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Beef Burritos

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.

18 ServingsPrep: 2 hours 20 min. Cook: 40 min.

Ingredients

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons canola oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt-free seasoning blend
1 teaspoon pepper
1 can (28 ounces) no-salt-added 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
1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, fat-free sour cream and salsa

Directions

In a Dutch oven over medium heat, brown roast in oil; drain. Add
water, onion, garlic, oregano, seasoning 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

2 of 2

Beef Burritos (continued)

Directions (continued)

30 minutes.
Combine flour and cold water until smooth. Stir into beef mixture.
Bring to a boil. Cook and stir for 1-2 minutes or until thickened.
Add 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.

Nutrition Facts: 1/18 recipe equals 351 calories, 10 g fat (0 saturated fat), 66 mg cholesterol, 525 mg sodium, 35 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.