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
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.
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.
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
BURRITO GRANDE
My husband and I were married in Port Charlotte, Florida in 1984. Punta Gorda is just across the bay and we frequented a restaurant named the Hacienda. It is, unfortunately no longer there after the hurricane came through that area, but I created this rendition by trial and error 25+ years ago. This version uses ground meat, but...
Provided by Enro Gay
Categories Tacos & Burritos
Time 1h
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Add oil to skillet over medium heat until hot. Add the chopped onions to the pan and saute until soft, approximately 5 minutes. Add the garlic and ground cumin and cook for another minute or until fragrant.
- 2. Crumble in the ground beef and cook until browned, about 10 minutes. Add the chili powder and salt, (and red pepper flakes, if desired) stirring. Then stir in the beef broth and tomato paste and bring to a slow boil. Cook, uncovered approximately 20 minutes or until most of the liquid is evaporated.
- 3. While the beef mixture is reducing, 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 into a large baking dish (the one pictured measures approximately 10" x 14") and distribute evenly. Then repeat the mixing procedure with the 2nd can of soup and set aside to be poured on top of the burritos.
- 4. 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 spoons full of salsa then distribute about 2 spoons full of sour cream across the filling. 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.
- 5. Lay prepared burrito in pan lengthwise (top left corner; 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.
- 6. Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.
- 7. Remove from oven and allow to cool slightly before serving with a large, wide spatula. We complete our meal with additional refried beans topped with more CHEESE, homemade Spanish rice and shredded lettuce, chopped tomato and additional sour cream on the side!
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.
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