Ingredients for Beef And Potato Burritos
- 1 lb ground beef
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 (20 ounce) packages frozen southern style hash brown potatoes
- 2 cups shredded cheddar cheese
- 1 cup salsa
- 1 -2 teaspoons Tabasco sauce
- 12 -15 large flour tortillas
- 2 lbs baking potatoes
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How to Make Beef And Potato Burritos
- In a large bowl, combine 1 lb ground beef, 2 tbsp chili powder, 1 tbsp garlic powder, and 1 tbsp onion powder. Mix thoroughly until well combined.
- Cook the beef mixture over medium-high heat in a large skillet until thoroughly browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
- At this point, you can cool and freeze the meat mixture for later use in burritos, tacos, or enchiladas.
- While the meat cooks, preheat your oven to 350°F (175°C). Wash and roughly chop 2 lbs of potatoes. Then, spread them in a single layer on a baking sheet and bake for approximately 1 hour, or until tender and slightly browned. You can also use 2 (20 ounce) packages of frozen hash browns, following package instructions.
- In a large bowl, combine the cooked beef mixture, baked or prepared hash browns, 2 cups shredded cheddar cheese, 1 cup salsa, and 1-2 teaspoons Tabasco sauce (to taste). Mix gently.
- Warm 12-15 large flour tortillas in the microwave for 15-20 seconds, or until pliable. You can also warm tortillas in a dry skillet over medium heat.
- For each burrito, place approximately 1 cup of the filling mixture onto the center of a tortilla. Roll tightly and wrap each burrito in aluminum foil if freezing.
- To reheat frozen burritos, remove foil and microwave for 3-4 minutes on high, or until heated through. For unfrozen burritos, microwave for 2-3 minutes or until heated through.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
18g
Fat
55g
Carbs
25g
