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Blue Ribbon Beefy Burritos

TOTAL TIME: Prep: 40 min. Bake: 15 min. YIELD: 8 servings.
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

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 shredded Mexican cheese blend

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 in 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.

Nutrition Facts

1 burrito: 682 calories, 37g fat (17g saturated fat), 103mg cholesterol, 1166mg sodium, 44g carbohydrate (2g sugars, 7g fiber), 34g protein.

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