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Italian Burritos

 Italian Burritos
No beans about it: Nothing but beef, cheese, garlic and sauce is stuffed inside these baked burritos. My family is very picky, so I came up with these to satisfy everyone—and it worked! —Donna Holter, Centennial, Colorado
8 ServingsPrep: 20 min. Bake: 20 min.


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1 cup marinara sauce
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 8 whole wheat tortillas (8 inches)


  • Preheat oven to 375°. In a large skillet, cook beef over medium
  • heat 6-8 minutes or until no longer pink, breaking into crumbles;
  • drain. Stir in marinara sauce, cheeses and garlic powder.
  • Spoon 1/3 cup filling near the center of each tortilla. Fold bottom
  • and sides of tortilla over filling and roll up. Place on a baking
  • sheet coated with cooking spray. Bake 18-20 minutes or until bottoms
  • are light brown. Yield: 8 servings.
Nutritional Facts: 1 burrito equals 275 calories, 10 g fat (3 g saturated fat), 42 mg cholesterol, 326 mg sodium, 26 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Italian Burritos (continued)

Wine (continued)
Merlot or Syrah.