Southwestern Beef Burritos Recipes

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.

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.

FRIED BURRITOS

Steps:

• Dice pork and beef into bite sized chunks.
• In a large skillet, heat 2 tablespoons of oil over medium heat and cook beef and pork until meat is no longer pink. Drain and set aside.
• In the same large skillet, add ground beef, onion, bell pepper, and jalapeno. Cook until ground beef is no longer pink and vegetables are tender. Add garlic, seasoning, salt and pepper. Cook for an additional 2 minutes. Drain and set side.
• In a large Dutch oven, place all cooked meat into pan and add beef broth. Let broth come to a boil, stirring frequently, cover, reduce heat to low and simmer until broth has been absorbed.
• Add drained and rinsed pinto and black beans into Dutch oven. Add refried beans, Rotel, and diced green chilies. Stir until well combined and continue cooking over low heat until heated through, stirring frequently.
• Line a baking sheet with paper towels, set aside.
• Preheat a non stick pan over medium heat. Place tortilla in pan for approximately 20-30 seconds, turn tortilla over and repeat until tortilla is heated thoroughly.
• Place a couple heaping tablespoons of meat mixture into the middle of the tortilla, top with cheese, and fold into a burrito.
• Heat oil in a large skillet, or frying pan, over medium high heat.
• Carefully place 2-3 burritos at a time into hot oil and fry until golden brown, turn over and fry the other side until golden brown.
• Continue frying until all burritos have been cooked.
• Place cooked burritos on the prepared baking sheet in a single layer.
• Serve hot, with your favorite toppings: sour cream, sliced green onions, cilantro, salsa.
• For any leftover burritos, wrap individually in foil, place in freezer storage bags and place in the fridge if eating within a few days or place in the freezer for up to 3 months.