Best Burritos El Grande Recipes

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EL GRANDE BURRITOS RECIPE



El Grande Burritos Recipe image

Old El Paso® Favorite Recipe! Bring on the burritos. Stuffed with chicken, they're ready in minutes when you use a microwave. By Betty Crocker Kitchens

Provided by Old El Paso

Categories     Burritos     Entrees

Time 20m

Yield 8

Number Of Ingredients 9

1 pouch (8.8 oz) microwavable ready-to-eat original long grain rice
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
2 cups shredded or diced cooked chicken
4 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup Old El Paso™ refried beans (from 16-oz can), heated
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
1 cup Old El Paso™ salsa (any variety)

Steps:

  • Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.
  • Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.

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

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

CHICKEN BURRITOS GRANDE



Chicken Burritos Grande image

Make and share this Chicken Burritos Grande recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 23

2 tablespoons olive oil
1 1/2 lbs chicken tenders
1 medium onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon ground dried chipotle powder
6 ounces tomato paste
1 1/2 cups canned crushed tomatoes in puree
1 1/2 cups reduced-sodium chicken broth
1/3 cup chopped fresh cilantro
6 large flour tortillas
4 1/2 cups grated monterey jack and cheddar cheese blend
1 1/2 cups chopped plum tomatoes
1 cup shredded lettuce
3 tablespoons olive oil
3 tablespoons chili powder
4 garlic cloves, pressed
1 teaspoon dried oregano
1 1/2 cups canned crushed tomatoes in puree
1 1/2 cups reduced-sodium chicken broth
5 tablespoons tomato paste

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and toss just until cooked through, about 5 minutes. Using slotted spoon, transfer chicken to bowl. Add onions, bell pepper, and garlic to skillet. Sprinkle with salt and pepper and saute until beginning to soften, about 4 minutes. Add chili powder, oregano, and chipotle powder; stir 2 minutes. Add tomato paste; stir 1 minute. Add crushed tomatoes and broth; bring to a boil. Reduce heat to medium and simmer sauce until slightly thickened and flavors blend, stirring occasionally, about 15 minutes.
  • Coarsely shred chicken and add to sauce. Simmer until heated through, about 3 minutes. Season filling to taste with salt and pepper. (Can be made 2 days ahead. Chill uncovered until cold. Cover and keep chilled. Rewarm before continuing.).
  • Preheat oven to 450 degrees. Stir cilantro into filling. Place 1 tortilla on work surface. Sprinkle with 1/2 cup grated cheese down center of tortilla, leaving 2 inch plain border at top and bottom. Sprinkle about 1/4 cup chopped tomatoes over, then spoon 3/4 cup chicken filling atop cheese and tomatoes. Sprinkle with generous 2 tablespoons lettuce. Fold top and bottom plain borders of tortilla over filling, then fold 1 side over and roll burrito over to enclose filling. Transfer, seam side down, to 15x10x2 inch baking dish. Repeat with remaining tortillas and filling.
  • Spoon 1/4 cup enchilada sauce over each burrito. Sprinkle remaining 1 1/2 cups cheese over burritos. Bake uncovered until heated through and cheese melts, about 15 minutes.
  • To make the enchilada sauce: Heat 3 tablespoons olive oil in a heavy large saucepan over medium-high heat. Add chili powder, garlic, and oregano; stir 1 minute. Stir in crushed tomatoes, chicken broth, and tomato paste. Bring to boil; reduce heat to medium-low and simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.

Nutrition Facts : Calories 993.9, Fat 49.2, SaturatedFat 20.7, Cholesterol 141.3, Sodium 1681.7, Carbohydrate 77.6, Fiber 8.7, Sugar 10.8, Protein 62.4

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