Green Chile Beef Burritos Recipes

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GREEN CHILI BEEF BURRITOS



Green Chili Beef Burritos image

Make and share this Green Chili Beef Burritos recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 8h20m

Yield 2 dozen

Number Of Ingredients 13

2 (3 lb) boneless beef roast, top sirloin roasts
4 (4 ounce) cans chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon sodium-free seasoning (optional)
1 cup reduced-sodium beef broth
24 (8 inch) fat free tortillas, warmed
chopped tomato
shredded lettuce
reduced-fat cheddar cheese

Steps:

  • Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
  • Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
  • Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
  • In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.

SLOW-COOKED BEEF BURRITOS WITH GREEN CHILES



Slow-Cooked Beef Burritos with Green Chiles image

I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. -Sally Pahler, Palisade, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 14 servings.

Number Of Ingredients 10

2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 boneless beef chuck roast (4 pounds)
1 can (28 ounces) diced tomatoes
4 cans (7 ounces each) whole green chiles, drained and coarsely chopped
1 large onion, diced
14 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, salsa, sour cream, sliced ripe olives

Steps:

  • Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

Nutrition Facts : Calories 355 calories, Fat 13g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 499mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

GREEN CHILE BEEF BURRITOS



Green Chile Beef Burritos image

Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 2 dozen.

Number Of Ingredients 11

2 beef sirloin tip roasts (3 pounds each)
4 cans (4 ounces each) chopped green chiles
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt-free seasoning blend, optional
1 cup reduced-sodium beef broth
24 fat-free flour tortillas (8 inches), warmed
Optional: Chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese

Steps:

  • Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEN CHILE BEEF BURRITOS



Green Chile Beef Burritos image

Recipes that are leaner in fat and calories-like this one for beef burritos-helped me lose 30 pounds! The meat is so tender and delicious. -Shirley Davidson, Thornton, Colorado

Provided by Taste of Home

Categories     Dinner

Time 8h20m

Yield 2 dozen.

Number Of Ingredients 11

2 beef sirloin tip roasts (3 pounds each)
4 cans (4 ounces each) chopped green chiles
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt-free seasoning blend, optional
1 cup reduced-sodium beef broth
24 fat-free flour tortillas (8 inches), warmed
Optional: Chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese

Steps:

  • Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 72mg cholesterol, Sodium 376mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

GREEN CHILE PORK BURRITOS WITH GREEN, GREEN, GREEN...



Green Chile Pork Burritos with Green, Green, Green... image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 35

6 to 8 tomatillos, husked and washed
1 large red onion, coarsely chopped
6 cloves garlic, smashed
2 serrano chiles, seeded and coarsely chopped
Canola oil, for tossing and browning
Salt and freshly ground black pepper
2 limes, juiced (about 1/4 cup)
1/2 cup chopped cilantro
4 pounds pork shoulder, cut into 2-inch pieces
4 cups chicken stock, or enough to cover
Honey, for sweetening
2 tablespoons canola oil
1 small Spanish onion, finely diced
1 cup long-grain rice
Salt and freshly ground black pepper
1/4 cup finely chopped fresh cilantro
2 cups thinly sliced flat leaf spinach
2 ripe avocados, peeled and pitted
1/2 small red onion, thinly sliced
Juice of 1 large lime
1 jalapeno, finely diced
1/4 cup roughly chopped fresh cilantro
Salt and freshly ground black pepper
1/2 pound dried white beans, picked over
1 small onion, halved
2 cloves garlic, smashed
1/2 cup chopped green onions
1/4 cup rice vinegar
1/2 cup canola oil
Salt and freshly ground black pepper
6 to 8 large flour tortillas
Cotija cheese, grated
Queso fresco, crumbled
Jalapeno hot sauce
Fresh cilantro leaves, for garnish

Steps:

  • For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
  • Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
  • Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
  • Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
  • For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
  • For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
  • For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
  • Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
  • Combine the beans and green onion vinaigrette in bowl.
  • To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.

5 MINUTE WET BEEF & GREEN CHILE BURRITOS



5 Minute Wet Beef & Green Chile Burritos image

When I want to get dinner on the table in a hurry, I pull this out of my arsenal. A cut above for a quick meal. For those fans of Mexican food, this quickie will not disappoint.

Provided by Deja A

Categories     Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 11

1 (12 ounce) can roast beef in gravy
1 (7 ounce) can diced green chilies
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup beef broth
2 teaspoons Wondra Flour
1 (15 ounce) can refried beans
1 cup shredded monterey jack pepper cheese
4 flour tortillas
4 tablespoons sour cream

Steps:

  • Place roast beef in saucepan and mash with fork.
  • Mix in green chiles, garlic powder, chili powder, ground cumin,, beef broth and Wondra Flour.
  • Bring to boil and simmer 2 minutes.
  • Place refried beans in a microwave safe bowl, cover with plastic wrap and heat in microwave about 2 - 3 minutes or until heated through.
  • Heat tortillas separately over open flame on stove, turning frequently until heated through or heat on griddle or frying pan, turning once.
  • Place warmed tortilla on plate and spread with refried beans. Remove a serving of beef from saucepan with slotted spoon and place over refried beans. Top with shredded cheese.
  • Fold sides of tortillas in about 2 inches. Roll the burrito, starting with the side closest to you and roll away from you.
  • Ladle some beef & green chile sauce over burrito and top with cheese. Garnish with a dollup of sour cream.
  • Note: If there is a Costco near you, the Kirkland brand canned roast beef is very good.

NEW MEXICO GREEN CHILE BREAKFAST BURRITOS



New Mexico Green Chile Breakfast Burritos image

Hatch green chile from New Mexico may be the most addictive substance on Earth. At the famed Chicago Dog in Santa Fe, New Mexico, they will line up in a blizzard to get their variation of this recipe. Dozens of local Santa Fe eateries, stands, gas stations and taco trucks make their own variation. This may be on the Heart Association hit list, but you will die with a smile on your face.

Provided by The Jazz Chef

Categories     Breakfast and Brunch     Eggs     Breakfast Burrito Recipes

Time 40m

Yield 6

Number Of Ingredients 13

4 potatoes, shredded
1 small onion, finely chopped
1 clove garlic, minced
1 (8 ounce) container frozen Hatch, New Mexico green chile peppers
½ cup chicken broth
12 strips bacon
⅓ cup vegetable oil
1 tablespoon onion powder
salt and pepper to taste
6 (10 inch) flour tortillas
butter flavored cooking spray
12 extra large eggs, beaten
2 cups shredded Cheddar cheese

Steps:

  • Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
  • Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
  • Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
  • Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
  • Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
  • Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
  • Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Nutrition Facts : Calories 872.9 calories, Carbohydrate 66.4 g, Cholesterol 491.6 mg, Fat 49.7 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 17.4 g, Sodium 1291.1 mg, Sugar 5.1 g

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