- 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
- 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.
- 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.
- 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.
Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through.
Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat one burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. Yield: 8 servings.
Reviews forBlue Ribbon Beefy Burritos
"Any recipe that calls for "taco sauce" as an ingredient is questionable. There are too many brands out there and 90% are not good, too much salt and too many preservatives.Substitute a CHILE sauce instead (not "chili sauce" and especially not "ENCHILADA sauce")This can also make a good taco filling."
"Can use leftover boiled or roasted potatoes or even frozen hash browns.Works well with either black or green olives, depending on your taste."
"Made as wraps only change used salsa instead of taco sauce. Great! Didn't measure out 2/3 cup filling for each burrito just divided the meat mixture into 8 portions then used all. Made the filling the day before and even with it cold about 15 minutes baking time heated them enough. Next time would will try as wet burritos nice as the chef suggested. Nice to have the 2 options. Thanks Marina!"
"My whole family loved these. I can see why these earned a blue ribbon. I did change it a little bit. I had salsa instead of taco sauce and used frozen diced potatoes instead of fresh. This helped make prep time go a little quicker which is nice when you have a one year old clinging to your leg!"
"Huge hit. I love potato in my breakfast burrito and had a hunch this would work well. Three sons gobbled them up and middle son requested I make it again the next night. I didn't fry the potatoes but opted to roast them in the oven instead."
"I didn't care for the taco sauce as a flavoring. If I were to make this again, I'd use chili powder, cumin, oregano to replace the taco sauce and forget the lemon and use beans to replace the fried potatoes. I prepared half recipe individually wrapped in foil and other half baked with an enchilada sauce, as recipe in magazine suggested. Neither way was a favorite."
"So good. Even better the second day!"
"I cook for two, so I cut this recipe in half, giving each of us two burritos. And, we opted not to add the potatoes, but did add a few red kidney beans instead.. and we made them "wet" with a sauce... Yummy! Next time I will try them as a hot wrap. As a Volunteer Field Editor, I rate this recipe four stars."
"Huge hit. Definitely a keeper!"