Shredded Beef Burritos | Daily Dine

Shredded Beef Burritos

Crispy burritos filled with juicy Mexican Shredded Beef with a rich sauce, Mexican red rice and cheese. These are MADE for freezing - perfect standby meal! This recipe is for 8 burritos. However, 1 batch of Mexican Shredded Beef makes enough for around 15 burritos. If you aren't freezing the burritos, feel free to add other things inside such as avocado, fresh salsa, pico de gallo, lettuce and tomato! (These are not suitable for freezing which is why I don't use them)

View original recipe on recipetineats.com

freezer-friendlymainsmexican

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 8

Ingredients

8 large extra soft flour tortillas ((10"/26cm))

1 1/2 to 2 cups shredded cheese ((I used Monterey Jack))

3 to 4 cups Mexican Shredded Beef plus sauce (, tossed or separated (Note 1))

2 cups Mexican Red Rice

400g/14oz can corn kernels (, drained)

400g/14oz can black beans (, drained)

Instructions

Step 1
Microwave half the tortillas very briefly to warm them up (15 seconds or so). This ensures they don't crack when you roll them.
Step 2
Place 1 tortilla on a workbench - cover the rest with a tea towel to keep them warm.
Step 3
Place cheese down the middle of the tortilla, then top with 1/3 cup of beef, some corn, beans, then 1/4 cup rice.
Step 4
Roll the burrito up. (Note 2) Wrap in foil to hold it together.
Step 5
If you are serving it immediately, heat a skillet over medium heat. Cook the burritos for around 4 to 5 minutes on each side to make the tortilla brown and heat the inside through.
Step 6
If freezing, place in the freezer. To reheat, you can either bake from frozen (with foil on) at 350F/180C for about 40 to 45 minutes, or thaw and cook in the skillet per above. You could microwave it (remove the foil) but I like my burritos a bit crispy!

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