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Hearty Burritos Recipe

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Looking for a fast family meal or single serving supper? Try these beyond-compare burritos from Janelle McEachern of Riverside, California. They're chock-full of tasty ingredients and frozen individually, so you can bake only as many as needed.

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Hearty Burritos Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8 Servings

20 25 45

Ingredients

1/2 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 package (16 ounces) frozen cubed hash brown potatoes, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1/2 cup cooked rice
2 teaspoons chili powder
1/2 teaspoon salt
2 cups (8 ounces) shredded cheddar cheese
8 flour tortillas (10 inches), warmed
Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Yield: 8 burritos.

Originally published as Hearty Burritos in Quick Cooking January/February 2002, p39

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)

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Reviews for Hearty Burritos (4)

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Reviewed on Jan. 07, 2012 by gr8laakes

I love this recipe! I've made it several times. To save time I use the potatoes o'brien which already has the onion and peppers in them. I also added a little bit of cumin and garlic. Could you include the nutrition facts on this recipe?

Reviewed on May. 17, 2011 by smagal

wow, these are so good. I didn't put the black beans in because I didn't have any, but it was great. When I made it however it made about 20 burritos rather than only 8.

Reviewed on Jan. 25, 2011 by roxannelorae

My husband and I love these burritos, and I always make extra to put in the freezer. I do not use the hash browns but add extra rice instead and add a little hot sauce for extra flavor.

Reviewed on Feb. 18, 2010 by heidilovesicecream

I've made this several times. My husband and I like to take them in our lunches.

Hearty Burritos Recipe

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No More Tears

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