Blue Ribbon Beefy Burritos
Total TimePrep: 40 min. Bake: 15 min.
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!