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Hearty Burritos

 Hearty Burritos
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.
8 ServingsPrep: 20 min. Bake: 25 min.


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

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  • 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


  • 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.

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Hearty Burritos (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 512 calories, 15 g fat (8 g saturated fat), 44 mg cholesterol, 1,111 mg sodium, 64 g carbohydrate, 12 g fiber, 23 g protein.