Southwestern Beef Burritos
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
- 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
Reviews
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.
Great!!!!!!
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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