Publisher Photo
Publisher Photo
Ann Nolte of Hampton, Virginia relies on cumin, taco sauce and red pepper flakes to season these savory south-of-the-border sensations. "The recipe is a great way to spice up leftover roast," she says.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 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

Directions

In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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.
Originally published as Roast Beef Burritos in Quick Cooking September/October 2003, p34

Nutritional Facts

1 each: 312 calories, 8g fat (1g saturated fat), 43mg cholesterol, 558mg sodium, 36g carbohydrate (6g sugars, 3g fiber), 23g protein.

  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 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
  1. In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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.
  2. 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.
Originally published as Roast Beef Burritos in Quick Cooking September/October 2003, p34

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoast Beef Burritos

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review