{"id":107936,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/southwestern-beef-burritos\/"},"modified":"2022-05-26T13:59:39","modified_gmt":"2022-05-26T18:59:39","slug":"southwestern-beef-burritos","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/southwestern-beef-burritos\/","title":{"rendered":"Southwestern Beef Burritos"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"
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. \u2014Jacqueline Hergert, Payson, Arizona<\/p>\n","protected":false},"author":7061,"featured_media":1476164,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,306849,304328,305271,304292,305487,304338,304515,304433,303966,304408,304368,306848,304268,307307,305383,305374,324623,306640,304020,307325,304005,304560,306875,306694],"categories-v2":[310347,309605,308984,308481,309216,308305,310796,308992,308880,308833,308495,308813,308745,309603,259483,310342,309391,309381,309177,312615,308594,310364,308549,308915,309790,312663],"coauthors":[305],"recommended_recipes":[{"post_title":"Tasty Burritos","post_link":"\/recipes\/tasty-burritos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tasty-Burritos_EXPS_FT24_24004_ST_0222_2-e1723544726130.jpg"},{"post_title":"Chicken 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I got this beef burrito recipe from my brother-in-law, who ran a Mexican restaurant. —Jacqueline Hergert, Payson, Arizona","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir until thickened, about 1 minute."},{"@type":"HowToStep","text":"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."}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 446 calories","fatContent":"12g fat (3g saturated fat)","cholesterolContent":"64mg cholesterol","sodiumContent":"973mg sodium","carbohydrateContent":"43g carbohydrate (6g sugars","fiberContent":"9g fiber)","proteinContent":"34g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-11-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CatherineBennet"},"reviewBody":"The burritos were great. The most time consuming part was cutting up the meat. My children gobbled it up. It's a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"audieleon"},"reviewBody":"Great!!!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-01-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nan Mock","givenName":"Nan","familyName":"Mock"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"3765","romance_copy_dek":"We became acquainted with Mexican food after moving to Arizona from the Midwest. 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