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Burrito El Grande
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- #40734
These "el grande" burritos live up to their name. They are loaded with ground beef, refried beans, rice, and cheese for an extra hearty Tex-Mex meal.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound ground beef
1 jar (16 ounce size) salsa
1/2 cup chopped onion
1 green bell pepper, seeded and chopped
1 cup uncooked instant rice
1 can (16 ounce size) refried beans
6 (10-inch size) flour tortillas heated as directed on the package
Mexican-style shredded cheese, to taste
shredded lettuce, to taste
chopped tomato, to taste
sliced black olives, to taste
sour cream, optional
guacamole, optional
salsa, optional
directions
Heat a large skillet over medium-high heat. Add the ground beef and cook, stirring frequently, until the beef is no longer pink. Drain off any excess grease.
Add the salsa, onion, and bell pepper to the skillet. Bring to a boil, stirring occasionally. Stir the uncooked instant rice into the salsa and mix well. Reduce the heat to a simmer. Cover the skillet and let the rice cook for 5 minutes or until tender.
Meanwhile, heat the refried beans in the microwave or a small saucepan over medium heat. Spread the refried beans down the center of each tortilla. Top the beans with some of the meat filling. Sprinkle with the cheese, lettuce, olives, and tomato as desired.
Fold the top and bottom of the tortilla about 1-inch over the filling. Roll up the tortilla from the side to enclose the filling.
Serve the el grande burritos immediately with sour cream, guacamole, and/or salsa on the side.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 16, 2008
Turned out great, everyone loved them! I added a little water when cooking the rice because the meat and salsa mixture got a little dry. I also added some red pepper, omitted the lettuce put a little cheese and salsa on top and cooked them in a 400 degree oven for 20 minutes to bring out the flavor.