Burrito Grande

Enro Gay

By
@gamtncooker

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 I have made it with shredded beef and most recently with shredded pork. It is a favorite in my household.


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Comments:

Serves:

6 - 8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 Tbsp
oil (i use olive oil)
1 large
onion (about 1 1/2 cups)
3 Tbsp
ground cumin
3 Tbsp
minced garlic cloves
2 lb
lean ground beef
2 Tbsp
chili powder
red pepper flakes (optional, to taste)
1 1/2 tsp
coarse salt
1 can(s)
beef broth, reduced sodium
1 can(s)
tomato paste (i use about 3/4 of the 6 oz can)
2 can(s)
condensed tomato soup (10 1/2 oz)
8
10" flour tortillas, burrito-sized
1 can(s)
refried beans (small can or homemade)
1 1/2 c
salsa, heat-level of preference
2 c
cheddar cheese, shredded
8 oz
sour cream
2 - 3 c
mexican blend shredded cheese

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Chicken, Beef, Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican