Macho Beef and Potato Burritos

Total Time

Prep: 20 min. Cook: 30 min.

Makes

8 servings

Updated: Apr. 05, 2024

Back in the late 80's and early to mid 90's I was cooking and baking for three growing teenagers and their friends...I came up with these hearty burritos one day to satisfy the hunger of my active children. These burritos are full of lean beef, fresh fried potatoes and two types of cheese. I served them with sour cream and mild to medium red sauce, but if you like them hot then just adjust temperature of the sauce. I entered my burritos in a Mexican theme contest at the Los Angeles County Fair in the late 90's in the burrito category and they took first place...I am so proud of that blue ribbon....My children are now gone with families of their own..but they still make Mom's Blue Ribbon Burritos

Ingredients

11/2 LB. GROUND SIRLOIN OR CHUCK
1 TBSP OLIVE OIL
11/2 TEASPOON ONION POWDER
½ TEASPOON GARLIC POWDER
1 TEASPOON SWEET PAPRIKA
1 TABLESPOON WORCESTERSHIRE SAUCE
SALT AND BLACK PEPPER TO TASTE
SQUEEZE OF FRESH LEMON
1/2 CUP SLICED BLACK OLIVES (optional)
¾ CUP RED TACO SAUCE (I USE MEDIUM)
2 MEDIUM RUSSET POTATOES
SHORTENING FOR FRYING
4 to 41/2 CUPS (APPROX) SHREDDED MEXICAN BLEND
8 EXTRA LARGE FLOUR TORTILLAS
FOIL (to wrap burritos)

Directions

BROWN THE BEEF IN OIL UNTIL NICELY BROWN. ADD REMAINING INGREDIENTS EXCEPT POTATOES AND CHEESE. MIX WELL AND SET ASIDE.

PEEL POTATOES AND CUT INTO 1 “ CUBES. HEAT SHORTENING AND FRY POTATOES UNTIL COOKED THROUGH.

TRANSFER TO A PAPER TOWEL COVERED PLATE AND SALT LIGHTLY. REPEAT WITH REMAINING POTATOES.

WARM TORTILLAS IN MICROWAVE UNTIL SOFT, ABOUT 30 SECONDS. GENTLY STIR POTATOES INTO BEEF MIXTURE AND DIVIDE BEEF MIXTURE BETWEEN THE EIGHT WARM TORTILLAS.

SPRINKLE EACH WITH ABOUT 1/3 TO 1/2 CUP OF CHEESE. ROLL INTO BURRITOS AND WRAP EACH BURRITO WITH FOIL. PLACE BURRITOS ON A COOKIE SHEET IN A PRE-HEATED 400 DEGREE OVEN AND BAKE FOR 10 MINUTES. SERVE WITH SOUR CREAM AND MORE RED SAUCE IF DESIRED

8 MACHO SIZE BURRITOS