Bean & Cheese Burritos - 8 Pack
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Not eligible for shipping to CanadaThis Burrito Dinner includes 8 pre-made Jimboy’s famous Bean & Cheese Burritos with plenty of taco sauce packets!
Back in 1954, Jim “Jimboy” Knudson developed a winning recipe: Jimboy’s proprietary seasoned ground beef, encased in a crispy stone-ground corn tortilla, topped with crisp lettuce and freshly shredded American cheese and finished with Jimboy’s signature dusting of parmesan cheese. Word quickly spread, and soon everyone from locals to Rat Packers became devoted fans. Nowadays, Jimboy’s has grown to over 40 locations throughout California, Nevada, and Texas. Jimboy’s recipes remain the same all these years later, and a reliance on fresh, premium ingredients, small-batch cooking, and making everything from scratch daily will endear it to generations to come.
This package serves 8 people and includes:
- 8 Pre-Made Burritos
- 8 Taco Sauce Packets
- Bottle of Jimboy’s Original Taco Sauce not included
- Burritos ship with ice packs, may thaw in transit
- Upon arrival, place burritos in the refrigerator or leave out to thaw
- Burritos can be kept at room temperature for up to 4 hours, 3 days in the fridge, or frozen up to 2 weeks.
To Serve
- Pre-heat the oven to 425°F.
- Remove burritos from packaging including plastic wrap.
- Wrap pre-made burrito in foil provided.
- Place pre-made burritos on an oven-safe pan (preferably a vented pan) with about 1 inch of space between.
- Bake for about 30 minutes, removing from the oven.
- Finish in a skillet using vegetable oil spray for a crispy shell.
- Heat on each side until toasted.
- Serve and enjoy!
- Bean & Cheese Burrito – Flour Tortilla, Refried Beans, American Cheese, Canola Oil
Cali’s Legendary Taco Spot, Since 1954
Cali’s Legendary Taco Spot, Since 1954
Back in 1954, Jim “Jimboy” Knudson developed a winning recipe: Jimboy’s proprietary seasoned ground beef, encased in a crispy stone-ground corn tortilla, topped with crisp lettuce and freshly shredded American cheese and finished with Jimboy's signature dusting of parmesan cheese. Believe it or not, back then few people had even heard of the taco, and Jimboy had to spell the word out phonetically on the side of his food truck, which he parked at sunny King’s Beach on Lake Tahoe. Word quickly spread, a brick-and-mortar opened nearby in 1958, and soon everyone from locals to Rat Packers became devoted fans.
Nowadays, Jimboy’s has grown to over 40 locations throughout California, Nevada, and Texas, and it’s a beloved regional chain. Jimboy’s recipes remain the same all these years later (burritos and enchiladas have earned followings as devoted as the original crispy beef tacos), and a reliance on fresh, premium ingredients, small-batch cooking, and making everything from scratch daily will endear it to generations to come.
