Burritos From Sundays Leftover Roast Beef Recipes

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ROAST BEEF BURRITOS



Roast Beef Burritos image

Ann Nolte of Hampton, Virginia relies on cumin, taco sauce and red pepper flakes to season these savory south-of-the-border sensations. "The recipe is a great way to spice up leftover roast," she says.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon canola oil
1 garlic clove, minced
4 medium tomatoes, chopped
2 cups chopped cooked roast beef
1 bottle (8 ounces) taco sauce
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, optional
6 flour tortillas (7 inches), warmed
Shredded cheddar cheese and lettuce, optional

Steps:

  • In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, roast beef, taco sauce, chilies, cumin and red pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened., Spoon about 2/3 cup down the center of each tortilla; fold over sides and ends. Serve with cheese and lettuce if desired.

Nutrition Facts : Calories 312 calories, Fat 8g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 558mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

ROAST BEEF BURRITOS



Roast Beef Burritos image

Turn your leftover roast beef into an amazing Mexican meal! The beef is mixed with onions, tomatoes, chilies, seasonings, and served up burrito style. You will love this recipe.

Provided by ejw825

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
4 tomatoes, chopped
2 cups chopped cooked roast beef
1 (8 ounce) jar prepared taco sauce
1 (4 ounce) can diced green chile peppers
½ teaspoon cumin
⅛ teaspoon red pepper flakes, or to taste
6 (7 inch) flour tortillas, warmed
1 ½ cups shredded Cheddar cheese
2 cups shredded lettuce

Steps:

  • Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
  • Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.

Nutrition Facts : Calories 404.7 calories, Carbohydrate 38.2 g, Cholesterol 54.3 mg, Fat 18.5 g, Fiber 3.8 g, Protein 21.9 g, SaturatedFat 9 g, Sodium 1266.7 mg, Sugar 5.5 g

CINCO DE MAYO BURRITOS FEATURING LEFTOVERS!



Cinco de Mayo burritos featuring leftovers! image

In our house, nothing is spared from the recycle! I hate to throw away good food, so our meals are planned around each other. This is the perfect leftover from your Sunday roast! Or you can just start with a fresh roast beef!

Provided by Rise Ruhl @HyacinthB

Categories     Beef

Number Of Ingredients 7

2 cup(s) leftover roast beef, shredded
1 can(s) rotel tomatoes and chilis
- shredded taco cheese
- sour cream
- black olives
- diced tomatoes
- soft flour tortillas

Steps:

  • (It is best to shred your leftover roast beef while it is still warm. I do this after Sunday dinner and then just wrap it up until burrito night!)
  • Mix the Rotel into the shredded beef. Heat thoroughly.
  • Spoon a serving of beef and tomato mixture onto burrito shell. Garnish with sour cream, diced tomatoes, black olives, and shredded cheese. You can add any other garnishes as you prefer. Optional burrito stuffers: refried beans, Spanish rice

BURRITOS FROM SUNDAYS LEFTOVER ROAST BEEF



BURRITOS FROM SUNDAYS LEFTOVER ROAST BEEF image

Categories     Beef     Sauté

Yield 4-6 small burritos

Number Of Ingredients 17

4 cups Roast Beef cooked,
cubed.
2 Tbsp. Safflower Oil.
1 Onion,quartered.
1 Garlic clove,chopped.
2 medium Tomatoes chopped,
seeds removed.
1 6.5 oz. jar Marinated
Artichoke Hearts.
1 2.25 oz. sliced Black Olives
1 tsp. ground Cumin.
1 1/2 tsp. Chili Powder.
1/4 cup Jalapeno Green Salsa.
Flour Tortillas
Cheese, grated
Sour Cream
Jalapeno Green Salsa

Steps:

  • Heat Oil in a large skillet, add Onions and Garlic and saute for 3 minutes or until slightly soft. Add meat,Tomatoes,Cumin, and Chili Powder. Stir and heat for a few minutes. Add Olives. Add Artichoke Hearts by holding jar over skillet and removing Artichoke Hearts with spoon and allowing a bit of oil to spill over into pan. Add Salsa and stir ingredients together to heat mixture. Add more Salsa if necessary to moisten mixture. Do not allow mixture to boil. Serve a scoop of beef mixture down center of warmed flour tortilla. Top with grated cheese. Add salsa, sour cream as desired. serve with fork and napkins!

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