“Taste of Home” recipe submitted by Marina Castle, Canyon Country, CA. 8 Servings Prep: 40 min. Bake: 15 min. 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, ¼ 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 ⅔ cup mixture near the center of each tortilla; top with ½ 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. Freeze option: Cool filling before making burritos. After wrapping burritos in foil, freeze in a resealable plastic freezer bag. To use, partially thaw overnight in refrigerator. Reheat foil-wrapped burritos on a baking sheet in a preheated 350° oven 25-30 minutes or until heated through. Or, to reheat one 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.
Chefs Nakul Mahendro and Arjun Mahendro of Badmaash restaurant in Los Angeles are in the kitchen demonstrating how to make chickpeas in two different ways.
