Ingredients
1-1/2 pounds ground beef1 bottle (8 ounces) taco sauce1 tablespoon Worcestershire sauce1-1/2 teaspoons onion powder1 teaspoon paprika1/2 teaspoon garlic powder1/2 teaspoon salt, divided1/4 teaspoon pepperJuice of 1/2 lemon1 can (2-1/4 ounces) sliced ripe olives, drained, optionalOil for frying3/4 pound potatoes (about 2 medium), peeled and cut into 1/2-in. cubes8 flour tortillas (10 inches), warmed4 cups shredded Mexican cheese blend
Preparation
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.
