Southwestern Beef Burritos

Name: Southwestern Beef Burritos
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: North America, Mexican
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 chiles; 1 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons all-purpose flour; 1/4 cup cold water; 8 flour tortillas (10 inches); Optional: Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and guacamole

Total Time Prep: 15 min. Cook: 2-1/4 hours

Yield 8 servings

Test Kitchen Approved

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 chiles
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
8 flour tortillas (10 inches)
Optional: Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and guacamole

Directions

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.
Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 1 minute.
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.

We became better acquainted with Mexican food after moving to Arizona from the Midwest. I got this tasty recipe from my brother-in-law, who ran a Mexican restaurant. —Jacqueline Hergert, Payson, Arizona

Recipe Creator