Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Beef Burritos Recipe
| Servings: 18 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 18 servings | |
| Calories 26 | |
| Calories from Fat 18 | 69% |
| Total Fat 2.08g | 3% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 2mg | 1% |
| Sodium 299mg | 12% |
| Potassium 25mg | 1% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.17g | 0% |
| Protein 0.6g | 1% |
Ingredients Convert Measures
- 2 x 3-lb chuck pot roasts
- 2 Tbsp. Veg. oil
- 1 c. Water
- 1 lrg Onion, minced
- 4 x Cloves garlic, chopped
- 2 tsp Dry oregano
- 2 tsp Salt
- 1 tsp Pepper
- 1 can (28 ounce) diced tomatoes, undrained
- 2 can (4 ounce) minced green chiles
- 2 Tbsp. All-purpose flour
- 1/4 c. Cool water
- 6 dsh Warm pepper sauce
- 18 x Flour tortillas, warmed
- Shredded cheddar cheese
- Lowfat sour cream
- Salsa
Directions
- In a Dutch oven over medium heat, brown roasts in oil; drain. Add in water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2-2 1/2 hrs or possibly till meat is tender. Remove roasts; cold. Remove meat from bone and cut into bite-size pcs. Skim fat from pan juices. Add in meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 min. Combine flour and cool water; mix well. Stir into beef mix.
- Cook over medium heat, stirring constantly, till thickened and bubbly. Add in warm pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over fillling and roll up. Serve with cheese, lowfat sour cream and salsa.
