Best 2 Burrito Grande Oven Baked Recipes

**Indulge in a Culinary Fiesta with our Exquisite Burrito Grande Oven-Baked Recipes**

Embark on a tantalizing culinary adventure with our curated collection of Burrito Grande Oven-Baked recipes, a symphony of flavors and textures that will leave your taste buds craving for more. Discover the art of creating these delectable burritos, generously filled with a medley of savory ingredients and smothered in a rich, flavorful sauce, all baked to perfection in the oven. From classic beef and bean burritos to vegetarian delights and even a unique breakfast burrito, our recipes cater to every palate and preference. Prepare to be captivated by the irresistible aroma wafting from your kitchen as you craft these culinary masterpieces. Let's dive into the realm of flavors and create a burrito feast that will make your next meal an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

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.

Tips:

Prep the Ingredients: Before you start cooking, make sure all your ingredients are prepped and measured. This will help you stay organized and ensure the cooking process goes smoothly.
Choose High-Quality Ingredients: The quality of your ingredients will greatly impact the taste of your burrito grande. Use fresh, flavorful ingredients for the best results.
Cook the Beef Thoroughly: Cook the ground beef until it is no longer pink in the center. This will ensure that it is safe to eat and has a delicious, fully cooked flavor.
Don't Overstuff the Burritos: When assembling the burritos, be careful not to overstuff them. This will make them difficult to fold and eat, and the fillings may spill out.
Use a Variety of Toppings: Toppings are a great way to add flavor and texture to your burrito grande. Consider using a variety of toppings, such as shredded cheese, sour cream, guacamole, salsa, and pico de gallo.

Conclusion:

The burrito grande is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its hearty combination of ground beef, beans, rice, and vegetables, it is sure to satisfy even the biggest appetites. The oven-baked method makes it easy to prepare, and the variety of toppings allows you to customize it to your liking. So next time you're looking for a quick and easy meal, give this burrito grande recipe a try. You won't be disappointed!