Tex-Mex Burritos

READY IN: 52mins
Recipe by ratherbeswimmin

Can never go wrong with Tex-Mex. My husband and I love these easy burritos. A little too spicy for our kids, but just right for adults.

Top Review by Pierre Dance

Savory, Tangy, and Delicious! Being easy, quick, and inexpensive doesn't hurt. Being on my own I do a lot of 'fix large batches and freeze individual servings type meals'. I'm also on the proverbial fixed income so I have to watch the budget. Add to that a love of Mexican food and it's variants and this recipe becomes a precious gift. I made a double batch which yielded 20 burritos. I used home cooked Pintos, Jalapeno Jack Cheese and well drained ground Chuck.(a 5 pound family pack, 2 pounds for these and 3 for a large meatloaf) They turned out firm and moist. They weren't runny. I didn't have to eat them leaning over the sink. Not only will I eat them for the next mounth I will fix them again many times. THANX

Ingredients Nutrition


  1. In a non-stick skillet, add ground beef, potatoes, onion, garlic, and jalapeno peppers.
  2. Cook over medium-high heat for 5-7 minutes or until beef is browned and vegetables are tender; stir often; drain well.
  3. Add in beans, salt, pepper, and ground cumin (if desired) to the skillet; stir to mix.
  4. Bring to a boil; lower heat, and simmer for 5 minutes, stir often.
  5. Spoon 1/2 cup mixture onto the center of each tortilla.
  6. Sprinkle with 2 generous tablespoons of cheese.
  7. Roll up burrito-style, enclosing filling and folding ends under.
  8. Place burritos seam side down in a greased 13x9 inch baking dish; cover with foil.
  9. Bake at 350° for 10-12 minutes or until thoroughly heated.
  10. Serve with salsa and sour cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a