Southwest Beef Burritos Recipes

SOUTHWESTERN BEEF BURRITOS

Steps:

• In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. , Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. , Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

SOUTHWEST BEEF BURRITOS

Steps:

• Cut beef tips into 1/2-inch pieces. In a large skillet, saute onion in oil until tender. Add the beef tips with gravy, mixed vegetables, green chilies and cumin; heat through., Spoon 3/4 cup filling off center on each tortilla. Sprinkle with cheese. Fold sides and ends over filling and roll up.

CROCK-POT CREAMY SOUTHWEST BEEF BURRITOS RECIPE

Steps:

• Place beef and diced onion in the bottom of a 6 quart or larger oval slow cooker OR a 3.5 quart casserole slow cooker.
• Cover and cook on LOW for 4 hours, stirring the meat mixture quickly after 2 hours of cooking time. Once done cooking use a slott
• Drain off excess cooking liquid from meat mixture and add to a mixing bowl. To the mixing bowl add the refried beans, 1 cup of the shredded cheese and taco seasoning and stir well to combine.
• In a separate bowl combine together the cream of mushroom soup, sour cream and salsa until well combined, set aside.
• Wash and dry the stoneware insert to your slow cooker and place it back into the heating element base (make sure it is dry!).
• Spoon one-third of the soup and salsa mixture into the bottom of the slow cooker.
• Divide the beef and bean mixture evenly between the 12 small flour tortillas and roll each tortilla cup into a burrito.
• Place 6 rolled burritos, seam side down on top of the soup mixture in the slow cooker. Spoon another one-third of the soup mixture on top of the burritos and sprinkle the top with 1 cup of shredded cheese.
• Add a second layer of burritos on top of the first, seam side down and spoon the final one-third of the soup mixture on top and sprinkle with the remaining 1 cup of shredded cheese.
• Cover slow cooker and cook on LOW for 2 to 3 hours.

SAUCY SOUTHWEST SHREDDED BEEF

Steps:

• In a medium bowl, whisk together the tomato paste, garlic, chili powder, cumin, oregano, cayenne pepper, brown sugar, cornstarch, and beef broth.
• Remove any large pieces of fat from the beef roast, then cut the meat into 2-inch chunks. Place the beef in the slow cooker, then pour the sauce over the meat. Put the lid on the slow cooker, turn the heat onto high, and let cook for 4-5 hours (or 8 hours on low).
• After cooking for four hours on high, use tongs to stir and shred the meat in the sauce (if the meat is not yet tender, let it cook longer. It can go longer than four hours, if needed, and will only get more tender the longer it cooks). Keep the heat set on high as you shred the meat to continue to cook down and thicken the sauce. Taste the meat and sauce and add salt if needed. Serve hot over a bed of rice, in tacos, or stuffed into a burrito.

SOUTHWEST BREAKFAST BURRITOS

Steps:

• Preheat the oven to 400 degrees F. Lightly brush a baking sheet with oil.
• Brown the sausage in a large skillet over medium-high heat until cooked all the way through, 8 to 10 minutes. Transfer to a bowl.
• Whisk together the eggs, milk, cumin, chili powder and a pinch each of salt and pepper in a large bowl.
• Add the oil to the skillet (you won't need to if your sausage rendered enough fat). Reduce the heat to medium-low and add the eggs. Lightly scramble until cooked through, about 8 minutes.
• Sprinkle each tortilla with a little bit of cheese, followed by about 1/4 cup each of the sausage, eggs and red bell pepper. Top each with a few cilantro leaves and the remaining cheese. Roll up the tortillas around the filling and place them on the prepared baking sheet seam-side down.
• Brush the tops of the burritos with oil. Bake until the tops of the tortillas are golden brown and slightly crunchy, about 15 minutes. Serve with salsa, guacamole, anything!