Beef Stuffed Burritos Recipe

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Beef Stuffed Burritos Recipe

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Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve.
MAKES:
18 servings
TOTAL TIME:
Prep: 2 hours 20 min. Cook: 40 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 2 hours 20 min. Cook: 40 min.

Ingredients

  • 2 chuck pot roasts (2-1/2 to 3 pounds each)
  • 2 tablespoons cooking oil
  • 1 cup water
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons salt-free seasoning blend
  • 1 teaspoon pepper
  • 2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and cut up
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 4 to 6 drops hot pepper sauce
  • 18 flour tortillas (8 inches), warmed
  • 1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, nonfat sour cream and salsa

Directions

In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, seasoning and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. Yield: 18 servings.
Originally published as Beef Burritos in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p131

Nutritional Facts

1 each: 351 calories, 10g fat (0 saturated fat), 66mg cholesterol, 525mg sodium, 35g carbohydrate (0 sugars, 2g fiber), 30g protein. Diabetic Exchanges: 2-1/2 lean meat, 2 starch, 1 vegetable, 1/2 fat.

  • 2 chuck pot roasts (2-1/2 to 3 pounds each)
  • 2 tablespoons cooking oil
  • 1 cup water
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons salt-free seasoning blend
  • 1 teaspoon pepper
  • 2 cans (14-1/2 ounces each) no-salt added tomatoes, undrained and cut up
  • 2 cans (4 ounces each) chopped green chilies
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 4 to 6 drops hot pepper sauce
  • 18 flour tortillas (8 inches), warmed
  • 1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, nonfat sour cream and salsa
  1. In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, seasoning and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. Yield: 18 servings.
Originally published as Beef Burritos in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p131

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