Roast Beef Burritos

Roast Beef Burritos

67 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Recipe by  ejw825

“Turn your leftover roast beef into an amazing Mexican meal! The beef is mixed with onions, tomatoes, chilies, seasonings, and served up burrito style. You will love this recipe.”

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Adjust Servings

Original recipe yields 6 servings



  1. Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
  2. Arrange 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 and lettuce. Fold over ends and sides to make a package.

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Reviews (67)

Rate This Recipe
Glenda B.

Glenda B.

I used this recipe as a jumpping off point. I used shredded beef (from my left over roast), omitted the red pepper flakes, and taco sauce and only used 1 chopped tomato (all i had on hand). After filling and folding the tortilla shell i fried them for a (3-5 minutes per side) in a 10 in no stick skillet for a crispier burrito. They turned out wonderful will be adding this recipe left over ideas.

Kelly P.

Kelly P.

Delicious! I used alot more cumin than the recipe calls for (about 1 1/2 tsp.) and I didn't have tomatoes or taco sauce on hand so I just used Pace salsa. Very tasty, we loved it! Great way to use leftover roast beef, thanks for the recipe.



This is an easy and tasty way to use up my left over roast beef from Sunday dinner. I followed the recipe except I put a dab of sour cream on the beef mixture before folding it up. I think the next time I'll put the roast beef mixture in a baked taco bowl and top with the cheese, lettuce and some sour cream for a change.

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Amount Per Serving (6 total)

  • Calories
  • 405 cal
  • 20%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 38.2 g
  • 12%
  • Protein
  • 21.9 g
  • 44%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 1267 mg
  • 51%

Based on a 2,000 calorie diet



previous recipe:

Best Ever Slow Cooker Italian Beef Roast


next recipe:

Roast Beef and Cheddar Frittata