The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jul. 4, 2009
Was looking for something different for lunches. This was great. I did not have a can of green chilies so I used a can of Rotel in place of the chilies and last tomatoe. It was a little juicer but it was great.
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Cooking Level: Expert

Home Town: Borger, Texas, USA
Living In: Floydada, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: apr. 6, 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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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: mar. 24, 2009
Very good, easy to make recipe. Lots of flavor. We added fresh guacamole to the burrito b/4 rolling it up. Husband loved them! Will make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: mar. 17, 2009
This has became "dads dish". My go to meal when I wanna blow people away. I followed the recipe except for when i had only 1/2 the taco sauce on hand and used salsa to cover the rest... at the very end, I took the burritos, folded them up securely and fried them in extra virgin olive oil until the tortillas were golden brown.....The crunchy/warm texture of the tortilla with the authenticness of the beef was just...WOW....So good...I ate 3 on the way to a texas hold 'em tournement cuz I couldn't leave 'em at home :)
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Cooking Level: Beginning

Living In: Eugene, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: feb. 25, 2009
These were great and re-heated nicely the next day for lunch! We covered with white cheese sauce and will make them again and again :)
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Cooking Level: Expert

Home Town: Sewickley, Pennsylvania, USA
Living In: Moon Township, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: feb. 6, 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.
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: jan. 30, 2009
These were good and a great use of leftovers!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: jan. 29, 2009
These were awesome! The only thing I did differently was to add a can of diced tomatoes instead of fresh since that was all I had at home. Flavors were really good and I caught myself just eating it straight out of the skillet. Yum!
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Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: nov. 10, 2008
I have to give this recipe '5' stars, just because it's a such a great and yummy way to use leftover roast! Honestly, when it's made, you can't even tell what kind of meat you're eating, it's just good! I left out the chilis and red pepper flakes (2 small kids), and added 3 cups of beef. Will be making again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: oct. 29, 2008
This recipe was pretty good... Felt like it was missing something.... Hmmmmm
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Cooking Level: Intermediate

Living In: Elko, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: oct. 24, 2008
these are AMAZING my husband liked these so much that when we ran out of tortillas he just made sandwiches out of the meat!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: oct. 2, 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.
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Cooking Level: Professional

Living In: Joppa, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: aug. 7, 2008
Raving reviews from my family! I'm very excited to have a new healthy meal and a new recipe for leftovers!
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TP

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: 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.
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Cooking Level: Expert

Home Town: Brockway, Montana, USA
Living In: Greybull, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: jan. 30, 2008
Fantastic idea for leftover roast!! I usually hate the taste of day old roast but this was really good. I highly recommend this recipe!
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: 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.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Tolland, Connecticut, USA

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