The Big Burrito

READY IN: 12hrs 15mins
Recipe by Acerast

Expecting a hungry crowd? Do I have a recipe for you! It takes little prep time, cooks on its own, serves a large group and tastes great! This comes from a Texan friend, Audra, and is a popular fund raiser in her little town. This can be made in the oven but I like to double or triple the recipe and cook it in my 18 QT electric cooker. Plan ahead because it takes 12 - 16 hours of cooking time to cook this wonderful burrito filling!

Top Review by MomLuvs6

This was very good. Everyone liked it. Nice having it cooking all day and not having to worry about it. I did cook the pinto beans longer than stated in the direction, brought them to a boil and simmered for an hour, then added them to the meat. Made for ZWT 5, Sultans of Spice

Ingredients Nutrition


  1. Preheat the oven to 250°F.
  2. Based on input from a friend here at Recipezaar (thanks Gingernut), I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil. Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat. (The original recipe does not par-boil the beans but it is recommended for health/safety reasons. If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours).
  3. In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor).
  4. Pour the mixture over the beans and meat.
  5. Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
  6. Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
  7. Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
  8. Can be frozen for OAMC.

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