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TEST KITCHEN APPROVED

Blue Ribbon Beefy Burritos

Name: Blue Ribbon Beefy Burritos
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings
Cuisine: North America, Mexican
Ingredients: 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

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 40 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Marina Castle-Kelley

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 11, 2022

I have a son who lives in Mexico, so we don’t see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. —Marina Castle, Canyon Country, California

Can you freeze Blue Ribbon Beefy Burritos?

Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. 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 1 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.

TEST KITCHEN APPROVED

Blue Ribbon Beefy Burritos

8 Reviews Add your review

Yield:8 servings

Prep:40 min

Cook:15 min

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Ingredients

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

Text Ingredients

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Directions

1
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.

2
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.
3
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.
4
Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through.