EL GRANDE BURRITOS RECIPE
Steps:
- Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.
- Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.
CHICKEN BURRITOS EL GRANDE
A dollop of refried beans gives these spicy chicken burritos their el grande title-as well as their creamy texture.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oil in large skillet on medium heat. Add onions and peppers; cook 5 min. or until crisp-tender. Add chicken; cook 5 min. or until done, stirring frequently. Add seasoning mix and water; bring to boil. Stir in rice; cover. Cook on medium-low heat 5 min. Let stand 5 min.
- Spoon beans down centers of tortillas; top with chicken mixture and cheese. Fold in opposite sides of each tortilla, then roll up burrito-style.
- Serve topped with sour cream, lettuce and tomatoes.
Nutrition Facts : Calories 560, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 95 mg, Sodium 1170 mg, Carbohydrate 62 g, Fiber 5 g, Sugar 4 g, Protein 28 g
LOCO BURRITOS GRANDE MADE WITH GROUND BEEF
An authentic Mexican burrito recipe, Loco Burritos Grande is an easy baked beef burrito casserole that's a great make-ahead meal.
Provided by Chef Alli
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- In a skillet over medium high heat, brown the ground beef with the cumin and onion powder; cook until the beef is fully cooked throughout and no pink remains; drain any fats that accumulate. Season beef to taste with salt and pepper.
- Reduce the heat to medium, then add the cream cheese, stirring until the cream cheese is softened and incorporated. Add 1 can enchilada sauce, the drained diced tomatoes and green chilies, black beans, and corn to the ground beef mixture, gently stirring until all ingredients are combined; reserve and keep warm.
- In a mixing bowl, combine the sour cream, enchilada sauce, cream of chicken soup, and dry Ranch dressing mix until smooth; spread one-third of this mixture evenly across the bottom of a greased 9 x 13 pan.
- Meanwhile, warm the flour tortillas a bit, a few at a time in the microwave. Fill each tortilla with the prepared ground beef mixture, dividing it evenly between each burrito; place each one side-by-side into the sour cream mixture in the 9x13 pan.
- Spread the remaining two-thirds of the prepared sour cream mixture over the burritos; cover the pan with foil. Bake, covered, for 30 minutes; remove the foil, top with cheese and bake for an additional 5-10 minutes or until hot throughout and the cheese is bubbly on top. Let the burritos rest for 5-10 minutes before serving.
Nutrition Facts : Calories 473 kcal, Carbohydrate 35 g, Protein 29 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 99 mg, Sodium 1260 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
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.
CHEESY GROUND BEEF BURRITOS EL GRANDE
Put a little fun in even the busiest of weeknights with these burritos el grande-made with ground beef, salsa, refried beans and shredded cheese.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Brown meat in large skillet on medium heat; drain. Stir in salsa and peppers. 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 280, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 22 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.
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
BURRITOS EL GRANDE
Make and share this Burritos El Grande recipe from Food.com.
Provided by a_happy_goddess
Categories Beans
Time 20m
Yield 6 burritos, 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat; drain.
- Add salsa and green pepper; mix.
- Bring to boil.
- Stir in rice; cover. Reduce to low and simmer 5 minutes.
- Meanwhile, heat beans up to warm.
- Spread beans down center of tortillas.
- Top evenly with meat mixture, cheese and lettuce.
- Serve with sour cream.
Nutrition Facts : Calories 553.5, Fat 25.9, SaturatedFat 12.3, Cholesterol 84.3, Sodium 1264.3, Carbohydrate 50.4, Fiber 7.2, Sugar 3.9, Protein 29.9
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