What's your favorite frozen burrito?

We discussed making grilled cheese sandwiches, shared chili recipes.  Now I'm curious if you have a favorite frozen burrito, or do you just grab the cheapest thing they have at Meijer/Kroger/whatever.

I've been buying these for awhile, not bad.  I usually break it in half before I microwave it.  Fairly cheap.  But last night I tried these:

One of each.  Not bad either, still cheap.  The tortilla seemed extra tough to cut, which seems common in cheap burritos.

Anyone have a go-to?  Meijer has a decent selection normally.

I like the ones from Red’s and Amy’s. I go with the meatless ones from Red’s, while Amy’s stuff is all veggy. 

The ones from Trader Joe's are real good ,  if you have Trader Joe's in your area ....

when I buy the cheap  ones at the market I normally have some salsa to put on them.

Microwave burrito?  Man, I haven't been that drunk in years.

Man, I spent like all of 2019 eating a Red's burrito every day for lunch.

I still think I would count them as my favorites, but the Amy's ones are good too, as are Sweet Earth.

I remember Mndsm recommending deep-frying any microwave burrito to make it 100 percent more awesomer.  I want to do that one day.  

In reply to californiamilleghia :

How can you have a burrito without salsa? 

In reply to 1988RedT2 :

Right? I can't remember the last time I had one. Even if we are sitting around the house boozing it up, I'm ordering Marco's thin crust pizza. But it's really a moot point since we don't even buy frozen burritos to begin with. 

For a while I was using one of those Tina's Big Burritos as an after-hike reward, nicknamed "Death Burrito" (or "Burrito of Death").  That was back when I'd carry 20# of lead bars in a daypack just to be silly.

'First world problem': it is the 21st century, why is there no way to heat a frozen burrito in one shot, rather than spending the next 2 hours locked in a cycle of heating for 45sec, turning the burrito over, letting it sit, heating for another 45sec...

Not strictly a burrito but not really what the label says either, El Monterrey Beef and Bean Chimichangas have been a part of my convenience diet for the last 20 years..

Guess I need to try an Amy's.  And usually just go with Frank's hot sauce but I'll grab some salsa next time.  My friend in NM had me try some kind of green salsa with tomatillo or something and that was good E36 M3.  I could never find it in Ohio.

This is scary.  I'm highly recommend the real thing made fresh.  I also never go to Taco Bell.

Tina's. I buy them a dozen at a time.

Taco Bell is the closest I'll get. Most of the frozen ones I stumble across are full of beans, and I don't like beans. 

Scotty Con Queso said:

I remember Mndsm recommending deep-frying any microwave burrito to make it 100 percent more awesomer.  I want to do that one day.  

You rang? 

This is absolutely true btw. 

In absence of a deep fryer, or if you've had heart failure and you should probably knock that E36 M3 off, there is, another. 

In one (preferably non stick) pan add one tbsp butter. Melt until foamy. Add mostly microwaved burrito. (it's ok if it's a little cool in the middle, it will cook the rest of the way) brown on all sides. Top with favorite condiments. Mine tend to include hot sauce and a sunny side egg- maybe a little guacamole if I have that laying around. 

That being said I always preferred the REALLY cheap ones. The resers red hot beef, specifically. Can't seem to find them anymore, which is fine- I don't really eat frozen burritos much these days. 

In reply to Mndsm :

Maybe that was the recipe you originally gave.  Just remembered you had a way to make a microwave burrito even more awesome.  

dclafleur said:

Not strictly a burrito but not really what the label says either, El Monterrey Beef and Bean Chimichangas have been a part of my convenience diet for the last 20 years..

A chimichanga is a deep fried  burrito.

We had a deep fryer.  We put the El Monterey chimichangas in the deep fryer and divided by zero.

Amy's kitchen has never failed me; the quality just makes up for the cost, though I'd love a good cheap one to use up some salsas and cheese sauces I still have.

I think the Sweet Earth brand is one that had a special vegetarian version, that mixed heavily spiced beans with some kind of squash (?) that honestly, tasted amazing despite what it sounds like. It didn't even try to replace meat, it just focused on being spicy and tasting good.

We make a big batch of breakfast burritos about every other Saturday.  The leftovers get wrapped in Al foil and go in the freezer.  I then have breakfast all week.  Make your own!  It's easy and they are way better!

I've found that the type of burrito you have doesn't matter as much when you smother it with this stuff:

Another vote for making your own.  We make up about 8 - 10 at a time, wrap in plastic wrap, and freeze.  When you want one, first remove the plastic, nuke to thaw, then nuke again to heat to eat.   For filing we use refried beans, pepper jack cheese, green chiles, onion, either precooked hamburger or chorizo, some sliced black olives and homemade salsa.   For fast enchilada style, Old El Paso red enchilada sauce or Las Palmas green enchilada sauce are pretty good - not as good as homemade, but entirely acceptable.