Ingredients
Equipment
Method
Cook the beef
- Heat a griddle to medium-high heat and cook the ground beef, stirring until browned. Sprinkle in the taco seasoning packet and follow the package directions until the beef is evenly coated and fragrant.
Scramble the eggs
- On the same griddle, scramble the eggs until fluffy and just set, scraping continuously so they don’t overcook. Transfer the eggs to a plate and keep them warm.
Warm tortillas
- Warm the extra-large flour tortillas on the griddle until pliable, about 30-45 seconds per side. Move them to a work surface so they’re easy to roll.
Assemble monster burritos
- Layer each tortilla with refried beans, cooked rice, beef, scrambled eggs, shredded cheese, salsa, diced onions and jalapeños, guacamole, and hot sauce. Spread toppings evenly so the burritos roll tightly.
- Fold in the sides and roll tightly into burritos, pressing gently to compact the filling. Place each burrito seam-side down on the griddle.
- Cook the burritos for 2-3 minutes per side on the griddle until golden and crispy, flipping once. Slice each burrito in half and serve immediately.
Notes
For the cleanest cross-section layers, keep fillings warm but not watery—if the refried beans are stiff, loosen with a spoonful of salsa. Store leftover burritos in the refrigerator up to 3 days; reheat on a griddle or skillet until hot and crisp. Freezing is yes: wrap tightly and freeze up to 2 months, then reheat from thawed or in a covered skillet until steaming. For a lighter option, use reduced-fat shredded cheese and swap half the beef for extra beans.