Spicy Beef Burritos Recipe

4 1
Publisher Photo

Spicy Beef Burritos Recipe

Be the first to add a review
4 1
Publisher Photo
Green chilies, salsa and jalapeno peppers add lots of zip to these meaty burritos from Deb Poitz of Fort Morgan, Colorado. "Instead of cooking the filling on the stove, it can be simmered in a slow cooker," Deb suggests.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 to 3 cups julienned cooked roast beef
  • 1 jar (16 ounces) salsa
  • 1 cup salsa verde or regular salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 to 3 teaspoons diced jalapeno pepper, optional
  • 6 to 8 flour tortillas (8 inches)
  • Shredded cheddar or Colby cheese
  • Sour cream, chopped tomatoes and additional salsa, optional

Directions

In a saucepan, combine the beef, salsa, chilies and jalapenos if desired. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until mixture reaches desired thickness. Spoon 1/3 to 1/2 cup off-center on each tortilla; sprinkle with cheese. Fold the sides and ends of tortilla over filling and roll up. Serve with sour cream, tomatoes and additional salsa if desired. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Beef Burritos in Quick Cooking March/April 1999, p43

Nutritional Facts

1 each: 210 calories, 4g fat (1g saturated fat), 32mg cholesterol, 651mg sodium, 25g carbohydrate (2g sugars, 0 fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 2 to 3 cups julienned cooked roast beef
  • 1 jar (16 ounces) salsa
  • 1 cup salsa verde or regular salsa
  • 1 can (4 ounces) chopped green chilies
  • 1 to 3 teaspoons diced jalapeno pepper, optional
  • 6 to 8 flour tortillas (8 inches)
  • Shredded cheddar or Colby cheese
  • Sour cream, chopped tomatoes and additional salsa, optional
  1. In a saucepan, combine the beef, salsa, chilies and jalapenos if desired. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until mixture reaches desired thickness. Spoon 1/3 to 1/2 cup off-center on each tortilla; sprinkle with cheese. Fold the sides and ends of tortilla over filling and roll up. Serve with sour cream, tomatoes and additional salsa if desired. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Beef Burritos in Quick Cooking March/April 1999, p43

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 forSpicy 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