Southwestern Beef Burritos Recipe
Southwestern Beef Burritos Recipe photo by Taste of Home
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Southwestern Beef Burritos Recipe

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We became acquainted with Mexican food after moving here from the Midwest. I got this recipe from my brother-in-law, who ran a Mexican restaurant. —Jacqueline Hergert, Payson, Arizona
TOTAL TIME: Prep: 15 min. Cook: 2-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 2-1/4 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 446 calories, 12g fat (3g saturated fat), 64mg cholesterol, 973mg sodium, 43g carbohydrate (6g sugars, 9g fiber), 34g protein.


  1. 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.
  2. Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened.
  3. 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.
Originally published as Southwestern Beef Burritos in Country October/November 1995, p51

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Nan Mock User ID: 611392 217395
Reviewed Jan. 9, 2015

"Very delicious! These enchiladas had wonderful, filling flavor. In order to make them for a weeknight meal I skipped the browning step and put the meat and enchilada sauce into a crock pot to simmer on low while I was at work. I also assembled the enchiladas into a 9 x 13 pan, added shredded cheese to the top and baked at 375 for about 30 minutes. My family loved this dinner."

audieleon User ID: 8156319 214783
Reviewed Dec. 13, 2014


CatherineBennet User ID: 3737321 15587
Reviewed Nov. 10, 2009

"The burritos were great. The most time consuming part was cutting up the meat. My children gobbled it up. It's a keeper."

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