Best 4 El Grande Burritos Recipes

Are you craving a hearty and flavorful burrito bursting with bold flavors and textures? Look no further than "El Grande Burritos," a culinary masterpiece that promises to tantalize your taste buds and satisfy your hunger. This article will guide you through the culinary journey of creating the ultimate "El Grande Burritos," providing a comprehensive exploration of ingredients, cooking techniques, and assembly methods to ensure you achieve burrito perfection. From selecting the finest quality ingredients to mastering the art of burrito wrapping, we will unveil the secrets behind this iconic dish. Get ready to embark on a flavor-packed adventure as we delve into the world of "El Grande Burritos," leaving you with a recipe that will become a staple in your culinary repertoire.

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EL GRANDE BURRITO RECIPE

El Grande Burrito Recipe image

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

Ingredients

1 lb. ground beef
1-1/4 cup TACO BELL® Thick & Chunky Salsa
1 green pepper, chopped
2/3 cup water
1 cup instant white rice, uncooked
1 cup TACO BELL® Refried Beans, warmed
6 flour tortillas (10 inch)
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1-1/2 cups shredded lettuce
2 tomatoes, chopped
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

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

Burritos El Grande image

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

Ingredients

1 lb ground beef
1 medium chopped green pepper
1 can warm refried beans
1 1/2 cups shredded cheese
1/2 cup sour cream
1 (16 ounce) jar salsa
1 cup Minute Rice, uncooked
6 flour tortillas
1 1/2 cups shredded lettuce

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

BURRITOS EL GRANDE MADE OVER

Burritos El Grande Made Over image

Make over always means make better when we're talkin' smart choices. Like saving 260 calories and 15 grams of fat per serving. OLÉ!

Provided by My Food and Family

Categories Home

Time 23m

Yield Makes 6 servings.

Number Of Ingredients 8

Ingredients

1/2 lb. extra-lean ground beef
1 can (15.5 oz.) kidney beans, rinsed
3/4 cup TACO BELL® Thick & Chunky Salsa
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
6 whole wheat tortillas (10 inch), warmed
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1-1/2 cups tightly packed shredded romaine lettuce
3 tomatoes, chopped

Steps:

Brown meat in large skillet. Stir in beans and salsa; cook 3 min. or until heated through, stirring occasionally. Remove from heat; stir in cheese.
Spoon meat mixture down centers of tortillas; top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito-style.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

RIO GRANDE BEEF BURRITOS

Rio Grande Beef Burritos image

From Bon Appetit's 50th Anniversary Issue. I used about half the amount of cream (substituting half and half) and half the cheese for the sauce.

Provided by iris5555

Categories Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces skirt steaks or 8 ounces flank steaks
1 large garlic clove, crushed
1/4 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
1 1/2 teaspoons fresh lime juice
1 large onion, thinly sliced
2 fresh anaheim chilies, roasted, peeled, seeded, cut into thin strips or 2 canned whole green chilies, seeded, cut into thin strips
1 (7 ounce) jar roasted red peppers, drained, cut into thin strips
1/2 cup whipping cream (I used half and half)
1 1/4 cups grated monterey jack cheese, divided
1/2 teaspoon dried oregano, crumbled
4 (8 inch) flour tortillas

Steps:

Preheat oven to 450°F.
Grease 9-inch square baking pan.
Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
Add chiles and peppers and stir until heated through.
Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
Add oregano. Season with salt and pepper.
Heat 1 tablespoon oil in heavy large skillet over high heat.
Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
Transfer to work surface. Halve across width, then cut against grain into thin slices.
Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
Spoon remaining pepper mixture over tortillas.
Sprinkle with 1/2 cup cheese.
Bake uncovered until cheese melts, 5 to 10 minutes.

Nutrition Facts : Calories 1274.4, Fat 81, SaturatedFat 35.8, Cholesterol 211.8, Sodium 2566.6, Carbohydrate 76.6, Fiber 6.6, Sugar 8.2, Protein 61

Tips for Making El Grande Burritos:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your burritos. Look for fresh tortillas, ripe tomatoes, and flavorful cheese.
Don't overfill your burritos: If you put too much filling in your burritos, they will be difficult to wrap and eat. Stick to a moderate amount of filling so that your burritos are easy to handle.
Brown your meat before adding it to the burritos: This will help to develop the flavor of the meat and make it more tender.
Use a variety of toppings: Don't be afraid to experiment with different toppings, such as salsa, sour cream, guacamole, and cheese. This will add flavor and texture to your burritos.
Wrap your burritos tightly: This will help to keep the filling inside the burrito and prevent it from falling out. You can use toothpicks or skewers to secure the burritos if desired.
Serve your burritos immediately: Burritos are best served fresh and hot. If you need to make them ahead of time, you can wrap them in plastic wrap and store them in the refrigerator for up to 2 days. To reheat, simply microwave on high for 1-2 minutes, or until heated through.

Conclusion:

El Grande Burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. With a variety of fillings and toppings to choose from, there are endless possibilities for creating your own unique burrito. So next time you're looking for a quick and easy meal, give El Grande Burritos a try. You won't be disappointed!