Blue Ribbon Beefy Burritos Recipe
Blue Ribbon Beefy Burritos Recipe photo by Taste of Home

Blue Ribbon Beefy Burritos Recipe

Publisher Photo
I have a son who lives in Mexico, so we don’t see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. —Marina Castle, Canyon Country, California
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 40 min. Bake: 15 min.
MAKES: 8 servings


  • 1-1/2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

    Save Now >

  • 1 bottle (8 ounces) taco sauce
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • Juice of 1/2 lemon
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • Oil for frying
  • 3/4 pound potatoes (about 2 medium), peeled and cut into 1/2-in. cubes
  • 8 flour tortillas (10 inches), warmed
  • 4 cups (16 ounces) shredded Mexican cheese blend

Nutritional Facts

1 burrito equals 682 calories, 37 g fat (17 g saturated fat), 103 mg cholesterol, 1,166 mg sodium, 44 g carbohydrate, 7 g fiber, 34 g protein.


  1. Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives.
  2. In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt.
  3. Stir potatoes into meat mixture. Place 2/3 cup mixture near the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up.
  4. Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Yield: 8 servings.
Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat one burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.
Originally published as Blue Ribbon Beefy Burritos in Taste of Home June/July 2014

Nutritional Facts

1 burrito equals 682 calories, 37 g fat (17 g saturated fat), 103 mg cholesterol, 1,166 mg sodium, 44 g carbohydrate, 7 g fiber, 34 g protein.

Reviews for Blue Ribbon Beefy Burritos

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 11, 2014

My whole family loved these. I can see why these earned a blue ribbon. I did change it a little bit. I had salsa instead of taco sauce and used frozen diced potatoes instead of fresh. This helped make prep time go a little quicker which is nice when you have a one year old clinging to your leg!

Reviewed Jul. 26, 2014

Huge hit. I love potato in my breakfast burrito and had a hunch this would work well. Three sons gobbled them up and middle son requested I make it again the next night. I didn't fry the potatoes but opted to roast them in the oven instead.

Reviewed Jul. 10, 2014

I didn't care for the taco sauce as a flavoring. If I were to make this again, I'd use chili powder, cumin, oregano to replace the taco sauce and forget the lemon and use beans to replace the fried potatoes. I prepared half recipe individually wrapped in foil and other half baked with an enchilada sauce, as recipe in magazine suggested. Neither way was a favorite.

Reviewed Jul. 8, 2014

So good. Even better the second day!

Reviewed Jun. 19, 2014

I cook for two, so I cut this recipe in half, giving each of us two burritos. And, we opted not to add the potatoes, but did add a few red kidney beans instead.. and we made them "wet" with a sauce... Yummy! Next time I will try them as a hot wrap. As a Volunteer Field Editor, I rate this recipe four stars.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT