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Tex Mex Burrito Recipe

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Tex-Mex Burritos Recipe - BettyCrocker.com

Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.

Provided by: EasyRecipesCooking.com

Total time: 0 minutes

Prep time: 40 minutes

Yield: 5


1 lb. lean ground beef
1 1/4 cups finely chopped peeled potatoes
1/2 cup chopped onion (1 medium)
2 fresh or canned jalapeño chiles, seeded, chopped
1 (15-oz.) can spicy chili beans, undrained
1/4 teaspoon salt
1/8 teaspoon pepper
10 (10-inch) spinach or flour tortillas
6 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 Facts:

Calories 815 , CarbohydrateContent 96 g, CholesterolContent 85 mg, FatContent 3 1/2 , FiberContent 8 g, ProteinContent 41 g, SaturatedFatContent 14 g, ServingSize 1/5 of Recipe, SodiumContent 1630 mg, SugarContent 5 g

Weeknight Tex-Mex Burritos (Or Tacos or Taco-Burgers) Recipe ...

Make and share this Weeknight Tex-Mex Burritos (Or Tacos or Taco-Burgers) recipe from EasyRecipesCooking.com.

Total time: 10 minutes

Prep time: 0S

Cook time: 10 minutes

Yield: 8 serving(s)


2 lbs ground beef (80 or 90% fat free)
3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons chili powder
2 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/8-1/4 teaspoon cayenne
1/2-1 teaspoon salt (to taste)
1/4-1/2 cup water
1 (16 ounce) can fat-free refried beans
1 (4 1/2 ounce) can chopped green chilies
8 taco shells or 8 hamburger buns
shredded cheddar cheese or colby cheese
chopped tomato
shredded lettuce
sour cream
chopped onion


  • In large skillet, brown ground beef over medium to medium-high heat. Drain off fat.
  • Add in all spices. Stir in water, cooking over medium heat until water cooks off. (Water helps ensure even distribution of spices throughout meat).
  • Stir in refried beans and green chilies. Heat through. Adjust seasonings to taste.
  • Burritos: Warm flour tortillas in microwave or in oven. Spread meat and bean mixture on each flour tortilla. Garnish with preferred toppings. Enjoy.
  • Tacos: Toast taco shells in oven according to package directions. (Note: toasting the taco shells is a MUST). Spoon meat and bean mixture into each taco shell. Garnish with preferred toppings.
  • Taco-burgers: Toast hamburger buns in oven until light golden brown. Spread meat and bean mixture onto bottom half of buns. If making taco-burgers, you may want to substitute sliced cheese (such as American). Garnish with preferred toppings.

Nutrition Facts:

Calories 357.4, FatContent 19.7, SaturatedFatContent 7.3, CholesterolContent 77.1, SodiumContent 431.5, CarbohydrateContent 19.6, FiberContent 2.1, SugarContent 1.6, ProteinContent 24.5

Tex Mex Burritos Recipe - Mexican Recipes - Old El Paso

Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, chillies, and thick salsa topping it all.

Categories: Lunch & Dinner,Burritos,Beef & Mince

Total time: 50 minutes

Yield: 6 Servings


2 tablespoons vegetable oil, plus extra for greasing
1 onion, chopped
350g potatoes, peeled and finely chopped
500g beef mince
2 fresh jalapeño chillies, seeds removed and chopped
1 tin (400g) mixed beans in mild chilli sauce
1/4 teaspoon salt
1/8 teaspoon pepper
8 Old El Paso™ Super Soft Large Flour Tortillas
175g Cheddar cheese, grated
Old El Paso™ Thick ‘N’ Chunky Salsa
Soured cream


  • Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Grease a large baking dish with a little oil.
  • Heat the oil in a large frying pan and cook the potatoes, over a high heat, for 5 minutes, then stir in the onion and continue to cook for a further 5 minutes. Add in the beef and chillies and cook for 5 minutes more. Then add the beans, salt and pepper and stir together. Bring to the boil then turn down to a gentle simmer and cook for 5 minutes, stirring.
  • Divide the mixture between the tortillas, sprinkle with cheese and roll up, tucking the ends in as you roll. Place seam side down and ends down in the tin and cover with foil.
  • Cook for 10-12 minutes for until thoroughly heated through. Serve the burritos with salsa and soured cream.

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