Tex-Mex Burritos

Tex-Mex Burritos
Preparation time
40 mins
5 people

Tex-Mex Burritos.

Got a hungry gang? Serve these seriously filling burritos, with beans, meat, potatoes, spirited chiles, and thick salsa topping it all.


Tex-Mex Burritos



  • 1 lb. lean ground beef
  • 1 1/4 cups finely chopped peeled potatoes
  • 1/2 cup chopped onion (1 medium)
  • 2 fresh or canned jalape?o chiles, seeded, chopped
  • 1 (15-oz.) can spicy chili beans, undrained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 10 (10-inch) spinach or flour tortillas
  • 6 oz. (1 1/2 cups) shredded Monterey Jack or Cheddar cheese
  • Old El Paso™ Thick ‘n Chunky salsa, if desired
  • Sour cream, if desired


  1. Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onion and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.
  2. Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.
  3. Spoon 1/2 cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.
  4. Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.
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