Braised Beef Nacho Burritos

  • Prep Time 30 MINS
  • Cook Time 2H 0 MINS
  • Total Time 2H 30 MINS
Serves: 8



  • 1 cup Ricos Gourmet Nacho Cheddar Cheese
  • 2-2½ lb beef chuck roast, trimmed of fat
  • 2 tsp cumin
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 1 tbsp vegetable oil
  • ½ cup onion, chopped
  • 1 jalapeño pepper, diced
  • 4 garlic cloves, minced
  • 1 tbsp flour
  • 3½ cups beef broth
  • ¼ 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


  • Preheat oven to 375 °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 sauté 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.