Giant Burrito Recipes

GIANT BURRITO RECIPE

Steps:

• Place the rice, 1 cup of the salsa, most of the scallions, and the lime juice in a bowl. Mix to combine.
• In another bowl, mix the black beans and the remaining 1 cup of salsa.
• Place the tortillas on a parchment paper-lined sheet pan. Spread out the tortillas and overlap them slightly to make one big tortilla.
• Place 2 cups of cheese under the flaps of the tortillas and all over the top of the tortillas. Place the sheet pan in a 400 F oven for 5 minutes to melt the cheese.
• Along a horizontal line in the middle of the giant tortilla, place the rice mixture followed by the bean mixture, avocado, and finally the sour cream.
• Fold one side of the tortilla over the layers of filling and fold in the edges. Continue to roll to form a burrito.
• Top the burrito with the remaining 2 cups of cheese and bake it for 10 minutes.
• Garnish with the remaining scallions, sour cream, and cilantro on top and enjoy!

GIANT BURRITO

Steps:

• (The measurements are not at all precise -- use as much or as little as you like. Also, you can vary these ingredients as you like -- for example, omit the meat and just due vegetarian; or use a different meat; etc. ALSO...this version makes about a 2-3 foot burrito but you can use more tortillas and make as large a burrito as you need.) Soften tortillas by putting them in the microwave for 25-45 seconds. Arrange tortillas on a sheet of aluminum foil in a 2 x 4 arrangement (4 tortillas overlapping in one row, then the other four overlapping in a row below the first four -- picture the Olympic Rings for an idea of what Im talking about!). Begin adding your fillings, first spreading the sour cream, salsa and beans along the center of your line of tortillas, next adding the avocados, cheese, and other ingredients. Then, use the foil to help you wrap the tortillas over the fillings to create a giant burrito. Wrap as tightly as possible, then seal the foil (you might have to use 2 sheets of foil) to hold the burrito shape. Secure with toothpicks. Refrigerate for 1 hour or more to mold the shape. When you are ready to serve, unwrap the burrito on a large cutting board, remoing the foil but leaving the toothpicks (the shape will hold very well). Just before serving, slice into 2" wide slices. Serve with a little dipping bowl of salsa and sour cream. YUM! Posted to KitMailbox Digest by [email protected] on Sep 11, 1997

MONSTER BURRITOS (THESE ARE HUGE BURRITOS!)

Steps:

• In a large skillet, brown the ground beef. When done, drain off any fat. Add 2 cans of chili (15 ounce cans each-with or without beans) and one can of Ranch Style Beans with liquid and 1 - 10 ounce can red enchilada sauce. Please note: No Chili powder is needed. Your chili and ranch style beans have all you will need. Mix together well to make sure it is well blended. Heat through, then turn off the heat. Now, preheat your oven to 350 degrees.
• On a large griddle, lightly brown the flour tortillas on both sides. This keeps the tortilla from having a pasty texture and gives it a pleasing toasted flavor. Make sure the tortillas are still pliable and not stiff. Place on foil lined cookie sheets and spoon plenty of the meat & bean mixture in a horizontal line down the center of the tortilla. Be generous! Sprinkle minced onion, tomato and a good handful of shredded cheese over it. Take one side of the tortilla and fold it over the filling. Then roll it up and gently turn it over to place the edge of the tortilla on the down side. This will keep the burrito from unrolling.
• Take your remaining cans of chili and spoon over the top of the burritos, spreading it out to cover better. Sprinkle more minced onion and liberally cover with shredded cheese. Place in preheated oven and bake about 40-45 minutes, or until it is bubbling nicely.
• Remove from oven and using wide spatulas, carefully transfer each burrito from cookie sheet onto a very large serving plate or platter. Top immediately with chopped tomato, shredded lettuce and slices of avocado. If you prefer, you may also top with sliced black olives and dollops of sour cream. You could use sliced jalapenos too if you like it spicy.
• Serve while hot and keep a good brand of hot sauce on the table for those who want a little extra spicy flavor.

THE BIG BURRITO

Steps:

• Preheat the oven to 250°F.
• Based on input from a friend here at Recipezaar (thanks Gingernut), I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil. Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat. (The original recipe does not par-boil the beans but it is recommended for health/safety reasons. If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours).
• In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor).
• Pour the mixture over the beans and meat.
• Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
• Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
• Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
• Can be frozen for OAMC.

GIANT TACO ROLL

Steps:

• Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking pan with parchment.
• Sprinkle 1 1/2 cups of the cheese evenly over the parchment. Arrange the tortillas to fill the pan in rows of 4 so that they are overlapping. Sprinkle another 1 1/2 cups of cheese on top and bake until the cheese is slightly dry and not greasy, but not yet brown, about 20 minutes.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Add the ground beef and taco seasoning and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Add the tomato paste and 1/4 cup water and simmer, stirring occasionally, until most of the liquid has evaporated, about 3 minutes.
• Spread the refried beans on top of tortillas, leaving a 1-inch border on the 2 short ends. Spoon the beef evenly over the beans, followed by pico de gallo, jalapenos and olives. Sprinkle the remaining 2 cups of cheese on top.
• Starting at a short end, use the parchment to help you tightly roll up the taco. Return to the oven and bake until hot through and golden brown in parts, 15 to 20 minutes.
• Use a large spatula to transfer the roll to a cutting board. Slice with a bread knife and serve with guacamole, sour cream, and more pico.