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Roast Beef Burritos

 Roast Beef Burritos
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.
6 ServingsPrep: 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.
Nutritional Facts: 1 burrito equals 312 calories, 8 g fat (1 g saturated fat), 43 mg cholesterol, 558 mg sodium,

2 of 2

Roast Beef Burritos (continued)

Nutritional Facts: 36 g carbohydrate, 3 g fiber, 23 g protein.