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

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4.5 9 9
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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 beef
  • 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: 682 calories, 37g fat (17g saturated fat), 103mg cholesterol, 1166mg sodium, 44g carbohydrate (2g sugars, 7g fiber), 34g 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.
    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.
    Yield: 8 servings.
Originally published as Blue Ribbon Beefy Burritos in Taste of Home June/July 2014


Reviews for Blue Ribbon Beefy Burritos

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
RioPuerco User ID: 8922975 253364
Reviewed Aug. 29, 2016

"Any recipe that calls for "taco sauce" as an ingredient is questionable. There are too many brands out there and 90% are not good, too much salt and too many preservatives.

Substitute a CHILE sauce instead (not "chili sauce" and especially not "ENCHILADA sauce")
This can also make a good taco filling."

MY REVIEW
NH-rescue User ID: 4255840 150092
Reviewed Nov. 15, 2014

"Can use leftover boiled or roasted potatoes or even frozen hash browns.

Works well with either black or green olives, depending on your taste."

MY REVIEW
Briadona User ID: 5500759 212484
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
Angel182009 User ID: 6228642 193237
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
serandib User ID: 1435337 212483
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
CatMurphy User ID: 7117971 123622
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
Aula User ID: 1127835 195714
Reviewed Jul. 8, 2014

"So good. Even better the second day!"

MY REVIEW
Beema User ID: 446601 212482
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."

MY REVIEW
sarahjo83 User ID: 4236789 132678
Reviewed Jun. 2, 2014

"Huge hit. Definitely a keeper!"

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