Oven Baked Burrito Grande: A Comfort Food Classic Elevated

Shortly after my husband and I were married, we stumbled upon a little gem of a restaurant in Punta Gorda, Florida. Their menu boasted an item simply called “Burrito Grande,” and from the very first bite, we were utterly smitten. Served with the essential companions of beans and rice, it was pure culinary bliss. That unforgettable meal sparked a journey of culinary experimentation in my own kitchen. After many delightful trials and a few minor adjustments, I finally landed on this recipe – a recipe that has since become an undisputed favorite in our household, a testament to comfort food done right.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6-8
• Yield: 8 burritos
• Dietary Type: Adaptable (can be made vegetarian/vegan with substitutions)

Ingredients

Here’s what you’ll need to create these magnificent Oven Baked Burrito Grandes:

For the Beef Filling:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 tablespoons ground cumin
• 3 tablespoons minced garlic cloves
• 2 lbs ground beef
• 1-2 tablespoons chili powder
• Red pepper flakes (optional, to taste)
• 1 ½ teaspoons kosher salt
• 2 cups beef broth
• ¼ cup tomato paste
• 2 (10 ½ ounce) cans condensed tomato soup

For Assembling the Burritos:

• 8 large flour tortillas, 10-inch
• 28 ounces refried beans
• 1 ½ cups salsa (choose your preferred heat level)
• 8 ounces sour cream
• 2 cups cheddar cheese, shredded
• 2-3 cups Mexican blend cheese, shredded

Equipment Needed

To bring this recipe to life, you’ll want to have the following on hand:

• Large skillet
• 9″ x 13″ baking dish
• Measuring cups and spoons
• Spatula
• Working surface (cutting board or clean countertop)

Instructions

Let’s get cooking! Follow these steps carefully to achieve burrito perfection.

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is your starting point for baking these flavor-packed burritos.
2. In a large skillet, add the olive oil and heat it over medium heat. Allow it to get nice and hot before proceeding.
3. Introduce the chopped onions to the hot skillet. Sauté them for approximately 5 minutes, or until they begin to soften and become translucent.
4. Next, add the minced garlic and ground cumin to the skillet. Cook for another minute, stirring constantly, until their fragrant aromas are released. Be careful not to burn the garlic.
5. Now, it’s time for the ground beef. Add it to the skillet and cook, breaking it up with your spatula, until it’s nicely browned. This should take about 10 minutes. Drain off any excess grease.
6. Stir in the chili powder, kosher salt, and red pepper flakes (if you’re using them for a little kick). Mix well to distribute the spices throughout the beef.
7. Pour in the beef broth and add the tomato paste. Bring the mixture to a simmer.
8. Allow the beef mixture to cook, uncovered, for approximately 20 minutes, or until most of the liquid has evaporated. This step is crucial for concentrating the flavors.
9. While the beef mixture is simmering, prepare the sauce for the baking dish. In a 2-cup measuring cup, pour one can of the condensed tomato soup. Add about 1/3 of a can of water (using the soup can as a guide), and stir well to combine. Pour this soup mixture evenly into your 9″ x 13″ baking dish.
10. Repeat the soup and water mixture with the second can of condensed tomato soup and pour it into the baking dish, spreading it evenly over the bottom. Set the baking dish aside.
11. Now, let’s assemble the burritos. Take one flour tortilla and lay it flat on your working surface.
12. Spread about ¼ cup of refried beans evenly across the lower third of the tortilla.
13. Pile 1/8 of the beef mixture (from the skillet) on top of the refried beans.
14. Top the beef mixture with 2-3 spoonfuls of salsa.
15. Add about 2 spoonfuls of sour cream over the salsa.
16. Finish the filling with about 1/8 of the shredded cheddar cheese.
17. To roll the burrito: fold the bottom edge of the tortilla up and over the filling. Then, fold in the sides, creating an envelope-like shape. Finally, fold over again, tucking any excess tortilla on top in and under the roll to create a compact burrito.
18. Lay the prepared burrito in the baking dish lengthwise. You should aim for two rows of four burritos each.
19. Repeat steps 11-18 with the remaining tortillas and filling until all 8 burritos are assembled and placed in the baking dish.
20. Pour the reserved soup mixture (from step 10) evenly over the top of all the burritos, ensuring they are well-covered.
21. Sprinkle the Mexican blend cheese evenly over the top of the burritos.
22. Bake in the preheated oven for approximately 30 minutes. The goal is to see the edges bubbling and the cheese melted and golden, but before the cheese begins to excessively brown.

Expert Tips & Tricks

• Beef Browning is Key: Don’t rush the browning of the ground beef. This step develops crucial flavor and texture. Ensure you drain off most of the fat afterward for a less greasy filling.
• Liquid Evaporation: Cooking the beef mixture uncovered to evaporate liquid concentrates its flavor, preventing a watery burrito filling.
• Tortilla Flexibility: If your tortillas are a bit stiff, you can briefly warm them in a dry skillet or microwave to make them more pliable and less likely to tear when rolling.
• Sauce Base: The condensed tomato soup mixture not only adds moisture but also a foundational savory flavor to the entire dish. Don’t skip this step!
• Cheese Layering: While the recipe calls for cheddar in the filling and a blend on top, feel free to mix and match your favorite cheeses. Monterey Jack or Pepper Jack can add a lovely dimension.
• Make Ahead: The beef filling can be made a day in advance and refrigerated. Reheat it gently before assembling the burritos.

Serving & Storage Suggestions

These Oven Baked Burrito Grandes are a hearty meal on their own, but they pair beautifully with a side of cilantro-lime rice or a crisp green salad. For an authentic touch, serve them with extra dollops of sour cream, a sprinkle of chopped fresh cilantro, and some additional salsa on the side.

Leftovers are a treasure! Once cooled, store any remaining burritos in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either place them in a 350°F (175°C) oven for about 10-15 minutes until heated through, or gently reheat them in a microwave. For a crispier exterior, you can try reheating them in a toaster oven or air fryer.

Nutritional Information

While the exact nutritional values can vary based on specific ingredient brands and portion sizes, here’s an estimated breakdown for this hearty dish:

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	1138 kcal
Calories from Fat	610 kcal
Total Fat	68 g	105%
Saturated Fat	33 g	165%
Cholesterol	217 mg	72%
Sodium	3170 mg	132%
Total Carbohydrate	71 g	24%
Dietary Fiber	12 g	48%
Sugars	16 g	64%
Protein	64 g	128%

Note: Nutritional values are estimates and can vary.

Variations & Substitutions

• For a Vegetarian Twist: Swap the ground beef for crumbled firm tofu, lentils, or seasoned black beans. Ensure your refried beans are vegetarian as well.
• Spice Level Control: Adjust the amount of chili powder and red pepper flakes to your personal preference. For milder burritos, reduce these. For a fiery experience, add a pinch more!
• Cheese Alternatives: Feel free to experiment with other cheeses like Monterey Jack, Pepper Jack, or a blend of Colby and Monterey Jack.
• Beef Roast Option: As mentioned in the inspiration, this recipe is also fantastic when made with 2 pounds of cooked, shredded beef, such as chuck roast. The process for preparing the filling would be similar, but you would start with already cooked and shredded beef.

FAQs (Frequently Asked Questions)

Q: Can I make the beef filling ahead of time?
A: Absolutely! The beef filling can be prepared up to a day in advance and stored in the refrigerator. Simply reheat it gently before assembling your burritos.

Q: My tortillas are tearing when I try to roll them. What can I do?
A: Briefly warming the tortillas before filling can make them more pliable. You can warm them in a dry skillet for a few seconds per side, or in the microwave for about 15-20 seconds.

Q: Can I freeze these burritos?
A: While they are best enjoyed fresh, you can freeze baked burritos. Ensure they are completely cooled, then wrap them tightly in plastic wrap and then foil. Reheat from frozen at 350°F (175°C) for about 45-60 minutes, or until heated through.

Q: How do I prevent the burritos from getting soggy on the bottom?
A: The layer of condensed tomato soup mixture at the bottom of the baking dish helps to keep the burritos moist without making them soggy. Ensure you spread it evenly, and don’t overcrowd the pan.

Q: What kind of salsa should I use?
A: The choice of salsa is entirely up to your taste! Whether you prefer mild, medium, hot, or even a chunky pico de gallo, any variety will add a delicious layer of flavor.

Final Thoughts

This Oven Baked Burrito Grande is more than just a meal; it’s a warm hug in tortilla form. It’s the kind of dish that brings people to the table, sparks conversation, and leaves everyone feeling satisfied. I encourage you to gather your ingredients, put on your favorite apron, and embark on creating this comforting classic. Once you’ve experienced its savory depth and satisfying texture, I’m confident it will become a beloved fixture in your own recipe repertoire. Don’t hesitate to share your culinary creations and any delightful twists you discover along the way!