Taste of Home
Southwestern Beef Burritos
TOTAL TIME: Prep: 15 min. Cook: 2-1/4 hours
YIELD: 8 servings.
We became acquainted with Mexican food after moving to Arizona from the Midwest. I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. —Jacqueline Hergert, Payson, Arizona
Ingredients
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2 to 2-1/2 pounds beef top round steak, cut into 1-inch cubes
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2 tablespoons canola oil
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2 large onions, chopped
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2 garlic cloves, minced
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1 can (15 ounces) enchilada sauce
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 to 2 cans (4 ounces each) chopped green chiles
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1 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons all-purpose flour
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1/4 cup cold water
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8 flour tortillas (10 inches)
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Optional: Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and guacamole
Directions
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1.
In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer until meat is tender, about 2 hours.
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2.
Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 1 minute.
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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. If desired, garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and guacamole.
Nutrition Facts
1 each: 446 calories, 12g fat (3g saturated fat), 64mg cholesterol, 973mg sodium, 43g carbohydrate (6g sugars, 9g fiber), 34g protein.
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