Southwestern Beef Burritos Recipe

Ingredients

• 2 to 2-1/2 pounds beef top round steak, cut into 1-inch cubes
• 2 tablespoons canola oil
• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 can (15 ounces) enchilada sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 to 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1/4 cup cold water
• 8 flour tortillas (10 inches)
• Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and/or guacamole, optional

Directions

• In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender.
• Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened.
• Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired. Yield: 8 servings.

Southwestern Beef Burritos published in Country October/November 1995, p51