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1
Preheat oven to 400u00b0. 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.
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2
In an electric skillet, heat 1 in. of oil to 375u00b0. 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.
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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.
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4
Wrap each burrito in foil; place on a
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5
. Bake 15-18 minutes or until heated through.
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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
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7
in a preheated 350u00b0 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.
