burritos Archives · Jess in the Kitchen

In Wisconsin, we are in the beginnings of deer hunting season. The time when deer hunters around the state are taking stock of what is left in their freezer from last season’s successful hunts and figuring out how much meat they need to eat to make room for a new deer or two. At our house, we found we had 40 (FORTY!) pounds of ground venison left. Oh man. Don’t get me wrong, that’s a great problem to have but at the same time, we need to use it up. We have our go to meals: tacos, Korean BBQ Inspired Beef, and pasta. But we are always looking for something new, and man, I think I hit the jackpot in the creation of this stupidly simple Tex Mex Burrito Bake.

What I adore about this meal is two fold: My family LOVED it. Like, ‘my big kiddo couldn’t get enough’ loved it and it is honestly one of the easiest meals I have put together in a long time.

Nearly every ingredient is a pantry item at our house. We love tacos so much that it’s a rare day that we don’t have soft shells in our pantry. Salsa is a constant in our fridge and we always have some Mexi-corn in our pantry for Kelly’s Texas Caviar. And I just started keeping Cotija cheese on hand as a great alternative to feta (It’s a Mexican take on a dry salty cheese). If you don’t have it, it’s optional anyway!

This Tex Mex Burrito Bake will be start to finish in under 40 minutes, including its bake time. I know my kids have been requesting it again and again. I hope your family will love it that much too!

Let’s get cooking!

Your Ingredients

1 tablespoon olive oil
1 pound ground protein (I did venison)
1 cup diced onion (about 2 small)
2 cloves garlic, minced
½ teaspoon cumin
¼ teaspoon smoked paprika
Cayenne pepper and salt, to taste
1 14 ounce can Mexicorn (corn with peppers), drained
1 cup salsa, whatever level of heat you prefer
2 cups shredded cheese, divided
10 fajita style soft tortillas
Cotija cheese, optional
Sour Cream and Cilantro, optional

You Steps to Tex Mex Burrito Bake

Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray.

In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften. Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink. Stir in salsa, Mexi-corn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat. Test the filling, adding salt and pepper as needed.

Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish. Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes. If you like your cheese browned like I do, feel free to turn on the broiler and cook for an additional 1-2 minutes, but watch carefully!

Serve with sour cream and cilantro.

Tex Mex Burrito Bake

This Tex Mex Burrito Bake is a quick and easy dish that can be made with ingredients you probably already have on hand. It's perfect for a busy weeknight dinner!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Course Main Course

Cuisine American, Tex Mex

Servings burritos

Equipment

Pyrex Baking Dish

Ingredients

1 tablespoon olive oil
1 pound ground protein I did venison
1 cup diced onion about 2 small
2 cloves garlic minced
½ teaspoon cumin
¼ teaspoon smoked paprika
Cayenne pepper to taste
1 14 ounce can Mexicorn corn with peppers, drained
1 cup salsa whatever level of heat you prefer
2 cups shredded cheese divided
10 fajita style soft tortillas
Cotija cheese optional
Sour Cream and Cilantro optional

Instructions

Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray.
In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften.
Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink.
Stir in salsa, Mexicorn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat.
Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish.
Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes.
If you like your cheese browned turn on the broiler and cook for an additional 1-2 minutes, but watch carefully!
Serve with sour cream and cilantro.

Keyword burritos, family friendly, ground beef, quick meals, Tex Mex, tortillas, venison

Tried this recipe?Let us know how it was!

Looking for other Great Recipes?

What’s for dinner this week? Maybe I can suggest some of these family favorites! Our simply check out my cooking page for more inspiration.

When I first joined Pinterest YEARS ago, I distinctly remember stumbling on a breakfast burritos recipe that I made one or two times. It was a meal prep recipe that had you freezing them and then reheating as needed. After the initial making of them, I never looked back at the recipe, and if we wanted something similar, I’ll be honest, the Mr made them.

Fast forward to earlier this year. Our ladies (and by ladies, I mean hens) are laying like crazy and we have more eggs than we can keep up with. We have company coming with a busy morning that required us to leave the house quickly with five kids in tow. I feel like more than one of you can relate to that scene, right?

As such, we needed a quick meal that would be full of protein to keep the kids full. But it had to be kid friendly too. Bonus points if it’s healthy! I remembered those delicious breakfast burritos we had years ago and set out to make my own.

We had eggs, bulk sausage, onions and peppers on hand; but no hash browns. Dang. What we did have was tater tots, so I gave them a try. I was so pleasantly surprised with the results! I can’t wait for you to give them a try too!

In the end, all kiddos (even the pickiest of them!) asked for seconds, loving breakfast. A few weeks later, my mom pulled a sheet of paper out and said, “I need the breakfast burritos recipe from you!” “Well heck mom, I threw that together and I don’t have a recipe.”

I rattled off what I could remember and made a mental note to make breakfast burritos again, taking measurements as I went. And I’ll tell you, it is very much family approved! We also tested freezing them so if you are a meal prep kind of person, I have you set! You can make the filling, fill some fajita shells and freeze them for those busy, busy mornings!

Let’s get cooking!

Your Ingredients

½ cup diced onions
½ cup diced sweet pepper, any color
1-2 tablespoons olive oil
1 pound bulk breakfast sausage
10 eggs
¼ cup milk
⅛ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon garlic powder
8-10 ounces of hash brown patties or tater tots, thawed
16 tortilla shells
Shredded cheese and salsa (optional)

Your Steps to Breakfast Burritos

In a large sauté pan, heat 1 tablespoon of olive oil. Once warm, add onions and sweet pepper. Cook for 8 minutes, stirring often. Add additional oil if needed and breakfast sausage. (I really like adding just a bit of oil to help ground protein from sticking) Break apart and cook until browned, about 8 minutes. I LOVE my meat chopper for this! Meanwhile, whisk the egg, milk, salt, pepper, and garlic powder together.

When browned, remove the onion, pepper, and sausage mixture from the pan and place in a paper towel lined bowl, but leave the drippings to cook the hash browns. Add the hash browns to the pan, breaking apart and cooking until just hot. Again, the meat chopper is great here!

Add the eggs and the sausage mixture back to the hash browns and cook until eggs are cooked through, turning from the bottom periodically.

Serve immediately with fajita shells and other fixings like shredded cheese and salsa. Or allow it to cool, refrigerate, and reheat single burritos in the microwave in the morning for about 30 seconds (this is how we roll!).

If meal prep is your jam…

These breakfast burritos freeze great! Scoop about ⅓ of a cup of mixture onto each fajita shell. Roll them up and then wrap in a piece of wax paper. Rolled burritos can then be stored in a freezer bag and pulled out in the morning. We recommend heating them for about 1 min, 15 seconds, in 30 second intervals.

Add cheese after they have been heated or if you’re like the Mr, you can just sprinkle it on top, heat it, and then eat them with a fork.

Sorry, I love a good cutting board picture!

Breakfast Burritos

Serving a crowd or have busy mornings but still want a good breakfast? Give these easy to prep breakfast burritos a try!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Course Breakfast

Cuisine American

Servings burritos

Equipment

Saute Pan
Meat Chopper

Ingredients

½ cup diced onions
½ cup diced sweet pepper any color
1-2 tablespoons olive oil
1 pound bulk breakfast sausage
10 eggs
¼ cup milk
⅛ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon garlic powder
8-10 ounces of hash brown patties or tater tots thawed
16 tortilla shells
Shredded cheese and salsa optional

Instructions

In a large saute pan, heat 1 tablespoon of olive oil. Once warm, add onions and sweet pepper. Cook for 8 minutes, stirring often.
Add additional oil if needed and breakfast sausage. Break apart and cook until browned, about 8 minutes.
Meanwhile, whisk the egg, milk, salt, pepper, and garlic powder together.
When browned, remove the onion, pepper, and sausage mixture from the pan and place in a paper towel lined bowl, but leave the drippings to cook the hash browns.
Add the hash browns, breaking apart and cooking until just hot.
Add eggs and sausage mixture back to the hash browns and cook until eggs are cooked through, turning from the bottom periodically.
Serve immediately with fajita shells and other fixings like shredded cheese and salsa. Or allow it to cool, refrigerate, and reheat in the microwave in the morning.

Notes

Keyword Breakfast, breakfast burritos, breakfast sausage, burritos, egg dishes, Eggs, feeding a crowd, hash browns, kid friendly, tortillas

Tried this recipe?Let us know how it was!

Looking for other breakfast inspiration?

I have a whole page dedicated to delicious breakfast dishes, sweet and savory! Click here to see that! Or maybe I can inspire you with some of my favorites below!