Ragu Burrito Bake

Top burritos with sour cream and guacamole and serve with hot cooked rice for a complete dinner.


  • 1 lb. lean ground beef
  • 2 cups diced fresh vegetables*
  • 4 1/2 tsp. chili powder
  • 1 can (15.25 oz.) whole kernel corn, drained
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 6 (6-in. ea.) fajita size flour tortillas or whole wheat tortillas
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 350°. Brown ground beef in 12-inch nonstick skillet over medium-high heat, drain if desired. Stir in vegetables and chili powder and cook 5 minutes or until vegetables are softened. Stir in corn and 1 cup Sauce. Simmer uncovered 1 minute; remove from heat.
  2. Spread 1 cup remaining Sauce in 13 x 9-inch baking dish; set aside. Evenly fill tortillas with ground beef mixture and 1 cup cheese; roll up and place seam-side down in prepared dish. Top tortillas with remaining Sauce.
  3. Bake 30 minutes. Top with remaining cheese and bake an additional 10 minutes or until sauce is bubbling and cheese is melted.
*Use any combination of the following: red bell pepper, yellow squash, zucchini and onion. TIP: For a more wholesome burrito, substitute 1 pound ground turkey for the ground beef and use low fat cheddar cheese.
Cost per recipe*: $15.56. Cost per serving*: $2.59. *Based on average retail prices at national supermarkets.

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