Don’t you just love recipes where you can use leftovers from a previous meal and completely transform the leftover ingredients into something equally delicious for a second go around? With a recipe like this your family is going to be completely unaware that they are eating leftovers.
When I make these tasty burritos my family just assumes I started the meal from scratch. I’m kinda sneaky that way! I call this a left-over make-over recipe, and this one is one of my favorites. Not only is it super tasty, but it’s a snap to make too!
We eat a lot of beef at our house. We are a meat and potatoes kind of family for the most part. One of my guy’s favorite meals is a grilled Tri-tip paired with baked potatoes and a veggie. Actually I’m the veggie pusher. They would be perfectly happy with a big plate of meat and potatoes. They would argue that technically potatoes are a vegetable.
I love this recipe because it is such an easy meal to throw together and everyone loves it. It’s impossible for us to finish off an entire roast in one meal, so we invariably have leftover roast beef. I hate to waste food and throw it out. Instead of letting it sit in the fridge until it has turned into an unrecognizable mound of blue fuzz, use it up in this delicious meal.
Do you typically love to make steak & eggs or a steak hash with leftover roast beef? Change it up every so often and make these burritos instead. They will always be a hit!
I usually serve these burritos with either freshly made Guacamole & chips, or with a side of Spanish Rice.
Gather together the ingredients you need.
Prep the remaining ingredients.
In a large skillet, heat about a tablespoon of oil and sauté the onion, over medium heat, until it is soft and translucent, about 5 minutes. Add the garlic and cook for about a minute until fragrant.
Next add the diced, cooked, left over, roast beef, taco sauce, diced green chiles, cumin, and red pepper flakes.
Bring the mixture to a boil. Reduce heat to medium-low, and simmer, uncovered, for 5-10 minutes, or until the sauce has thickened.
Warm the tortillas in the microwave for a few seconds, sandwiched between paper towels. This will make them more pliable and easier to work with. It will prevent them from cracking and tearing when rolling the burritos.
To assemble, arrange a warmed tortillas on a clean, flat work surface.
Spread about 2/3 cup of the beef mixture in the center of the warm tortilla.
Sprinkle evenly with cheese.
Top with a dollop of sour cream.
Top with a handful of chopped tomatoes.
Continue with the remaining ingredients; shredded lettuce, sliced olives, sliced green onions. Customize it with your favorite ingredients.
Fold over ends and roll up to make a burrito.
Serve with a side of Spanish rice to round out the meal.
If you feel up to making your own fresh salsa try this easy to make, delicious recipe. It’s one of my favorites! It’s also one of Nature Way reader’s most favorite recipes.
There is a wonderful contrast of flavors in this burrito; the zesty not too spicy heat from the saucy meat, with the melty cheese, the cool creaminess from the sour cream and crunchy freshness from the lettuce and veggies. All the flavors and textures combine so well together! I really think you will love it!
Skip a trip to the local taqueria and make these burritos at home for your family. Take a big bite and enjoy!!!!!
5 Star Roast Beef Burritos
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tomato, chopped
- 2-3 cups cooked roast beef, cut into ½ inch chunks
- 8 oz prepared mild taco sauce
- 4 oz diced green chile peppers
- ½ tsp cumin
- ⅛ tsp red pepper flakes
- 6 flour tortillas, warmed
- 1 cup cheddar cheese, shredded
- 1 cup shredded lettuce
- ½ cup sour cream
- sliced green onions, optional
- sliced black olives, optional
- salsa, to serve
Instructions
- Heat oil in a large skillet over medium heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes.
- Mix in the roast beef, taco sauce, diced green chile peppers, cumin, and red pepper flakes.
- Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 5-10 minutes, or until sauce reduces and thickens.
- Arrange warmed 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, tomatoes, lettuce and a dollop of sour cream.
- Add green onions, and sliced olives if using.
- Fold over ends and roll up sides to make a burrito, encasing the filling.
- Serve with salsa and additional sour cream.
Let me know if you decide to give this recipe a try and if you liked it. Be sure to leave a comment below!
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Do you have a calorie count on this?
No I don’t Stewart, I’m sorry.