POTATO BURRITOS
Make and share this Potato Burritos recipe from Food.com.
Provided by anne 2
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slowly cook the onions in 3 T of oil on medium-low heat until they are soft and brown, about 20 minutes.
- Microwave the potatoes on high for 2 minutes to soften.
- Heat the remaining 3 T of oil over medium-high heat. Cook the potatoes in batches so they are in a single layer, about 10 minutes each, or until they are slightly browned, flipping frequently. Sprinkle with salt and pepper.
- Put slices of cheese on a tortilla and microwave for 20 seconds, or until cheese is melted. Top with 1/4 of the onions, potatoes, salsa, and ranch dressing. Add guacamole and/or sour cream if desired. Roll up into a burrito and enjoy. Repeat for other tortillas. But don't eat them all yourself; you'll die. A good death, but still death. Suit yourself. What do I know.
Nutrition Facts : Calories 534.5, Fat 37.6, SaturatedFat 9.1, Cholesterol 26.4, Sodium 668.3, Carbohydrate 39.8, Fiber 4.2, Sugar 4.3, Protein 10.9
FRIED POTATO BURRITOS
Steps:
- Peel, wash and slice your potatoes as you do for fried potatoes. Put enough oil into your skillet to fry your potatoes. Put your stove on medium heat. When oil is hot, put your potatoes in the skillet and fry on one side until golden brown and crusty. While it is cooking, chop an onion. Turn over the potatoes on other side.
- When potatoes are golden brown, put onion on top then salt and pepper to your tasting and cover the skillet with a lid until potatoes are golden and done on both sides. Turn off skillet.
- Heat up tortillas. Drain grease and put a serving of potatoes on tortillas, sprinkle crush red pepper on them and then roll them up. They are delicious. Serve while they are hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHORIZO-POTATO BREAKFAST BURRITOS
This burrito delivers the best of breakfast in every bite: eggs, hash browns, chorizo and cheese.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro.
- Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side.
BLUE RIBBON BEEFY BURRITOS
I have a son who lives in Mexico, so we don't see him very often. When I make these burritos, it feels as if he is right there at the table with us, inhaling them. -Marina Castle, Canyon Country, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, cook beef over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco sauce, Worcestershire sauce, onion powder, paprika, garlic powder, 1/4 teaspoon salt and pepper. Add lemon juice and, if desired, olives., In an electric skillet, heat 1 in. of oil to 375°. Working in batches, fry potatoes 3-4 minutes or until golden brown, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Sprinkle with remaining salt., Stir potatoes into meat mixture. Place 2/3 cup mixture in the center of each tortilla; top with 1/2 cup cheese. Fold bottom and sides of tortilla over filling and roll up., Wrap each burrito in foil; place on a baking sheet. Bake 15-18 minutes or until heated through. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a freezer container. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat 1 burrito, remove foil and rewrap burrito in paper towel; place on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds.
Nutrition Facts : Calories 682 calories, Fat 37g fat (17g saturated fat), Cholesterol 103mg cholesterol, Sodium 1166mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 7g fiber), Protein 34g protein.
FRIED BURRITOS
Make and share this Fried Burritos recipe from Food.com.
Provided by mom42
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef, onion, salt, pepper, and picante sauce in a pan.
- Drain.
- Divide meat onto 6 burrito tortillas.
- Top with 1/4 cup of cheese.
- Fold up chimichanga style.
- Deep fry till golden.
Nutrition Facts : Calories 508.4, Fat 26.2, SaturatedFat 11.7, Cholesterol 81.1, Sodium 1619, Carbohydrate 39.5, Fiber 2.9, Sugar 2.9, Protein 27.5
SIMPLY POTATO AND PINTO BEAN BURRITOS
When prepared with Simply Potatoes Diced Potatoes with Onion, this recipe includes no chopping and comes together in just minutes. The result is a nutritious, low-cost, vegetarian recipe that kids love as much as their parents do!
Provided by courtneygaylord
Categories One Dish Meal
Time 12m
Yield 8 burritos, 4 serving(s)
Number Of Ingredients 6
Steps:
- 1. Wrap tortillas in aluminum foil and place them in a 350 degree oven.
- 2. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chili powder directly to the oil and stir quickly.
- 3. Immediately add Simply Potatoes Diced Potatoes with Onion and pinto beans, quickly stirring to distribute as evenly as possible. Reduce the heat to medium.
- 4. Allow the potatoes and beans to cook undisturbed for 3-4 minutes, until the potatoes and beans have become crisp and brown on the bottom. You may need to turn down the heat up or down a little to keep the sizzling sound but prevent burning. Just use your nose!
- 5. When you can see good color developing on the bottom, use a metal spatula to flip the potatoes and beans, one square at a time. (If you notice that all of the oil has already been absorbed, you may need to add a little more oil under each square of filling.).
- 6. Sprinkle the shredded cheese over the top of the filling and cover the skillet loosely with aluminum foil or a cookie sheet. Allow the cheese to melt and the underside to brown.
- 7. Add one scoop of filling to each warmed tortilla. Serve as-is or top with any of your favorite tex-mex toppings. (Sour cream, guacamole, salsa, and green onions all work well.).
Nutrition Facts : Calories 825, Fat 36.8, SaturatedFat 14.1, Cholesterol 59.6, Sodium 1059.2, Carbohydrate 89.6, Fiber 21.5, Sugar 4.6, Protein 36.4
FRIED BURRITOS
I first tried this at my Aunt Sonya's house, and my husband and I liked it so very much that we had to have the recipe. It has since become very much a favorite with us, and with his sisters (13 and 18) who spent a week with us this summer. I'm certain that this dish is not appropriately a "burrito," but alas, that's what we call it, so here it is. Sorry about the vague amount of some ingredients... but that's what I love about this recipe.
Provided by RipleyRules
Categories Deer
Time 20m
Yield 7 serving(s)
Number Of Ingredients 6
Steps:
- Brown beef with taco seasoning. DO NOT add water to the seasoning as directed on the packet, as we have found this makes the filling much too runny.
- Drain meat.
- Mash beans or process in food processor. I sometimes remove a few of the jalapenos, but this is up to you.
- Stir together beans and seasoned beef. Stir in cheese. One lady I know uses 1 cup, while we sometimes leave it out altogether. This, again, is personal preference.
- Spoon filling into tortillas. We prefer "soft taco" sized tortillas, which will make about 7 burritos. Smaller sizes make them difficult to seal, while larger sizes tend to be "too much" for us, but they may be perfect for you! Be sure to fold in both end of the tortilla; seal shut with toothpicks.
- Heat about 3/4" cooking oil in a pan. When hot, add 2-3 burritos. When the bottom turns a deep gold, after about 3 minutes, flip over and brown other side.
- Drain on a wire rack over a paper-lined plate.
Nutrition Facts : Calories 232.9, Fat 12.1, SaturatedFat 4.4, Cholesterol 44.1, Sodium 233.6, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 14.5
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