Burrito Grande Food

BURRITO GRANDE, OVEN BAKED

Burrito Grande, Oven Baked image

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

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 tablespoons ground cumin
3 tablespoons minced garlic cloves
2 lbs lean ground beef
1 -2 tablespoon chili powder
red pepper flakes
1 1/2 teaspoons kosher salt
2 cups low sodium beef broth
1/4 cup tomato paste
2 (10 1/2 ounce) cans condensed tomato soup
8 flour tortillas, 10-inch
14 1/2 ounces refried beans
1 1/2 cups salsa (whatever heat degree you want)
1 cup cheddar cheese, shredded
8 ounces sour cream
2 cups Mexican blend cheese, shredded

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.

OVEN BAKED BURRITO GRANDE

Oven Baked Burrito Grande image

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

Ingredients

2 tablespoons olive oil
1 large onion, chopped
3 tablespoons ground cumin
3 tablespoons minced garlic cloves
2 lbs ground beef
1 -2 tablespoon chili powder
red pepper flakes
1 1/2 teaspoons kosher salt
2 cups beef broth
1/4 cup tomato paste
2 (10 1/2 ounce) cans condensed tomato soup
8 flour tortillas, 10-inch
28 ounces refried beans
1 1/2 cups salsa (whatever heat degree you want)
2 cups cheddar cheese, shredded
8 ounces sour cream
2 -3 cups Mexican blend cheese, shredded

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.