Blue Ribbon Beefy Burritos Recipes

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BLUE RIBBON BEEFY BURRITOS



Blue Ribbon Beefy Burritos image

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

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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 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.

Nutrition Facts : Calories 682 calories, Fat 37g fat (17g saturated fat), Cholesterol 103mg cholesterol, Sodium 1166mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 7g fiber), Protein 34g protein.

BEEFY BURRITOS OR NACHOS BY MAGGIE



Beefy Burritos or Nachos by Maggie image

Burritos or Nachos. Pretty similar at our house. The main difference is the vehicle - tortilla chips or a tortilla ? Since we usually have both on hand we came up with this pretty close to perfect all-in-one filling for either use. It's simple and quick and really tasty. It also freezes well so make a big batch and freeze some for later. Opt to add any or all of the toppings .. no rules here other than enjoy :)

Provided by Maggie M @LovingMyKitchen

Categories     Tacos & Burritos

Number Of Ingredients 16

- tortillas or corn chips
1/2 cup(s) leftover cooked white rice
1 pound(s) lean ground beef
1 cup(s) salsa - chunky is best - spiciness to your preference
1 can(s) 4 oz diced green chilies
1 can(s) (15 oz) black beans - drained and rinsed
2 tablespoon(s) taco seasoning mix - more or less to your taste preference
3 tablespoon(s) ea of shredded cheddar, pepper jack and monterey jack cheese
1/4 cup(s) crumbles - crushed tortilla corn chips
- shredded pepper jack cheese - mild or hot
- monterey jack cheese
- shredded cheddar cheese
- diced tomatoes
- sliced black olives
- snipped chives
- sour cream

Steps:

  • If you don't have leftover white rice prepare that so it has a chance to cool before beginning.
  • Brown the ground beef and drain well. Return the cooked beef to the pan and add the rice, salsa, diced green chilies, black beans and taco seasoning.
  • Add the 3 Tbsp each of all the cheeses and cook over medium low until the cheese has melted and the contents are hot. Ladle the meat mixture into bowls and sprinkle with corn chip crumbles.
  • For burritos, spoon the contents of the bowl into soft flour tortillas. For nachos serve with tortilla corn chips. Top your selection with any or all of the toppings your desire.

BLUE RIBBON BEEFY BURRITOS



Blue Ribbon Beefy Burritos image

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

Provided by @MakeItYours

Number Of Ingredients 14

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

Steps:

  • 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 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.

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