Recipe by ejw825
"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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chopped cooked roast beef
1 (8 ounce) jar
prepared taco sauce
1 (4 ounce) can
diced green chile peppers
red pepper flakes, or to taste
6 (7 inch)
flour tortillas, warmed
1 1/2 cups
shredded Cheddar cheese
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.
Am I missing something here? Do I add the taco sauce to the beef mixture and let it simmer?
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Beef Burritos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 166
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