Giant Baked Burrito
An oversized flour tortilla stuffed with seasoned ground beef, diced ham, creamy sauces, and plenty of melted cheese, then baked until golden and bubbly. Perfect for sharing and guaranteed to deliver an epic cheese pull.
Equipment
- 1 | Large skillet | for cooking meat
- 1 | Wooden spoon | for stirring
- 1 | cutting board |
- 1 | Sharp knife | for onion
- 1 | Baking sheet |
- 1 | Pastry brush | for sauce
Ingredients
- 4 | | large flour tortillas |
- 1 | lb | ground beef |
- 1 | cup | diced ham |
- 1 | | red onion | chopped
- 1 | cup | red enchilada sauce |
- ½ | cup | chipotle mayo | or creamy orange sauce
- ½ | cup | white crema | or mayonnaise
- 2 | cups | shredded Mexican cheese blend |
- 1 | tbsp | oil |
- 1 | | salt and pepper | to taste
Instructions
- Chop the red onion into small pieces.
- Cook diced ham in a skillet until edges are golden.
- Add ground beef and cook until browned.
- Stir in the red enchilada sauce and heat through.
- Spread creamy orange sauce on each large tortilla.
- Add the meat filling and top with shredded cheese.
- Fold and roll the tortillas tightly into burritos.
- Place on a baking sheet and brush tops with extra red sauce.
- Bake at 400°F until cheese is melted and tops are golden.
- Rest briefly, then slice and serve with a drizzle of white crema.
Notes
Store leftovers wrapped in the refrigerator for up to 3 days.
Reheat in the oven at 350°F to keep the exterior crispy.
Freeze cooled burritos tightly wrapped for up to 2 months.
Warm tortillas before rolling to prevent cracking.
Reheat in the oven at 350°F to keep the exterior crispy.
Freeze cooled burritos tightly wrapped for up to 2 months.
Warm tortillas before rolling to prevent cracking.