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Roast Beef Burritos
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1 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
4 medium tomatoes, chopped
2 cups chopped cooked roast beef
1 bottle (8 ounces) taco sauce
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, optional
6 flour tortillas (7 inches), warmed
Shredded cheddar cheese and lettuce, optional
In a large skillet, saute onion and garlic in oil until tender. Stir in the
tomatoes, roast beef, taco sauce, chilies, cumin and red pepper flakes if
desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until
thickened. Spoon about 2/3 cup down the center of each tortilla; fold over
sides and ends. Serve with cheese and lettuce if desired.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |