Rating: 4.5 stars 4.4
142 Ratings
  • 5 star values: 87
  • 4 star values: 39
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 3

A good recipe for burritos, tacos, enchiladas, and all your favorite Tex-Mex foods. Freezes well in heavy duty plastic freezer bags.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
4
Yield:
4 to 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt and cumin. Cook another 15 minutes.

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  • Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover and cook for 1 1/2 to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.

  • When cooked very tender, cool, then shred the meat using 2 forks. Place back on heat and stir until most of the liquid has evaporated.

  • If planning to freeze, cool before packing in freezer bags and placing in freezer.

  • For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.

Nutrition Facts

352 calories; protein 20.6g; carbohydrates 4g; fat 27.3g; cholesterol 80.5mg; sodium 630.3mg. Full Nutrition
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