Best 6 Spicy Beef Burritos Recipes

SPICY BEEF BURRITOS

Steps:

• Mix jalapeno peppers, tomato, green chile peppers, green bell pepper, red bell pepper, onion, hot sauce, and cayenne pepper together in a large bowl.
• Cook beef in a large skillet over medium-high heat, stirring to break up clumps, about 5 minutes. Drain excess grease. Add jalapeno pepper mixture and burrito seasoning; cook, covered, stirring occasionally, until flavors combine, about 10 minutes.
• Pour refried beans into a saucepan over medium-low heat. Cook and stir until heated through, about 5 minutes.
• Warm each tortilla in the microwave until soft, 15 to 20 seconds. Spread a layer of refried beans on top. Divide beef mixture among tortillas. Top with lettuce, sour cream, and Cheddar cheese. Fold in opposing edges of each tortilla and roll up into a burrito.

SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS

Steps:

• Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
• While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
• Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
• Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
• Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
• Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
• ENJOY!

SPICY BEEF BURRITOS

Steps:

• In a saucepan, combine the beef, salsa, chilies and jalapenos if desired. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until mixture reaches desired thickness. Spoon 1/3 to 1/2 cup off-center on each tortilla; sprinkle with cheese. Fold the sides and ends of tortilla over filling and roll up. Serve with sour cream, tomatoes and additional salsa if desired.

SPICY BEEF BURRITOS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add half of beef and sauté until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Add remaining beef to pot and sauté until brown, about 3 minutes. Return beef in bowl to pot. Add salsa, broth, garlic, sugar and soy sauce to pot; bring to boil. Reduce heat to medium-low, cover pot and simmer stew until beef is tender, stirring occasionally, about 1 hour 10 minutes.
• Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold; then cover and keep refrigerated. Rewarm before continuing.)
• Heat tortillas 1 at a time on gas or electric burner, about 10 seconds Per side, turning with tongs. Cover with foil or napkin to keep warm.
• Serve stew, tortillas and rice, allowing diners to assemble burritos.

SPICY BEEF BURRITOS

Steps:

• Saute ground beef, onion and green pepper in a skillet over medium-high heat for 5 minutes.
• Stir in chili powder and Worcestershire sauce.
• Spoon beef filling into centre of tortillas, fold in sides and roll up to enclose the filling.
• Spoon a thin layer of tomatoes on the bottom of a 9" x 13" pan that you coated with cooking spray. (if you use plain tomatoes, combine spices listed in recipe description with the tomatoes before using).
• Put tortillas seam side down in baking dish.
• Spoon remaining tomatoes over and sprinkle with cheese.
• Bake at 350°F for 30 minutes, or until bubbling.
• Serve abd garnish with shredded lettuce, sour cream, chopped green onions or sliced olives if desired.

SPICY SHREDDED BEEF BURRITOS~ROBYNNE

Steps:

• 1. Sprinkle seasoning on roast. In a large dutch oven, heat olive oil and cook each side of roast until lightly browned.
• 2. Adobo Sauce: Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it's smooth and creamy.
• 3. Pour the adobo sauce over the meat and add in the beef broth and bay leaves. Cover and roast in 325 F degree oven for approx. 5 hours or until tender.
• 4. While roast is cooking, add all the bean ingredients in a crock pot and heat on high until bubbling, stir and simmer on low heat until ready to serve.
• 5. When roast is done, let cool and remove the butchers twine and bay leaves. Shred the beef using two forks and remove excess fat as you shred. Adjust seasoning if needed and simmer on low heat until ready to serve.
• 6. Make Lime Cilantro Rice as directed.
• 7. When ready to serve, warm tortilla in a dry skillet or wet with water and roll in a paper towel, heat in microwave for 30-45 seconds.
• 8. Add a rice, beef, beans, salsa, cheese, guacamole and sour cream. Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go.