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1
Heat olive oil in a large skillet over medium-high heat.
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2
Add onion and pepper and cook for about 3-4 minutes, until softened.
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3
Add ground beef to skillet and cook until no longer pink.
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4
Drain any excess grease.
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5
Season beef with salt and pepper.
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6
Add cumin, onion powder, chili powder and salsa.
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7
Stir until thoroughly combined and remove from heat.
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8
Preheat oven to 400 degrees F and lightly spray a large baking sheet with non-stick cooking spray.
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9
Grate cheese on largest side of your box grater.
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10
You can use pre-shredded cheese to save time, but I prefer to grate my own.
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11
I used half white cheddar and half colby jack.
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12
Assemble the burritos.
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13
Place a generous 1/3 cup of the beef mixture in center of tortilla.
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14
Add two tablespoons of grated cheese over the beef.
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15
Fold the sides toward the center.
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16
Fold up the bottom and roll to the top.
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17
Place on baking sheet, seam side down.
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18
Continue with remaining tortillas and beef mixture.
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19
Spray tops of burritos with non-stick cooking spray and bake for 20 to 25 minutes at 400 degrees F, until the outside of the burritos are crisp and lightly browned.
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20
These burritos are GREAT leftover too.
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21
Wrap burritos in a paper towel and then in a small plastic bag or wrap in plastic wrap.
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22
Freeze, and then re-heat each burrito in microwave in the paper towel (remove plastic) for 2 minutes.
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23
You can also keep in fridge (if you will be eating in a day or two) and re-heat in microwave for 1 minute.
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24
I used very lean beef, but you can substitute ground turkey or chicken if you would like.
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25
Just make sure you use an extra tablespoon of olive oil when browning in skillet.
