Blue Ribbon Beefy Burritos

• 1-1/2 pounds ground beef
• 1 bottle (8 ounces) taco sauce
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons onion powder
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper
• Juice of 1/2 lemon
• 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
• Oil for frying
• 3/4 pound potatoes (about 2 medium), peeled and cut into 1/2-in. cubes
• 8 flour tortillas (10 inches), warmed
• 4 cups shredded Mexican cheese blend

1. Preheat oven to 400u0b0. 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.
2. In an electric skillet, heat 1 in. of oil to 375u0b0. 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.
3. 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.
4. Wrap each burrito in foil; place on a
5. . Bake 15-18 minutes or until heated through.
6. 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
7. in a preheated 350u0b0 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.

ground beef, taco sauce, worcestershire sauce, onion powder, paprika, garlic, salt, pepper, lemon, olives, potatoes, flour tortillas

Taken from www.tasteofhome.com/recipes/blue-ribbon-beefy-burritos/ (may not work)