Reviewed: Jan. 31, 2012

I have made these, but my version is lazier. I use about 3/4 cup salsa or picante sauce instead of the onions and taco sauce. I just stir everything together in a big bowl to make a filling, rather than layering the individual burritos, and I also only bake them for 8-10 minutes, without turning; just enough for a firm burrito that's not too crunchy. I have made them with and without ground beef with equally good results. My whole family loves these!

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61 users found this review helpful

Reviewer:

SuperN

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: May 5, 2012

This was a great recipe! The only thing I did differently was to spray the outside of the burritos with cooking spray prior to baking. I increased the temperature to 400 degrees and baked for about 15 minutes. Then, I turned the oven temperature to broil and cooked 5 minutes more. They came out crispy and delicious. Thanks for the easy recipe!

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35 users found this review helpful

Reviewer:

Em04

Reviewed: Jan. 3, 2012

Made these on New Years Eve. Easy to make and taste great. These are a keeper.

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32 users found this review helpful

Reviewer:

scottsharp

Cooking Level: Intermediate

Living In: Sierra Vista, Arizona, USA

Reviewed: Jul. 13, 2012

This turned out one of the best burritos I've ever fixed at home. I used dried minced onion about 2 T worth and only 1/4 c Julio's hot salsa since it was "hot" and not mild. I left out the black beans. I just tossed all the filling ingredients in the skillet at the start with about 3/4 c of chicken broth to break down the meat to a fine texture and simmered this until the liquid was gone. (That is how I always brown my taco meat) I had impatient diners so I only let this bake half the time called for and they were only crispy on one side as a result. This was still a huge hit here and my husband even remarked this was probably my best taco meat this year. I am always trying out new recipes. A keeper! Thanks we loved these. UPDATE 7-27-12: I made this again using 1 cup water and 1 cube chicken bullion at the start to break the meat down to fine particles, 1 TBL dried minced onion and 1 tsp onion powder and then the 1/2 c of medium Julio's salsa (taco sauce) as called for. YUMMO! This is so delicious as works perfectly for the best taco/burrito/enchilada/tostada/taco salad filling.

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9 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Feb. 19, 2012

These were delicious! I used the taco bell taco sauce my husband loves and served it with pico de gallo. very good. will be making again.

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9 users found this review helpful

Reviewer:

debjwes

Reviewed: Aug. 25, 2012

Yummy! The only thing I did was use a taco seasoning instead of the spices and wow these we're good! Will make these again.

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7 users found this review helpful

Reviewer:

EATIN2RUN

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Fairfield, California, USA

Reviewed: Aug. 19, 2012

For some reason this was my first time making burritos. Maybe I thought it would be too difficult, but these are easy and delicious! Followed the recipe except that I used a Mccormick burrito seasoning packet that I had in the cupboard in place of the spices. I also added rice and pinto beans to each burrito whch made a very hearty meal. I will make these again for sure when we want Mexican but are not in the mood for tacos.

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4 users found this review helpful

Reviewer:

Yvette Davis

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 26, 2012

Wonderful recipe!! Just as it is is really good, but then I tried it with "Slow Cooker Shredded Beef for Tacos and Burritos" in place of the gr. beef mixture. Oh man! Not quick, but so, so delicious. Rivals "Tito's Tacos" burritos in Culver City (don't know if it's still there, but was a childhood fav.

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4 users found this review helpful

Reviewer:

wrennan

Reviewed: May 28, 2012

Awesome dish, give lots of room for personalization. I added chopped jalapeños and mixed the refried beans with hamburger mix before placing on tortillas. A new family fav!

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4 users found this review helpful

Reviewer:

cottoncandy

Cooking Level: Expert

Living In: Penticton, British Columbia, Canada

Reviewed: Feb. 15, 2013

I loved this, so did my husband. I used salsa instead of taco sauce and used a pack of taco seasoning. I split it between the meat and the beans. I cooked a little longer to get crispier. I could only find 9in burritos and used about 1/4 cup each for the filling and was a little short. and we skipped the sour cream

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3 users found this review helpful