Reviewer:

Roxxx

Cooking Level: Expert

Living In: Grand Rapids, Michigan, 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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Reviewer:

wrennan

Reviewed: Aug. 21, 2012

These are really good and so easy to make ! Next time I may just add a little taco seasoning to the mix but even as is they are wonderful. Thanks!

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Reviewer:

CookingDiva

Cooking Level: Intermediate

Reviewed: Aug. 17, 2012

Very good recipe. I only had about 1/4 cup taco sauce, so I seasoned my beef with taco seasoning instead of the garlic, chili powder and cumin. Also, I topped the burritos with fresh salsa, fresh diced tomatoes and lettuce, along with shredded cheese and sour cream. These reheated nicely in the oven and remained crispy. We also added a little chipotle tobasco on the re-heated burritos. Will definately make this again!

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Reviewer:

swag35

Reviewed: Aug. 14, 2012

Absolutely phenomenal. Made them as directed; except I used canned beans and Red Kidney beans instead of re-fried. It was a huuuuuge success, and it makes for tons of leftovers!! Loooved it, will definitely make these again!!!

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Reviewer:

Jeanwrap

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Reviewed: Jun. 18, 2012

I've never made burritos before and my entire family loved it! My kids keep requesting them, and my husband ate the leftovers for lunch - 2 days in a row!

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Reviewer:

Jasmine

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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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, 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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Reviewer:

Yvette Davis

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Sep. 7, 2012

I used this recipe the same night I printed it. It was a winner in my house. I just added a little more seasoning to my meat. But, my family loved it! Thanks

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