This is one of my favorite meals. The burritos use leftover beef / pot roast, or leftover steak or ground beef in a pinch. You can stretch your meat by adding brown rice and beans to the burrito. These burritos are very filling and taste great, better than Chipotle! They freeze well and are great for a crowd!
Shredded Beef Burritos
- Beef roast (shredded)
- Black beans or refried beans
- Enchilada sauce
- Shredded cheddar/ colby/ monterey jack cheese
- Tortillas
- Rice (optional)
- Salsa (optional)
- Chopped onion (optional)
- Corn (optional)
- Sour Cream
Mix together beef, beans, salsa, corn, and chopped onion.
Coat the bottom of the pan with enchilada sauce.
Take add beef mixture to tortilla and tightly roll up.
Place in pan. The tighter they fit into the pan the less likely they will unroll while cooking or serving.
Top with enchilada sauce and cheese. Bake covered in a 350 degree oven for 25 minutes. Serve with sour cream.
This post is linking to Tasty Tuesday.
{ 5 comments… read them below or add one }
We love all things Mexican. Those look great! I bet they would freeze well too.
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This looks wonderful, can’t wait to try it!
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Oh, yum! I love trying to do different things with leftover roast/chicken. Thanks for anothe rrecipe to try with them.
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I was excited to see that these freeze well. I’ve heard pouring sauce over flour tortillas and then freezing them makes the tortilla mushy. Have you had this problem?
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TheHappyHousewife Reply:
June 9th, 2010 at 3:00 pm
We just ate these last night from the freezer. I didn’t think they were mushy. Maybe a little softer than normal, but very good.
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These look so good. I’ve used leftover roast to make meat sauce for spaghetti before, but never considered something like this. Looking forward to trying it.
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