Grande Stuffed Burrito
Don’t come looking for this recipe if you aren’t feeding a crowd of hungry folks. This is not a little meal. This is a double-decker burrito with steak and bacon and a homemade cheese sauce that is over the top delicious. It’s easy to make, and there will probably be enough left over for lunch tomorrow. It’ll be totally worth it.
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Muy Grande Bacon Steak Burrito
Sirloin is a good lean cut of beef that is relatively cheap, so that’s what I’m using for this burrito. Cut into small strips and marinade using the recipe below – lime juice, liquid smoke, and Worcestershire sauce. Season the beef well with Mesquite Seasoning. Let marinate for an hour.
Cheese Sauce
This cheese sauce is a combination of cream & cheese. Whisk all of the ingredients together, constantly stirring and scraping the bottom of the pan. Never let the heat get hotter than medium low, because you don’t want to scorch anything. When it’s smooth, set aside and keep warm.
Tip: You can lay plastic wrap over the top of the cheese sauce so it doesn’t form a coating over the top. Any skim that forms will come off with the plastic wrap.
Bacon, Onions, & Peppers
Cook up four slices of thick-cut bacon. For a burrito, you want the bacon to be crispy. Save that bacon grease to cook the onions & peppers in! What great flavor that will be!
Move the bacon & vegetables over to the side and grab the steak strips. Cook them over the bacon grease until browned on all sides. Move over to the side with the bacon and the peppers and onions.
As Seen in This Recipe
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Mesquite Smoke Seasoning
$9.50 – $22.00 Select options This product has multiple variants. The options may be chosen on the product page
Assembling the Grande Burrito
Start by warming two flour tortillas on the skillet. Lay one edge over the other – kind of like a Venn Diagram (see picture below). Seal the burrito edges with a slice of American cheese. Then, layer slices of cheese down the middle.
Tip: Leave room at each edge for folding.
Next, warm up the corn tortillas and layer them over the cheese. Layer the bacon, and then the steak. Spread the vegetables and the cheese sauce over the meat, and fold up tight. The tortillas should be just a little crispy from the heat, but still pliable and able to roll up. Serve with our Salsa or Cowboy Chutney for extra flavor.
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Latest Recipes by Cowboy Kent Rollins
Grande Stuffed Burrito – Cowboy Kent Rollins
Ingredients
- 6 ounces sirloin steak
- Kent’s Mesquite Seasoning or your favorite all-purpose blend
- Juice of 1 lime
- 1 teaspoon liquid smoke
- ½ tablespoon Worcestershire sauce
- 4 slices bacon
- 1 small white onion diced
- 1 jalapeno seeded and diced
- 2 10 inch flour tortillas
- 5 corn tortillas street taco size
- 6 slices American cheese
Cheese Sauce
- ½ cup heavy cream or milk
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 3 tablespoons Fresh Chile Co. Roasted Red chili sauce or chopped green chilies
Instructions
- Cut the meat into thin slices. Generously season all sides with the Mesquite seasoning.
- In a sealable container, combine the lime juice, liquid smoke and Worcestershire sauce and mix well. Add the steak and toss to coat. Cover and let set 1 hour.
- Meanwhile, for the cheese sauce, in a medium saucepan, add the milk or cream over medium-low heat. Whisk in the cornstarch, salt, garlic powder, and ground mustard. When the milk has warmed through, stir in the cream cheese. Continue cooking, stirring occasionally until smooth. Stir in the cheddar cheese until melted. Stir in the chiles. Set aside in a warm place.
- Cook the bacon over medium heat in a large cast iron skillet until done. Set aside in a warm place.
- In the same skillet or griddle, add about 2 tablespoons of cooking oil and add the onions and jalapenos. Cook over medium heat for about 4 minutes, or until softened. Set aside in a warm place.
- In the same skillet or griddle, fry the steak over medium heat until it is browned. Set aside in a warm place.
- Place the flour and corn tortillas on the skillet/griddle over low heat to warm.
- These next steps you’ll want to do quickly, so the tortillas don’t become crisp. You can also turn the heat off while assembling. Take two flour tortillas and slightly overlap the edges, Use 1 slice of American cheese where the edges meat to seal the edges. This will make 1 longer burrito.
- Place the remaining cheese slices down the middle of the tortillas. Place the corn tortillas down the center on top of the cheese, slightly overlapping. Evenly top with the meat, onion mixture and cheese sauce.
- Fold the ends in and roll up the burrito. Cook the burrito on both sides until a light golden brown. Serve warm.