Braised Beef Nacho Burritos

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Servings: 8 people

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5 from 1 vote

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Course: Main Dish
Cuisine: American, Mexican


  • 2-2 1/2 lbs beef chuck roast, trimmed of fat
  • 2 tsps cumin
  • 2 tsps kosher salt
  • 2 tsps black pepper
  • 1 tbs vegetable oil
  • 1/2 cup onion, chopped
  • 1 jalapeno pepper, diced
  • 4 garlic cloves, minced
  • 1 tbs flour
  • 3 1/2 cups beef broth
  • 1/4 cup fresh cilantro
  • 8 Burrito sized flour tortillas
  • 2 cups cilantro lime rice, prepared (we used a boxed rice mix)
  • 1 can black beans, rinsed and drained
  • 2 cups pico de gallo
  • 1 cup cilantro chopped
  • 1 cup Ricos Gourmet Nacho Cheddar Cheese


  • Preheat oven to 375 degrees F.
  • In a large dutch oven, heat vegetable oil over medium high heat.
  • Mix together cumin, salt and pepper in a small bowl and rub all over chuck roast.
  • Place chuck roast into dutch oven and brown on all sides for 4-5 minutes per side. Remove roast and place onto a plate.
  • Add onion, jalapeno and garlic into dutch oven and saute until softened, 5-6 minutes. Stir in flour and allow to cook for 1 minute. Slowly whisk in beef broth and stir in cilantro. Place beef back into the dutch oven and bring to a boil.
  • Place dutch oven into oven and bake for 1 hour. Remove from oven, turn beef over and return to oven for 1 additional hour.
  • Transfer beef to a cutting board. Slice meat against the grain, or shred with a fork.
  • Heat each tortilla in microwave for 30 seconds so they are pliable.
  • Evenly distribute rice, black beans, beef, pico de gallo and cilantro down the center of each burrito. Pour Ricos Gourmet Nacho Cheese over the top.
  • Fold opposite edges of each tortilla up and over filling. Starting from the edge closest to you, tightly roll up tortilla to enclose filling.

Recipe Notes

Recipe & Images submitted by Strawberry Blondie Kitchen Blogger Megan