Beef Burritos

READY IN: 25mins
Recipe by topchefddb

This is a favorite in our house. Make a 2nd batch to freeze. Also makes a yummy dip for tortilla chips or nachos. Add your favorite toppings to your burrito like chopped jalapeno or black olives!

Top Review by Chef Buggsy Mate

Made this for dinner tonight. I loved the fact that it was so simple to make. Not a lot of measuring involved. I must admit I was guilty of eyeballing the salt, pepper, ground cumin and salsa. I used a jar of chipotle salsa as I thought the smoky flavor from the fire roasted chillies would add a nice flavor. It really blended well with the Neufchatel cheese. Best of all I like the fact that I didn't have to grate a block of cheese. My family has a tendency to put a mound of cheese on their tacos and burritos...the use of the Neufchatel made this recipe far more diet friendly. For the beef I used a section of tenderloin that I ground myself so there was no fat to drain off in the pan either. Thanks for sharing your recipe. Made and reviewed for Spring 2011 PAC.

Ingredients Nutrition

Directions

  1. Brown ground beef and drain off any excess fat. Season with 1/2 teaspoon salt and 1/2 tsp black pepper and 1 teaspoons of ground cumin.
  2. Add 1 1/2 cups chuncky salsa. I prefer Pace Medium. Stir together and add 4 oz (1/2 bar) Neufchatel Cream Cheese. Stir until melted in and reduce over low heat until thick and creamy.
  3. Place about 1/3 cup burrito mixture onto a warmed flour tortilla. Top with fresh chopped cilantro. Fold in bottom then sides, rolling into a tight pouch;leaving an opening at the top.
  4. Makes 6 good sized burritos.
  5. Enjoy!

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