Hearty Burritos Recipe

4.5 4 6
Hearty Burritos Recipe
Hearty Burritos Recipe photo by Taste of Home
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Hearty Burritos Recipe

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4.5 4 6
Publisher Photo
Looking for a fast family meal or single serving supper? Try these beyond-compare burritos from Janelle McEachern of Riverside, California. They're chock-full of tasty ingredients and frozen individually, so you can bake only as many as needed.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1/2 pound ground beef
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 package (16 ounces) frozen cubed hash brown potatoes, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 cup frozen corn, thawed
  • 1/2 cup salsa
  • 1/2 cup cooked rice
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 2 cups (8 ounces) shredded cheddar cheese
  • 8 flour tortillas (10 inches), warmed
  • Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Yield: 8 burritos.
Originally published as Hearty Burritos in Quick Cooking January/February 2002, p39

  • 1/2 pound ground beef
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1 package (16 ounces) frozen cubed hash brown potatoes, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
  • 1 cup frozen corn, thawed
  • 1/2 cup salsa
  • 1/2 cup cooked rice
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 2 cups (8 ounces) shredded cheddar cheese
  • 8 flour tortillas (10 inches), warmed
  • Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional
  1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
  2. Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
  3. Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
  4. To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed. Yield: 8 burritos.
Originally published as Hearty Burritos in Quick Cooking January/February 2002, p39

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gr8laakes User ID: 2851627 83343
Reviewed Jan. 7, 2012

"I love this recipe! I've made it several times. To save time I use the potatoes o'brien which already has the onion and peppers in them. I also added a little bit of cumin and garlic. Could you include the nutrition facts on this recipe?"

MY REVIEW
smagal User ID: 5715837 130523
Reviewed May. 17, 2011

"wow, these are so good. I didn't put the black beans in because I didn't have any, but it was great. When I made it however it made about 20 burritos rather than only 8."

MY REVIEW
roxannelorae User ID: 4650271 83341
Reviewed Jan. 25, 2011

"My husband and I love these burritos, and I always make extra to put in the freezer. I do not use the hash browns but add extra rice instead and add a little hot sauce for extra flavor."

MY REVIEW
heidilovesicecream User ID: 2963575 34164
Reviewed Feb. 18, 2010

"I've made this several times. My husband and I like to take them in our lunches."

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