These Mini Burritos are filled with seasoned meat, beans, and cheese. Serve them as an appetizer and let your guests top their own.
How can something so simple be so good? There was a little protesting from my kids when I announced we were having Mini Burritos instead of tacos for Taco Tuesday this week. But after one bite they were hooked and ate a whopping 22 mini burritos.
There are so many things I love about these: 1) They’re mini. The cuteness factor is there. 2) They freeze well. 3) They can be made ahead of time so you aren’t prepping in the kitchen instead of hanging out with your peeps.
Start off with some seasoned taco meat and stir in some refried beans, salsa, and shredded cheese.
I tried several versions of mini burritos and I know some people use an eggroll wrapper for the tortilla part of it but I wanted to stay true to the burrito by using a regular tortilla. A pizza slicer quickly cuts each tortilla into 4 wedges.
I tried rolling them a couple of different ways and found that placing your meat mixture at the wide end of the tortilla and rolling towards the small end worked best. If you do it right you have a cute little burrito butt when you’re finished. Place them in a baking dish and bake them until warm.
You could pour some salsa and cheese on top and bake if you want but I wanted them dry so people could grab them easily.
And here’s a bunch of cute burrito butts.
I like mine topped with a little more salsa, cheese, guacamole, and sour cream – which is an absolute must when it comes to any burrito in my opinion.
Serves: 32 burritos
- 1 1b ground beefimage: https://chicory-static-prod.s3.amazonaws.com/media/static/widget_v2/img/campaigns/TransparentImage.png½ small onion, diced finely
- 1 packet (1 oz) Old El Paso™ taco seasoning mix
- 3 tablespoons water
- 1 (15 oz) can Old El Paso™ refried beans
- ½ cup salsa
- 1½ cups shredded cheddar cheese
- 1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
- butter for basting
- Toppings: sour cream, guacamole, salsa