Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) ground beef
- 2 tbsp taco seasoning (or homemade mix below)
- 2 tbsp tomato paste + 3/4 cup (180 ml) water
- 4 burrito-size flour tortillas (12-inch)
- 3 cups cooked long-grain rice (warm)
- 1 1/2 cups refried pinto beans (warm)
- 2 cups shredded Mexican blend or cheddar cheese
- 1 cup sour cream
- 1 cup guacamole
- 1 1/2 cups pico de gallo
- 1 tbsp neutral oil or 1 tbsp butter (for pressing)
Do This
- 1. Brown beef in a skillet over medium-high heat, drain, then stir in taco seasoning, tomato paste, and water; simmer 3–4 minutes until saucy.
- 2. Warm beans and rice; microwave tortillas in a damp towel 30–45 seconds until very pliable.
- 3. On each tortilla, spread 1/3 cup beans, add 3/4 cup rice, 1/2 cup beef, and 1/2 cup cheese.
- 4. Spoon 1/4 cup sour cream and 1/4 cup guacamole down the center; add 1/3–1/2 cup pico de gallo.
- 5. Fold the left and right sides in, roll tightly from the bottom, and rest seam-side down 30 seconds.
- 6. Press in a lightly oiled skillet over medium heat (about 350–375°F surface), 2–3 minutes per side until golden and sealed.
- 7. Slice and serve hot.
Why You’ll Love This Recipe
- All the XXL flavors you remember: seasoned beef, fluffy rice, creamy beans, cool sour cream, guacamole, and bright pico.
- Built for big appetites but easy for weeknights, with supermarket staples and clear steps.
- Pressing the burrito gives a crisp, toasty exterior while sealing in melty cheese and saucy beef.
- Great for make-ahead: prep fillings in advance, then assemble and press to order.
Grocery List
- Produce: 2 Roma tomatoes, 1 small white onion, 1 jalapeño, fresh cilantro, 2 limes, 2 ripe avocados
- Dairy: Sour cream, shredded Mexican blend or cheddar, butter (optional)
- Pantry: 1 lb ground beef, 4 large flour tortillas (12-inch), long-grain rice, refried pinto beans, tomato paste, chili powder, ground cumin, smoked paprika, onion powder, garlic powder, dried oregano, cornstarch, kosher salt, black pepper, sugar (optional), neutral oil
Full Ingredients
Seasoned Beef
- 1 lb (450 g) ground beef (85–90% lean)
- 2 tbsp tomato paste
- 3/4 cup (180 ml) water
- 1 tsp apple cider vinegar
- Optional: 1/4 tsp MSG for umami
Taco Beef Seasoning (homemade)
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried oregano (preferably Mexican oregano)
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp cornstarch
- 1/2 tsp sugar (optional)
Rice
- 1 cup (190 g) long-grain white rice, rinsed
- 1 3/4 cups (415 ml) water
- 1/2 tsp kosher salt
- 1 tbsp unsalted butter (or 1 tbsp neutral oil)
Pico de Gallo
- 2 Roma tomatoes, seeded and diced small
- 1/4 cup finely diced white onion
- 1 jalapeño, minced (seed for less heat)
- 2 tbsp chopped cilantro
- 1 tbsp fresh lime juice
- 1/4 tsp kosher salt
Guacamole
- 2 ripe avocados
- 1 tbsp fresh lime juice
- 1 tbsp finely minced onion (borrow from the pico)
- 1/8 tsp ground cumin
- 1/4 tsp kosher salt
For Assembly & Pressing
- 4 burrito-size flour tortillas (12-inch), warmed until very pliable
- 1 1/2 cups refried pinto beans, warmed until spreadable
- 2 cups shredded Mexican blend or cheddar cheese
- 1 cup sour cream
- 1 1/2 cups pico de gallo (from above)
- 1 cup guacamole (from above)
- 1 tbsp neutral oil or 1 tbsp butter (for the skillet)
Step-by-Step Instructions
Step 1: Cook the rice
Rinse 1 cup rice under cool water until it runs mostly clear. Add to a small pot with 1 3/4 cups water, 1/2 tsp salt, and 1 tbsp butter. Bring to a boil over medium-high heat, then reduce to low, cover, and cook 15 minutes. Turn off the heat and rest covered for 5 minutes. Fluff with a fork and keep warm.
Step 2: Make the pico de gallo
In a bowl, combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir and let it sit 10 minutes to lightly macerate and become juicy. Taste and adjust lime or salt.
Step 3: Mash the guacamole
Scoop avocado flesh into a bowl. Add lime juice, minced onion, cumin, and salt. Mash until creamy with a few small chunks. Press a piece of plastic wrap directly on the surface to prevent browning and set aside.
Step 4: Brown and season the beef
Heat a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned with no pink, 6–8 minutes. Drain excess fat. Sprinkle in the homemade taco seasoning, then add tomato paste and water. Stir to combine and simmer over medium heat until slightly thickened and saucy, 3–4 minutes. Stir in apple cider vinegar (and MSG if using). Keep warm on low.
Step 5: Warm beans and tortillas
Heat refried beans in a small saucepan over low, stirring until smooth and spreadable, 2–3 minutes. Warm tortillas so they are very flexible: stack and microwave wrapped in a damp towel for 30–45 seconds, or warm one at a time on a dry skillet 20–30 seconds per side. Keep covered so they don’t dry out.
Step 6: Assemble each XXL burrito
Lay one tortilla on a board. Spread 1/3 cup warm beans in a horizontal stripe about one-third up from the bottom, leaving a 1 1/2-inch border all around. Pile on 3/4 cup warm rice and 1/2 cup seasoned beef. Scatter 1/2 cup cheese over the hot fillings. Down the center, add 1/4 cup sour cream and 1/4 cup guacamole. Top with 1/3–1/2 cup pico. Fold the left and right sides inward over the filling, then roll tightly from the bottom up, tucking and compressing as you go. Rest seam-side down for 30 seconds to set. Repeat for remaining burritos.
Step 7: Pan-press to seal and crisp
Heat a large nonstick or cast-iron skillet over medium heat with 1 tbsp oil or butter (surface about 350–375°F). Place burritos seam-side down and cook 2–3 minutes per side until golden brown and lightly crisp, pressing gently with a spatula or a second pan for even contact. The cheese should be melted and the seam sealed.
Step 8: Serve
Transfer to a board, rest 1 minute, then slice in half if desired. Serve hot with extra pico, lime wedges, and your favorite hot sauce.
Pro Tips
- Heat everything before assembly—hot rice, beans, and beef ensure the cheese melts fast and the tortilla seals.
- The cornstarch in the seasoning thickens the beef sauce just like a fast-food style filling—don’t skip it.
- Use the bean stripe as “glue” near the bottom edge to help the burrito seal when you roll.
- Keep a 1 1/2–2 inch border; overfilling causes blowouts and makes pressing harder.
- A panini press set to 375°F works beautifully; close gently and cook about 2 minutes per side.
Variations
- Chicken or Turkey: Swap beef for ground turkey or finely chopped cooked chicken; keep the same seasoning and method.
- Vegetarian: Skip beef, double the beans, and add sautéed peppers and onions; use plant-based crumbles if you like.
- Spicy: Add 1–2 tsp chipotle in adobo to the beef and extra jalapeño to the pico.
Storage & Make-Ahead
Prep components up to 3–4 days ahead (beef and rice refrigerated airtight; pico 2 days; guacamole 1 day pressed with plastic wrap). Assembled burritos can be wrapped tightly in foil and refrigerated up to 24 hours or frozen up to 2 months. Reheat refrigerated burritos in a 350°F oven for 15–20 minutes (foil on), then unwrap and pan-press 1–2 minutes per side to re-crisp. From frozen, bake at 350°F for 35–40 minutes (foil on), then press to finish.
Nutrition (per serving)
Approximate per XXL burrito: 1100–1200 calories; 50 g protein; 100–110 g carbohydrates; 60–65 g fat; 8–10 g fiber; 1700–2000 mg sodium. Values will vary with brands and exact amounts.
