Roast Fajita Burritos

No Photo


  • Leftover roast beef, sliced thin or bite-size
  • 1 medium onion, coarsely chopped
  • 1/2 red pepper, coarsely chopped
  • 1 cup shredded Colby jack cheese
  • 6 soft tortillas
  • 1 can condensed creamy chicken verde soup


  1. Fill soft tortilla shells with meat, onion, peppers and 1/8 cup shredded cheese per tortilla.
  2. Roll tortillas and line up in a sprayed dish.
  3. Pour chicken soup over the top and sprinkle remaining cheese on top.
  4. Bake at 350 degrees F until hot throughout.
  5. Serve with tortilla chips, salsa, lettuce, tomato, onion, cilantro and sour cream.

Source: Iowa Farmer Today

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Weekly Specials from The Prepared Pantry