Burrito: Southwestern Beef Burritos
Source of Recipe
TOH
List of Ingredients
2 to 2-1/2 pounds beef top round steak, cut into 1-inch cubes
2 tablespoons canola oil
2 large onions, chopped
2 garlic cloves, minced
1 can (15 ounces) enchilada sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 to 2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
8 flour tortillas (10 inches)
Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chopped green onions, shredded lettuce and/or guacamole, optional
Recipe
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.
Yield: 8 servings.
Nutritional Facts 1 serving (1 each) equals 446 calories, 12 g fat (3 g saturated fat), 64 mg cholesterol, 973 mg sodium, 43 g carbohydrate, 9 g fiber, 34 g protein.
Originally published as Southwestern Beef Burritos in Country October/November 1995, p51
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