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Southwestern Beef Burritos

 Southwestern Beef Burritos
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
8 ServingsPrep: 15 min. Cook: 2-1/4 hours


  • 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


  • 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

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Southwestern Beef Burritos (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 446 calories, 12 g fat (3 g saturated fat), 64 mg cholesterol, 973 mg sodium, 43 g carbohydrate, 9 g fiber, 34 g protein.