Roast Beef Burritos Recipe - Allrecipes.com
Roast Beef Burritos Recipe
  • READY IN 50 mins

Roast Beef Burritos

Recipe by  

"Turn your leftover roast beef into an amazing Mexican meal! The beef is mixed with onions, tomatoes, chilies, seasonings, and served up burrito style. You will love this recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
  2. Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.
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Reviews More Reviews

Most Helpful Positive Review
Mar 24, 2008

I used this recipe as a jumpping off point. I used shredded beef (from my left over roast), omitted the red pepper flakes, and taco sauce and only used 1 chopped tomato (all i had on hand). After filling and folding the tortilla shell i fried them for a (3-5 minutes per side) in a 10 in no stick skillet for a crispier burrito. They turned out wonderful will be adding this recipe left over ideas.

 
Most Helpful Critical Review
Mar 10, 2010

Am I missing something here? Do I add the taco sauce to the beef mixture and let it simmer?

 
Feb 06, 2009

Delicious! I used alot more cumin than the recipe calls for (about 1 1/2 tsp.) and I didn't have tomatoes or taco sauce on hand so I just used Pace salsa. Very tasty, we loved it! Great way to use leftover roast beef, thanks for the recipe.

 
Feb 24, 2008

This is an easy and tasty way to use up my left over roast beef from Sunday dinner. I followed the recipe except I put a dab of sour cream on the beef mixture before folding it up. I think the next time I'll put the roast beef mixture in a baked taco bowl and top with the cheese, lettuce and some sour cream for a change.

 
Jan 20, 2010

Made this tonight and was excellent. I thought I would add something to the preperation part. I had no taco sauce but made one from this site. Instructions omitted saying when to add so added it with the beef. I jullienned the beef because it stayed together better in the burritos. I drained the chilies too. I added half the cheese to the hot mixture just before putting together. After warming tortillas and assembling, I poured over any leftover filling and heated covered for 15 minutes @350, sprinkled on remaining cheese and heated only until melted. Served with lettuce and a dallop of sour cream. This is a keeper. Thanks for a great recipe.

 
Dec 18, 2007

What a great way to use up leftover pot roast for a quick Mexican meal ! I left out the red peppers and taco sauce and used a can of hot green chili's and tomatoes instead.(including juices from the can) I then added a bit of water to the entire mix, boiled then simmered to reduce the water and some of the juices. Added shredded cheese and lettuce as toppings when done. These came out great and we will be having them again. Thank you.

 
Oct 02, 2008

This is a neat recipe! I made it with leftover roast beef. It tasted just like the filling for chimichangas. I will be using this recipe with all types of leftover meats. Thanks.

 
Apr 06, 2009

Wow, these were really great! Used some leftover roast beef (also from this site) and followed the instructions exactly. *The recipe calls for an 8oz. bottle of taco sauce but doesn't ever say what to do with it so... We added it to the skillet with the tomatoes (we used a can of diced tomatoes, drained) and simmered until it thickened (about 17 mins). This is definitely going into the rotation! Thanks!

 

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Nutrition

  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 1267 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

ejw825
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