Hearty Burritos

Name: Hearty Burritos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 burritos.
Cuisine: North America, Mexican
Ingredients: 1/2 pound ground beef; 1 large green pepper, chopped; 1 medium onion, chopped; 1 package (16 ounces) frozen cubed hash brown potatoes, thawed; 1 can (15 ounces) black beans, rinsed and drained; 1 can (14-1/2 ounces) Mexican diced tomatoes, undrained; 1 cup frozen corn, thawed; 1/2 cup salsa; 1/2 cup cooked rice; 2 teaspoons chili powder; 1/2 teaspoon salt; 2 cups shredded cheddar cheese; 8 flour tortillas (10 inches), warmed; Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional

Looking for a fast family meal or single serving supper? Try these beyond-compare burritos from Janelle McEachern of Riverside, California. They're chock-full of tasty ingredients and frozen individually, so you can bake only as many as needed.

Ingredients

1/2 pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 package (16 ounces) frozen cubed hash brown potatoes, thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup salsa
1/2 cup cooked rice
2 teaspoons chili powder
1/2 teaspoon salt
2 cups shredded cheddar cheese
8 flour tortillas (10 inches), warmed
Sour cream, chopped tomatoes, guacamole, additional shredded cheddar cheese and salsa, optional

Directions

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, tomatoes, corn, salsa, rice, chili powder and salt. Sprinkle 1/4 cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.
Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam side down on a baking sheet.
Bake at 350° for 25 minutes or until heated through. Serve with the sour cream, tomatoes, guacamole, additional cheese and salsa if desired.
To use frozen burritos: Thaw in the refrigerator overnight. Bake and serve as directed.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Reviews

Click stars to rate

Average Rating:

gr8laakes
Jan 7, 2012
I love this recipe! I've made it several times. To save time I use the potatoes o'brien which already has the onion and peppers in them. I also added a little bit of cumin and garlic. Could you include the nutrition facts on this recipe?
smagal
May 17, 2011
wow, these are so good. I didn't put the black beans in because I didn't have any, but it was great. When I made it however it made about 20 burritos rather than only 8.
roxannelorae
Jan 25, 2011
My husband and I love these burritos, and I always make extra to put in the freezer. I do not use the hash browns but add extra rice instead and add a little hot sauce for extra flavor.
trishgale
Mar 21, 2010
No comment left
heidilovesicecream
Feb 18, 2010
I've made this several times. My husband and I like to take them in our lunches.
stamback
Dec 29, 2009
No comment left

Hearty Burritos

Recommended

Read Next

Ingredients

Directions

Recommended Video

Reviews

More from Taste of Home

Hearty Burritos

Recommended

Total Time

Makes

Read Next

Ingredients

Directions

Recommended Video

Reviews

More from Taste of Home