To say a recipe is life changing is a pretty bold statement but honestly I think I may be Mrs. Carter today because of these unbelievably good burritos. The way to a man’s heart is through his stomach after all 😉
This recipe is so good and it makes a ton of food (and always a crowd pleaser.) I love that this recipe is so versatile and you can make them into a ton of different things. I have made them into quesadillas, tacos, taco salad, burritos, and have even wrapped them in egg roll wrappers and fried them up for a party. My favorite way to serve these and more importantly eat them is as a grilled stuffed burrito. Like I said, this recipe makes A LOT of burrito base so you could even make a few of the above once you have the base made, or just half the ingredients for less.
The way the ingredients meld together into a cheesy warm hot pocket of love after being grilled is AMAZING. FOR REAL.
Get your rice going and then you can start prepping the rest. Start with browning your meat (or meats) in a really large pan and drain if needed.
This recipe is very versatile, I typically do a mix of ground beef and sausage but you could do ground chicken, turkey, all beff or all sausage, it’s up to you!
Once all the meat is browned you will dump in the corn, Rotel (or salsa), black beans, and taco seasoning then stir until mixed well then let simmer on low for at least 5 minutes.
Again, if you don’t like something just omit it! You can even add a bit of jalapeño to your mix if you want to spice it up!
Once your rice is done set it aside until you are finished mixing the meat and other ingredients.
When the mixture is done simmering you can add your yellow rice a bit at a time and mix well. Once that is mixed we will add the cheese, aka the best part :), and mix well.
Your base burrito mixture is officially done. You will place some of the mixture into the tortilla and then add any toppings you want, much like building a taco. (Be careful not to over stuff) My personal favorite is to add black olives, guacamole, salsa, and a little more cheese 🙂 The hubs loves to add a bit of sour cream but lettuce, tomato, avocado slices and onion are some more tasty options.
To grill our burritos I have a grill pan that came with a presser top but you could you a regular skillet and place a can or another pan on top to press it.
I let it sit about a 30 seconds or until the burrito has some nice grill marks and flip. Once it is sufficiently grilled I flip it over and do the same for that side.
When it is done I like to cut it on a diagonal to really show off that delectable burrito mixture before enjoying.
Grilled Stuffed Burritos
- 1 lb ground beef (I used ground round)
- 1/2 lb ground mild pork sausage
- 1 16oz package yellow rice (my favorite is Vigo)
- 1 can black beans (rinsed and drained)
- 1 can Rotel
- 1 can corn (drained)
- 1 package taco seasoning
- 2 cups grated cheddar cheese (I grade it by hand but you can use the pre-shredded)
- Toppings: cheese, olives, tomato, onions, salsa, jalapeño (whatever you like!)
Cook rice according to package directions.
Brown meats in a large skillet over medium heat, stirring occasionally so it crumbles to taco meat consistency. Drain if needed.
Once meat is browned add black beans, Rotel, corn and taco seasoning. Mix well and let simmer at least a good 5 minutes.
After simmering is complete add your rice slowly and combine well (if you do not want a lot of burrito base you can omit some of the rice here and serve as a side.)
Once rice is combined you can mix in your cheese and your base is complete!
Scoop a good spoon full of base into your tortilla and add whatever toppings you like. Fold up the burrito so everything is tucked away inside.
Grill your burrito over med-low heat in your pan (or grilling apparatus of choice) until is has some nice golden brown grill lines and flip.
Once side two is done you are ready to enjoy!
You can serve this with some dips such as salsa, guacamole, or sour cream if you like.