the pan and saute approximately 5 minutes. Add the garlic and ground cumin and cook for another minute. Add the ground beef and cook until browned about 10 minutes.
- Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then add the beef broth and tomato paste and bring to a simmer. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
- After beef is cooked, pour 1 can of the tomato soup into a 2 cup measuring cup and add about 1/3 can of water; stir well. Pour the soup mixture evenly into a baking dish measuring approximately 9" x 13". Then repeat the procedure with the 2nd can of soup and set aside.
- Take a tortilla and lay on your working surface. Spread about 1/4 cup of refried beans across the lower third of the tortilla. Pile 1/8 of beef mixture on top of the beans. Top the beef mixture with 2 - 3 spoonsful of salsa then add about 2 spoonsful of sour cream. Finish with 1/8 of the cheddar cheese, then roll bottom of tortilla up and over the filling, fold in the sides then fold over again, tucking any excess on the top in and under the roll.
- Lay prepared burrito in pan lengthwise (you will have 2 rows across of 4 down). Repeat with remaining 7 burritos then top with reserved soup mixture, covering evenly. Sprinkle Mexican cheese blend evenly over the burritos.
- Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.
POQUITO AND GRANDE: TAQUITOS AND BURRITOS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Preheat oven to 425 degrees F.
- Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.
- For the sauce:
- Heat a sauce pot over medium heat and add 1 tablespoon extra-virgin olive oil, red onion and garlic and soften 5 minutes then season with sugar, chili powder, cumin, cinnamon, salt and pepper and stir in the fire roasted tomatoes. Reduce heat to low and simmer.
- Heat a large skillet over medium-high heat with 2 tablespoons extra-virgin olive oil. Add the pork, brown it for 2 minutes then add in zucchini, garlic, chipotle in adobo and salt. Cook for about 7 to 8 minutes more.
- Heat the last tablespoon of extra-virgin olive oil in a small nonstick skillet. Add the black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes.
- Soften tortillas in microwave or in hot oven. On each tortilla pile a little refried black beans, cheese, pork and lettuce. Tuck in the sides then wrap and roll the tortilla.
BURRITOS GRANDE
Categories Beef
Number Of Ingredients 7
Steps:
- Make It HEAT oven to 350°F. COOK meat with seasoning mix as directed on package. Remove from heat; stir in 1/2 cup sour cream. SPREAD beans down centers of tortillas; top with meat mixture and 1/2 cup cheese. Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; cover. BAKE 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream and salsa. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp. Kraft Kitchens Tips Healthy Living Save 50 calories and 5 g of total fat, including 3 g sat fat, per serving by preparing with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Sharp Cheddar Cheese. Serving Suggestion Serve with cut-up fresh fruit and a bagged salad tossed with your favorite KRAFT Light Dressing. Make Ahead Assemble burritos as directed. Wrap individually in plastic wrap; refrigerate. When ready to eat, remove plastic wrap from burrito; wrap in paper towel. Microwave each burrito on HIGH 1 to 2 min. or until heated through.
BEEF & BEAN BURRITOS GRANDE
Try a Mexican-inspired dish with this Beef & Bean Burritos Grande recipe. The burritos grande are filled with beef, beans, cheese, sour cream & salsa.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Cook meat with seasoning mix as directed on package. Remove from heat; stir in 1/2 cup sour cream.
- Spread beans down centers of tortillas; top with meat mixture and 1/2 cup cheese. Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; cover.
- Bake 25 min. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Serve topped with remaining sour cream.
Nutrition Facts : Calories 530, Fat 22 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 1460 mg, Carbohydrate 53 g, Fiber 6 g, Sugar 3 g, Protein 25 g
BURRITOS GRANDE
Everyone loves burritos! This super-sized version is packed with tasty beef, ORTEGA® Refried Beans and cheese. Burritos are very popular in the northernmost regions of Mexico (El Norte).
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- BROWN beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens.
- SPREAD about 1/4 cup beans on each tortilla. Top with 1/3 cup beef mixture, 2 tablespoons salsa and 2 tablespoons cheese; fold into burritos. Top with additional salsa, if desired.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 54.7 g, Cholesterol 67.3 mg, Fat 20.7 g, Fiber 7.9 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 1248.4 mg, Sugar 1.5 g
EL GRANDE BURRITO RECIPE
Check out this delicious El Grande Burrito Recipe. Beans, cheese, tomatoes and lettuce all come together in this simple El Grande Burrito Recipe.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Brown meat in large skillet on medium heat; drain. Stir in salsa, peppers and water. Bring to boil. Stir in rice; cover. Simmer on low heat 5 min.
- Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
- Fold in opposite sides of each tortilla, then roll up burrito style. Serve with sour cream.
Nutrition Facts : Calories 630, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 80 mg, Sodium 1400 mg, Carbohydrate 62 g, Fiber 10 g, Sugar 6 g, Protein 30 g
RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS
Categories Milk/Cream Garlic Onion Sauté Quick & Easy Steak Bell Pepper Tortillas Monterey Jack Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
- Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
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