Leftover beef burritos

    1 hour

    Chilli made from leftover beef, served with salad and a little cheese wrapped up in a tortilla. I usually serve this with some potato wedges, just don't make too many, the burritos can be surprisingly filling.

    Yorkshire, England, UK
    11 people made this

    Serves: 4 

    • oil, as needed
    • 1 onion, finely chopped
    • 100g mushrooms, sliced
    • 400g leftover beef, shredded
    • 1 to 2 (400g) tins chopped tomatoes
    • chilli powder, to taste
    • 1 (400g) tin red kidney beans, drained and rinsed
    • 1 tablespoon vinegar
    • salt and pepper to taste
    • 8 to 10 tortillas
    • mixed salad, to taste (lettuce, tomatoes, cucumber)
    • 100g grated cheese

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the oil in a frying pan then gently cook and stir the onion and mushrooms until soft. Add the beef and stir.
    2. Add 1 to 1 1/2 tins of the tomatoes and mix in, if the mix still looks a little dry add some more until it looks quite wet. Stir in the chilli powder.
    3. Cook over a medium to low heat for 30 minutes. Keep the chilli wet by adding any of the remaining tomatoes, or some water.
    4. Add the kidney beans and the vinegar and mix well. Cook for a further 20 minutes. Test to see if it is spicy enough, and add seasoning and some more chilli if needed.
    5. Microwave the tortillas according to the packet instructions, then assemble burritos with the beef mixture, salad and some grated cheese.


    I tend to use beef brisket, as it shreds nicely into long strands. I also use about 1 teaspoon of hot chilli powder.

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    Reviews in English (1)


    Very easy, adaptable for last minute meals too.  -  27 May 2014