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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

404.7 calories; 21.9 g protein; 38.2 g carbohydrates; 54.3 mg cholesterol; 1266.7 mg sodium. Full Nutrition

Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2008
I used this recipe as a jumpping off point. I used shredded beef (from my left over roast), omitted the red pepper flakes, and taco sauce and only used 1 chopped tomato (all i had on hand). After filling and folding the tortilla shell i fried them for a (3-5 minutes per side) in a 10 in no stick skillet for a crispier burrito. They turned out wonderful will be adding this recipe left over ideas. Read More
(70)

Most helpful critical review

Rating: 1 stars
03/10/2010
Am I missing something here? Do I add the taco sauce to the beef mixture and let it simmer? Read More
(5)
110 Ratings
  • 5 star values: 74
  • 4 star values: 31
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
03/24/2008
I used this recipe as a jumpping off point. I used shredded beef (from my left over roast), omitted the red pepper flakes, and taco sauce and only used 1 chopped tomato (all i had on hand). After filling and folding the tortilla shell i fried them for a (3-5 minutes per side) in a 10 in no stick skillet for a crispier burrito. They turned out wonderful will be adding this recipe left over ideas. Read More
(70)
Rating: 5 stars
02/06/2009
Delicious! I used alot more cumin than the recipe calls for (about 1 1/2 tsp.) and I didn't have tomatoes or taco sauce on hand so I just used Pace salsa. Very tasty, we loved it! Great way to use leftover roast beef, thanks for the recipe. Read More
(52)
Rating: 5 stars
02/24/2008
This is an easy and tasty way to use up my left over roast beef from Sunday dinner. I followed the recipe except I put a dab of sour cream on the beef mixture before folding it up. I think the next time I'll put the roast beef mixture in a baked taco bowl and top with the cheese lettuce and some sour cream for a change. Read More
(41)
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Rating: 5 stars
01/20/2010
Made this tonight and was excellent. I thought I would add something to the preperation part. I had no taco sauce but made one from this site. Instructions omitted saying when to add so added it with the beef. I jullienned the beef because it stayed together better in the burritos. I drained the chilies too. I added half the cheese to the hot mixture just before putting together. After warming tortillas and assembling I poured over any leftover filling and heated covered for 15 minutes @350 sprinkled on remaining cheese and heated only until melted. Served with lettuce and a dallop of sour cream. This is a keeper. Thanks for a great recipe. Read More
(31)
Rating: 5 stars
12/18/2007
What a great way to use up leftover pot roast for a quick Mexican meal! I left out the red peppers and taco sauce and used a can of hot green chili's and tomatoes instead.(including juices from the can) I then added a bit of water to the entire mix boiled then simmered to reduce the water and some of the juices. Added shredded cheese and lettuce as toppings when done. These came out great and we will be having them again. Thank you. Read More
(25)
Rating: 5 stars
10/02/2008
This is a neat recipe! I made it with leftover roast beef. It tasted just like the filling for chimichangas. I will be using this recipe with all types of leftover meats. Thanks. Read More
(19)
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Rating: 5 stars
04/06/2009
Wow these were really great! Used some leftover roast beef (also from this site) and followed the instructions exactly. The recipe calls for an 8oz. bottle of taco sauce but doesn't ever say what to do with it so... We added it to the skillet with the tomatoes (we used a can of diced tomatoes drained) and simmered until it thickened (about 17 mins). This is definitely going into the rotation! Thanks! Read More
(16)
Rating: 5 stars
04/19/2011
This was a great way to use leftover roast beef. I did do a bit of 'tweaking' I sauted onions and red peppers until tender then added diced pieces of roast beef and some fresh cilantro. I also added 1/2 pkg of taco seasons and 1/2 pkg of ranch dressing (which gives it a very creamy taste). Instead of taco sauce and chiles I used a can of Rotel. I sauted until it had thickened. I also spread some refried beans on the flour tortillas and then rolled the burritos and spray with pam Baked at 400 for about 25 minutes or until the to burritos become lightly browned and crispy. Top with mexian or cheddar cheese sour cream and salsa. Read More
(15)
Rating: 5 stars
03/24/2009
Very good easy to make recipe. Lots of flavor. We added fresh guacamole to the burrito b/4 rolling it up. Husband loved them! Will make again. Read More
(14)
Rating: 1 stars
03/10/2010
Am I missing something here? Do I add the taco sauce to the beef mixture and let it simmer? Read More
(5)