Beef Stuffed Burritos Recipes

BEEF BURRITOS

Steps:

• In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. , Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.

BEEF STUFFED BURRITOS

Steps:

• In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, seasoning and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. , Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water until smooth. Stir into beef mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.

INSTANT POT CHILI BEEF BURRITOS

Steps:

• Put beef, chicken broth, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into Instant Pot.
• Lock the lid in place and turn the knob to sealing, not venting. Press the Manual or Pressure Cook button and set for 25 minutes.
• When it is done cooking, natural release and then carefully remove the lid. The beef will be very tender and flake when stirred.
• Turn oven on broil.
• On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of the meat (drained by using a slotted spoon) on the tortilla. Add a spoonful or two of beans. Roll into a burrito.
• Pour some of the remaining sauce from the Instant Pot over the burritos to cover them and top with cheese.
• Broil until cheese is bubbly, about 2-4 minutes.
• Makes 6-8 burritos, depending on how full you make them.

BEEF BURRITOS

Steps:

• Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
• Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
• Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
• Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
• To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.

CREAMY SMOTHERED GROUND BEEF BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, cook the ground beef, until the beef browned. While beef is browning, mix together in a small bowl, the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt pepper and cornstarch. After beef is browned, sprinkle the seasoning mix over the beef and mix well. Stir in water and simmer until water has evaporated, about 10 minutes.
• In a medium bowl, mix together sour cream, cream of chicken soup, green chilies and cheese.
• Mix about half of the cheese mixture with the ground beef. Divide the meat mixture evenly between tortillas and roll up. Place in a 9 x 13 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas.
• Bake in preheated oven for 20 to 30 minutes.
• Allow to cool for about 5 minutes then serve with desired garnish.

BEEF BURRITOS

Steps:

• In two 1-quart saucepans, heat beef and refried beans separately over medium heat 2 to 5 minutes, stirring occasionally, until hot. Warm tortillas as directed on bag.
• Place about 1/4 cup of the beef on center of each tortilla. Spoon about 2 tablespoons beans onto beef. Top with 1/4 cup of the lettuce, 3 tablespoons tomatoes and 2 tablespoons cheese.
• Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

EASY BEEF BURRITOS

Steps:

• Heat the oil in a large pan - a casserole is ideal. Fry the onions for 8 mins, then add the garlic, spices and oregano and cook for 1 min. Crumble over the mince and sizzle for 5 mins, stirring, until browned. Stir in the sugar and leave for a minute, then splash in the vinegar and pour in the tomatoes.
• Simmer for 5 mins then tip in the beans and the water from the can. Season, stir and simmer everything for 20 mins until the beef is in a thick gravy. The sauce can be prepared up to 2 days ahead, chilled and reheated with a splash of water or frozen for 6 months.
• To make the burritos, heat the tortillas following pack instructions. Pile some rice and beef sauce along each tortilla and scatter over your choice of topping. Fold over the ends and roll up to seal. Secure by wrapping with foil if you want. Eat immediately.

COURT'S CREAMY AND QUICK BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook ground beef and onion in a skillet over medium heat until the beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet.
• Stir refried beans, 1 cup Cheddar cheese, and taco seasoning into the drained ground beef mixture.
• Spoon ground beef mixture down the center of each tortilla. Roll the tortillas around the beef filling.
• Stir cream of mushroom soup, sour cream, and salsa together in a bowl.
• Spread about 1/2 the cream of mushroom soup mixture into the bottom of a 9x13-inch baking dish.
• Arrange rolled tortillas into a single layer in the baking dish with the seam side down.
• Pour remaining cream of mushroom soup mixture over the tortillas.
• Top with 1 1/2 cups Cheddar cheese.
• Bake in preheated oven until cheese is bubbly and melted, 30 to 35 minutes.