Best Southwestern Beef Burritos Recipes

Beef Burritos image

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 18 servings.

Number Of Ingredients 15

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons vegetable oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
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
Shredded cheddar cheese, sour cream and salsa

Steps:

In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt 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.

Nutrition Facts :

Beef and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

Preheat the oven to 170 to 180 degrees F.
In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.