Ingredients
Equipment
Method
Brown the beef and season
- Cook the ground beef on a Blackstone griddle until browned, then add taco seasoning according to package directions. Cook until the mixture looks thick and cohesive, around 6-8 minutes total.
Scramble the eggs
- Scramble the eggs on the griddle until fluffy and set aside. You’ll see curds form and then turn uniformly cooked, about 4-6 minutes.
Warm tortillas
- Warm the tortillas on the griddle until pliable. Look for soft, flexible tortillas with light browning spots, about 30-60 seconds each.
Assemble and roll
- Layer each tortilla with refried beans, cooked rice, beef, scrambled eggs, shredded cheese, salsa, and desired toppings. Stop when the filling mound is tall but not spilling, so the roll stays tight.
- Fold in the sides and roll tightly into burritos, then place them seam-side down on the griddle. Press gently to help them hold together, with the seam facing down.
Griddle, slice, and serve
- Cook the burritos for 2-3 minutes per side until golden and crispy. You should see crisped edges and a browned surface before flipping.
- Slice each burrito in half and serve with extra salsa and sour cream if you like. The cross-section should show clear layers of meat, eggs, cheese, and fillings.
Notes
Pro tip: Warm tortillas right before filling so they roll without cracking, and keep the seam pressed down during the first minutes of griddling for a tight closure. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a griddle or skillet until hot and lightly crisp. Freezing is not recommended because the tortillas and fillings can get watery after thawing. For a lower-carb option, swap the cooked rice for cauliflower rice and keep the rest of the layers the same.