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

Blue Ribbon Beefy Burritos Recipe

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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

Ingredients

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

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  • 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.

Directions

  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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 8, 2014

"Made as wraps only change used salsa instead of taco sauce. Great! Didn't measure out 2/3 cup filling for each burrito just divided the meat mixture into 8 portions then used all. Made the filling the day before and even with it cold about 15 minutes baking time heated them enough. Next time would will try as wet burritos nice as the chef suggested. Nice to have the 2 options. Thanks Marina!"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 8, 2014

"So good. Even better the second day!"

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