Breakfast Burrito Taco Bowls

breakfast burrito taco bowls Entree
Breakfast Burrito Taco Bowls
  • Prep 45 min
  • Total 50 min
  • Servings 8

Rumor has it that Coloradans invented the breakfast burrito, since they needed a way to eat sausage, eggs and cheese while hitting the slopes. What could be better than turning a burrito into a boat? Warning: Eating will not transport you to the mountains, just your taste buds. MORE+ LESS-

Updated July 12, 2019


Green Chile Sauce

tablespoon vegetable oil
medium chopped onion (1/2 cup)
teaspoon finely chopped garlic
cans (4.5 oz each) Old El Paso™ green chiles
teaspoon ground cumin
teaspoon salt
cup chicken stock (from 32-oz carton)

Breakfast Burritos

tablespoons vegetable oil
cups refrigerated shredded hash-brown potatoes (from 20-oz bag)
lb bulk chorizo sausage
small chopped onion (1/4 cup)
teaspoon finely chopped garlic
eggs, slightly beaten
package Old El Paso™ Soft Tortilla Bowls
cup shredded Cheddar cheese (2 oz)
Frank's™ RedHot™ Original cayenne pepper sauce, if desired


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  • 1
    Heat oven to 400°F.
  • 2
    In 10-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add 1/2 cup onion and 1 teaspoon garlic; cook 2 to 3 minutes, stirring occasionally, until softened. Add chiles, cumin and salt; cook about 2 minutes, stirring frequently, until mixture is bubbly. Stir in stock; cook 2 to 3 minutes, stirring occasionally, until slightly thickened. Remove from heat; cool 5 minutes. In blender, pour mixture; cover and blend on high speed about 1 minute or until smooth. Pour into small bowl; reserve until needed. Wipe skillet clean with paper towel.
  • 3
    In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add potatoes; spread in even layer, and press down to flatten with spatula. Cook 6 to 7 minutes without stirring until potatoes are golden on bottom. Sprinkle 1 tablespoon oil over tops of potatoes; turn potatoes over, spreading evenly and pressing down lightly. Cook 5 minutes without stirring. Stir in chorizo, 1/4 cup onion and 1 teaspoon garlic; keep stirring occasionally to break up clumps of meat. Cook 4 to 6 minutes longer or until meat is browned and potatoes are golden and crisp. Remove from heat; cover and keep warm.
  • 4
    Return 10-inch nonstick skillet to stove over medium heat. Add eggs; cook and stir 2 to 3 minutes or just until eggs look firm, but moist. Remove from heat.
  • 5
    Fill each boat with 1/3 cup potato-chorizo mixture, 1/4 cup scrambled eggs and 1 tablespoon cheese. Roll up each boat in foil. Place wrapped boats on ungreased cookie sheet. Bake 5 to 7 minutes or until warm. Serve with green chile sauce and hot sauce.

Expert Tips

  • Freeze ahead: After assembling breakfast burrito boats, cool 20 minutes. Wrap each individual boat in a paper towel, then roll in foil. Place in 1-gallon freezer bag, and freeze. When ready to eat, take out individual burrito; remove foil, leaving paper towel in place, and place on microwavable plate. Microwave on High 60 to 90 seconds or until cheese is melted.
  • Try burritos with sharp Cheddar for a different flavor twist!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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