These savory burritos are our hands-down favorite way to use up leftover roast beef. From start to finish, supper can be ready in 30 minutes with this quick skillet meal.
Roast Beef Burritos
- 1/2 cup chopped onion
- 1 minced garlic clove
- 1 T. cooking oil
- 2-3 cups chopped roast beef
- 2 chopped tomatoes (or 1 can diced tomatoes)
- 1 (8 oz.) bottle taco sauce
- 1 (10 oz.) can diced tomatoes with green chilies (Rotel)
- 1/2 tsp. ground cumin
- flour tortillas
- shredded lettuce
- shredded cheddar cheese
In a large skillet, saute onion and garlic in oil until tender. Stir in the beef, tomatoes, taco sauce, Rotel, and cumin. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes or until thickened.
Spoon filling down the center of each tortilla. Roll up. Top with lettuce and cheese.