Quick and Easy Cheesy Potato Burrito Bake

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READY IN: 45mins
SERVES: 4-8
YIELD: 8 burritos
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) can chili with beans
  • 3
    cups o'brien frozen potatoes
  • 12
    cup onion, diced
  • 1
    cup shredded cheddar cheese
  • 2
    cups water
  • 1
    (1 1/4 ounce) package taco seasoning
  • 1
    tablespoon Lawrys seasoned garlic salt
  • 1
    tablespoon fresh cilantro, minced
  • 1
    fresh jalapeno, diced
  • 8
    flour tortillas, 10-inch
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DIRECTIONS

  • Preheat oven to 350°F.
  • Place frozen potatoes in a microwave safe bowl, add about 1/4 cup of water. Cover and cook on high for about 7 minutes or until potatoes are soft. Remove and set aside for a few minutes to cool.
  • Place chopped onion in microwave safe bowl, but do not add additional water. Cover and cook on high for about 2 minutes or until onions are soft.
  • Add onions, jalapenos, 1/2 tablespoon garlic salt, cilantro, 1/2 package of taco seasoning and 1/2 of the can of chili to the potatoes, and stir until evenly mixed.
  • In another bowl, mix remaining chili, rest of taco seasoning, rest of garlic salt, cheddar cheese, and enough water to make about 2 cups of sauce.
  • Warm tortillas in the microwave between two plates, approximate 1-2 minutes on high.
  • Place about 1/3 of a cup of the potato mixture onto each tortilla, roll up them up tightly, and arrange in a greased 9"x9" baking dish in two layers.
  • Pour chili-cheese mixture over burritos and put in oven. Bake 15-30 minutes, until burritos are warmed through and cheese is melted.
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