Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.
lb. lean ground beef
cups finely chopped peeled potatoes
cup chopped onion (1 medium)
fresh or canned jalapeño chiles, seeded, chopped
(15-oz.) can spicy chili beans, undrained
(10-inch) spinach or flour tortillas
oz. (1 1/2 cups) shredded Monterey Jack or Cheddar cheese
Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired
Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/5 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:6 Starch; 6 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.