MONSTER BURRITOS (THESE ARE HUGE BURRITOS!)

MONSTER BURRITOS (These are HUGE Burritos!) image

This recipe is designed to make about 6 HUGE Burritos. If you are having a party, or have active teens, or feeding a crew of hungry men, these burritos would always be well received. These are so large, most people can't eat more than half.. If you decide you want to make smaller or regular sized burritos, this would be easy to do. Add your own touch, like canned green chilies added to the meat mixture if you like it spicy. I put spicy condiments on the table. And as a side note, I would pair with this dish a good ice cold Mexican beer like Dos Equis or Corona!! Buen Probecho Y'all!!

Provided by Cathy Nunn @CJNUNN

Categories Beef

Number Of Ingredients 10

Ingredients

6 - 14 inch diameter flour tortillas (specialty item, but sold in many grocery stores)
2 pound(s) ground beef
5 can(s) chili (with or without beans. i use hormel with beans)
1 can(s) ranch style beans with liquid
1 can(s) canned red enchilada sauce - gebhardt's is good
3 or 4 large ripe tomatoes, chopped
1 pound(s) shreded colby-jack cheese (or cheese of your choice)
1/2 large head of iceberg lettuce, shredded
3 or 4 - avocados (at perfect ripeness), sliced thin
- (optional) sliced black olives, or dollops of sour cream if desired just prior to serving

Steps:

In a large skillet, brown the ground beef. When done, drain off any fat. Add 2 cans of chili (15 ounce cans each-with or without beans) and one can of Ranch Style Beans with liquid and 1 - 10 ounce can red enchilada sauce. Please note: No Chili powder is needed. Your chili and ranch style beans have all you will need. Mix together well to make sure it is well blended. Heat through, then turn off the heat. Now, preheat your oven to 350 degrees.
On a large griddle, lightly brown the flour tortillas on both sides. This keeps the tortilla from having a pasty texture and gives it a pleasing toasted flavor. Make sure the tortillas are still pliable and not stiff. Place on foil lined cookie sheets and spoon plenty of the meat & bean mixture in a horizontal line down the center of the tortilla. Be generous! Sprinkle minced onion, tomato and a good handful of shredded cheese over it. Take one side of the tortilla and fold it over the filling. Then roll it up and gently turn it over to place the edge of the tortilla on the down side. This will keep the burrito from unrolling.
Take your remaining cans of chili and spoon over the top of the burritos, spreading it out to cover better. Sprinkle more minced onion and liberally cover with shredded cheese. Place in preheated oven and bake about 40-45 minutes, or until it is bubbling nicely.
Remove from oven and using wide spatulas, carefully transfer each burrito from cookie sheet onto a very large serving plate or platter. Top immediately with chopped tomato, shredded lettuce and slices of avocado. If you prefer, you may also top with sliced black olives and dollops of sour cream. You could use sliced jalapenos too if you like it spicy.
Serve while hot and keep a good brand of hot sauce on the table for those who want a little extra spicy flavor.