BEEF BURRITO RECIPE

Recipe of the Week About Us

Recipes
Quick & Easy
Pasta
Appetizers
Soups
Main Courses
Salads
Pasta Salads
Risottos
Recipes by Region
Mideast Recipes

Tell a friend

Basics
Ingredients
Utensils
Cheeses
Wine
Glossary

FAQ

Cookbooks

Cooking Classes
Cooking classes in the U.S. and Italy.

Gastronomy Tours.
Tour Wine & Olive oil country - and other regions.

Links
Links to other sites of related interest.

Sources
Where to buy special ingredients and utensils.

Ask the Chef
If you don't find your recipe.

PRIVACY POLICY

BEEF BURRITO RECIPE

Mexico

Prep:20, Cook:1:30
Preparation - Easy
Serves 4 - 6

These are served on flour tortillas - check here for corn tortillas (tacos). You can also serve with rice, or rice and beans, or over spaghetti.

2 lbs ground beef
1 teaspoon salt
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cumin
1 teaspoon garlic powder or 2 cloves. minced
1/2 diced bell pepper
1/2 diced medium onion
12 flour tortillas

Two-quart or larger heavy pot, casserole or saucepan with cover.

IN saucepan, add ground beef, salt, chili powder, garlic, cumin, paprika, enough water to cover meat.

BRING to a boil. Cover, reduce to a simmer over medium low heat for about an hour - checking occasionally for liquid level, beef should be just covered with liquid.

AFTER 1 hour, add 1/2 medium chopped onion, 1/2 medium chopped bell pepper. Continue cooking 20 or 30 more minutes - if mixture is too liquid for your taste, reduce by continuing to simmer, uncovered, stirring occasionally to reduce to desired consistency.

WARM tortillas in hot oven or microwave.

SPOON 2 - 3 Tablespoons of the beef taco meat in center of each tortilla. Fold tortilla over meat; or roll up like an enchilada.

SERVE with any of the following toppings or sides: lettuce, salsa, chopped tomatoes, yoghurt, sour cream, cilantro, avocado, fresh or pickled jalapeno peppers.

PRINT - EMAIL

Cookbook we like:

<< PREVIOUS - BROWSE RECIPES - NEXT >>