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Beef Burritos Recipe

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Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve—folks can assemble their own burritos with their choice of garnishes. — Amy Martin, Waddell, Arizona

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Beef Burritos Recipe

Prep: 2 hours 20 min. Cook: 40 min.

Yield: 18 Servings

140 40 180

Ingredients

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons vegetable oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
1/4 cup cold water
4 to 6 drops hot pepper sauce
18 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sour cream and salsa

Directions

In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool.
Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. Yield: 18 servings.

Lighter version: Beef Burritos

Originally published as Beef Burritos in Taste of Home August/September 1997, p33

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Reviews for Beef Burritos (4)

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Reviewed on Dec. 18, 2011 by crystal24

I've made these several times...making again today! They have such great flavor, I do add a bit more hot sauce than called for. If you don't have cans of green chilies, but have cans of diced tomatoes with chilies, those work as well. The beef mixture freezes well, as it makes alot.

Reviewed on Sep. 21, 2011 by Bonnette23

My children love these! I made them with venison, and halved the recipe. I mixed leftover rice, corn and some pinto beans in with the leftovers and made regular burritos for dinner the next night.

Reviewed on May. 23, 2011 by scrapo

I adapted recipe for the crockpot and also wanted to make it spicier. I used fire roasted tomatoes and then also added taco sauce, sprinkled the beef w/ taco seasoning, used red pepper & also added smoked paprika.