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Shredded Beef Burritos

by Toni Herrbach

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Shredded Beef Burritos at The Happy Housewife

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!

Print Recipe

Shredded Beef Burritos

Course: Main Dish
Author: Toni Anderson

Ingredients

  • Beef roast shredded
  • Black beans or refried beans
  • Salsa optional
  • Chopped onion optional
  • Corn optional
  • Tortillas
  • Enchilada sauce
  • Shredded cheddar/ colby/ monterey jack cheese
  • Sour Cream

Instructions

  • Mix together beef, beans, salsa, corn, and chopped onion.
  • Coat the bottom of the pan with enchilada sauce.
  • Add beef mixture to tortilla and tightly roll up. Place in pan. The tighter they fit into the pan the less likely they will be to 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.

You might also like…

  • Beef Nacho Casserole
  • Chicken Enchiladas
  • Chili Pie
  • Salsa Chicken: Slow Cooker
  • Fiesta Chicken Stuffed Bell Peppers

Comments | 12 comments

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Comments

  1. Tiffany @ Eat at Home says

    at

    We love all things Mexican. Those look great! I bet they would freeze well too.

    Reply
  2. Renae says

    at

    This looks wonderful, can’t wait to try it!

    Reply
  3. Sherry says

    at

    Oh, yum! I love trying to do different things with leftover roast/chicken. Thanks for anothe rrecipe to try with them. 😀

    Reply
  4. Krista says

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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?

    Reply
    • TheHappyHousewife says

      at

      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.

      Reply
  5. Wendy Wilkins Valdez says

    at

    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.

    Reply
  6. brittni says

    at

    Would you cook them, freeze them, then re cook, or just put in the freezer and take out and cook when ready? I’m a young wife/mom and while I can hold my own in the kitchen, after having a needy child and even needier husband and a long days work im always looking for a good way to get ahead! You should have a freezer only section on your blog! I would be your biggest fan! Love all your stuff!

    Reply
    • TheHappyHousewife says

      at

      I don’t cook them before I freeze them. I’ll think about adding a freezer section, that is a good suggestion.

      Reply
  7. Stacie May says

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    um, yum? I love the double duty meals! I’m gonna have to try this one out.

    Reply
    • TheHappyHousewife says

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      I *think* this is my favorite meal of all time. 🙂

      Reply
  8. Jen says

    at

    I think this is my favorite meal also!! I am a new follower to your site, and I just LOVE your easy, money saving ideas!! Thanks!!

    Reply
  9. Kerri says

    at

    How much left over roast would be needed to make these?

    Reply

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