Oven Baked Burrito Grande

Submitted by Enro G.

"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."

 

• Ready In: 1hr 25mins
• Ingredients: 17
• Yields: 8 burritos
• Serves: 6-8

ingredients

• 29.58 ml olive oil
• 1 large onion, chopped
• 44.37 ml ground cumin
• 44.37 ml minced garlic cloves
• 907.18 g ground beef
• 14.79-29.58 ml chili powder
• red pepper flakes
• 7.39 ml kosher salt
• 473.18 ml beef broth
• 59.14 ml tomato paste
• 2 (595.33 g) can condensed tomato soup
• 8 flour tortillas, 10-inch
• 793.78 g refried beans
• 354.88 ml salsa (whatever heat degree you want)
• 473.18 ml cheddar cheese, shredded
• 226.79 g sour cream
• 473.18-709.77 ml Mexican blend cheese, shredded

directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Bake in oven for approximately 30 minutes, or until edges are bubbling but before cheese begins to excessively brown.