I usually make the burritos, put them on oven proof plates, top with homemade sauce and cheese and bake at 350 until the cheese melts then serve with sour cream and guacamole.
- 2 Tbsp vegetable oil
- 1/2 med onion chopped
- 1 clove Garlic minced
- 4 small tomatoes peeled and chopped
- 1 serrano chile or other small hot chili minced
- 4-6 Lg flour tortillas
- 1 C Canned or homemade refried Beans
- 1 C Shredded lettuce
- 1 C Shredded Cheddar Cheese
- 1/4 Cup Homemade or canned Salsa
Combine beef water and salt to taste in a large saucepan. Bring to a boil; reduce heat. Cover and simmer until meat is tender about 2 hours. Drain meat, reserving broth. Use 2 forks to shred meat. Heat oil in large skillet. Add onion & garlic. Cook until tender but not browned. Add tomatoes. Simmer until tomatoes are cooked. 5-10 minutes. Stir in meat and chili, and 1/2 c broth. Salt and pepper to taste. Simmer 15 minutes.
For each burrito, heat a tortilla on a large ungreased griddle until hot and pliable but not dry. Place 1/2 C meat filling a little below center. Add about 3 Tbsp. refried beans, a little shredded lettuce and cheese. Top with 1 Tbsp. salsa. Fold sides of tortilla over filling to center. Fold bottom over filling and roll up enclosing filling completely. Repeat with the remainder of ingredients.
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Source: My Files
Submitted By: Pam Thomas
Shredded beef Burritos