DIRECTIONS

1. marinade the carne picada with 1 tbsp canola oil, juice from 1 lime and 2 tbsp Cattleman’s Grill Mexicano seasoning. Rest in the fridge for 2-3 hours

2. warm the spanish rice, refried beans and nacho cheese in separate pots over high heat on the griddle.

3. when rice, beans and cheese are done, add the carne picada on the griddle over medium heat and season with 1 tbsp Cattleman’s Grill Mexicano.

4. warm an XL burrito tortilla and build your burrito by adding refried beans, spanish rice, carne picada, pico de galo, guacamole, flammin’ hot cheetos and nacho cheese.

5. attempt to roll your overstuffed burrito and then add back to the griddle to toast your burrito