Beef and Chipotle Burritos

Beef and Chipotle Burritos

Chipotle peppers are smoked jalapenos that lend a great smoky flavor to this Mexican main dish. Slow cooking the beef mixture makes for a quick meal on a busy night.

Recipe from Better Homes and Gardens
SERVINGS
6
PREP TIME
20 mins

Beef and Chipotle Burritos

Chipotle peppers are smoked jalapenos that lend a great smoky flavor to this Mexican main dish. Slow cooking the beef mixture makes for a quick meal on a busy night.

Beef and Chipotle Burritos
SERVINGS
6
PREP TIME
20 mins
Ingredients
  • 1 1/2  pounds boneless beef round steak, cut 3/4 inch thick
  • 1  14 1/2 ounce can diced tomatoes, undrained
  • 1/3  cup chopped onion (1 small)
  • 1 - 2   canned chipotle peppers in adobo sauce, chopped (see tip, page XX)
  • 1   teaspoon dried oregano, crushed
  • 1/4  teaspoon ground cumin
  • 1   clove garlic, minced
  • 6  9 - 10  inches tomato-flavored or plain flour tortillas, warmed
  • 3/4  cup shredded sharp cheddar cheese (3 ounces)
  • 1   Pico de Gallo Salsa
  •  Shredded jicama or radishes (optional)
  •  Dairy sour cream (optional)
Pico de Gallo Salsa
  • 2   medium tomatoes, finely chopped
  • 2   tablespoons finely chopped onion
  • 2   tablespoons snipped fresh cilantro
  • 1   fresh serrano chile pepper, seeded and finely chopped (see tip)
  •  dash sugar

Related Video
How to Make Beef Enchiladas

Mix up your taco and burrito routine! Enchiladas are a classic Mexican dish, and everyone will love the savory filling, spicy sauce, and melted cheeseżit's the ultimate casserole!

Directions
1. 
Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortillas. Makes 6 servings.
Pico de Gallo Salsa
1. 
Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. 
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortillas. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 361, Fat, total (g) 13, chol. (mg) 71, sat. fat (g) 5, carb. (g) 29, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 4, pro. (g) 30, vit. A (IU) 534, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 2, sodium (mg) 433, Potassium (mg) 395, calcium (mg) 192, iron (mg) 5, Vegetables () 1, Starch () 2, Medium-Fat Meat () 1, Percent Daily Values are based on a 2,000 calorie diet
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