This is a go-to dish when I'm in a rush to make dinner. Preparing them in the skillet not only saves time, it gives the burritos a crispy outside and ooey-gooey inside. —Scarlett Elrod, Newnan, Georgia
From Sequim, Washington, Marian Platt suggests her tasty burritos for a meatless but filling meal in minutes. “They're so easy to make and great for lunch. Or top with salsa, add a side of refried beans and call it dinner!”
My cousin is of Mexican heritage, and I’ve watched her make these crunchy burritos for years. The very first time I made them for my own family, they became an instant favorite meal. They’re even better warmed up the next day in the microwave. —Debi Lane, Chattanooga, Tennessee
Get your protein from these meaty burritos shared by Becky Baird of Salt Lake City, Utah. Black beans, avocado and steak slices team up are nicely seasoned with fresh cilantro, salsa and sour cream. —Rebecca Baird, Salt Lake Cty, Utah
"Our family loves Mexican food, but I couldn't find a recipe for homemade burritos that we liked as much as the frozen varieties," comments Terry Ann Christensen of Roy, Utah. "So I came up with a not-too-spicy homemade sauce that dresses them up."
Our family loves Mexican food, so this flavorful, satisfying casserole is a favorite. It's nice to have a way to get the taste of burritos and be able to cut servings any size you want.
-Joyce Kent, Grand Rapids, Michigan
For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"!
-Suzanne Adams, Laguna Niguel, California