Southwestern Beef Burritos (Recipe)

Ingredients

2 to 2 -1/2 pounds round steak, cut into 1-inch cubes

2 tablespoons cooking oil

2 large onions, chopped

2 garlic cloves, minced

1 can (15 ounces) enchilada sauce

1 can (14-1/2 ounces) diced tomatoes, undrained

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons all purpose flour

1/4 cup cold water8 flour tortillas (10 inches)

Steps

Diced tomatoes, sliced ripe olives, shredded cheddar cheese, sour cream, chooped green onions, shredded lettuce and/or guacamole, optional

In a large skillet over medium heat, brown meat in oil; drain. Add onions and garlic; cook and stir for 2 minutes. Add the enchilada sauce, tomatoes, chilies, salt and pepper; bring to aboil. Reduce heat cover and simmer for 2 hours or until meat is tender. Combine flour and water; add to beef mixture, stirring constantly. Bring to a boil; cook and stir for 1 minute or until thickened. Warm tortillas; spoon 1/2 cup filling, off center, on each one. Fold sides and bottom of tortilla over filling, then roll up. Spoon a little more filling over top of burritos. Serve immediately. Garnish with tomatoes, olives, cheese, sour cream, onions, lettuce and/or guacamole if desired. Yield: servings