Short Rib Burritos are a delicious dinner to make with leftover short ribs. Make these burritos on the grill or in the oven for a quick and easy meal any night of the week.
Short Rib Tacos are one of our favorite Tex-Mex dinners so I knew the kids would love these beef burritos stuffed with peppers, onions and plenty of cheese. If you grill the burritos the tortillas get smoky, crunchy and totally irresistible.
Short Rib Burritos ~ Easy Tex-Mex Dinner
We really like the aspect of grilling on the weekend and having leftovers to make dinner for a night or two during the week. It’s easy to make a double batch of ribs and these burritos were easy to make with the smoky short ribs.
- Cooked Short Ribs – grilled, braised or oven baked will work
- Olive Oil
- Bell Peppers – diced peppers add lots of flavor to the burritos, similar to fajitas
- Onion – a must have for all Tex-Mex dishes
- KosherSalt & Pepper
- Can Diced Tomatoes – Salsa can be substituted if you would prefer it
- Shredded Cheese – Use your favorites, we used a combination of sharp cheddar and mozzarella
- Flour Tortillas – Soft taco size is just right for us, use burrito size if you prefer
- Lettuce – optional for serving
- Green Onions – optional garnish
- Salsa – try our homemade recipe or your favorite brand
- Sour Cream – optional for serving
How to Make Short Rib Burritos:
- Remove rib meat from bones and chop fine, place in a bowl and set aside.
- Add olive oil with diced bell peppers and onions to a skillet place over medium heat. Season with salt and pepper.
- Cook, stirring often until softened.
- Drain diced tomatoes and add to the rib meat.
- Add cooked vegetables and shredded cheese.
- Stir until well combined.
- Fill soft taco flour tortillas with short rib mixture.
- Roll up, tucking in the ends and secure with a toothpick.
- Place on 350° grill over indirect fire or on a baking sheet in a 375° oven.
- Cook for 20 minutes or until burritos are lightly browned and crispy on the outside.
- Serve with shredded lettuce, salsa and sour cream. Guacamole is also a great addition if you have avocados on hand.
- Pinto Beans are a great addition to burrito filling if you happen to have some leftover or a can in the pantry.
- If you don’t have leftover short ribs, leftover roast beef or ground beef would work also.
- Get creative, use what you have on hand and it won’t seem like you are serving leftovers.
How to Store and Reheat:
- Store leftover burritos wrapped in foil or a zip top baggie. Make sure they are cooled to room temperature so that they do not sweat and get soggy. Refrigerate up to 3 days.
- Reheat in a 350° oven on a baking sheet for about 8 – 10 minutes or pop them in the air fryer for about 3 minutes at 350°.
More Tex-Mex Dinner Favorites:
Brisket Tacos is my absolute favorite meal. Made easily with smoked brisket and all of your favorite taco toppings. I could literally eat these every day of my life.
Smothered Burritos are a family favorite to make with ground beef. These burritos are smothered in my favorite sour cream sauce for an amazing comfort food meal.
Taco Salad is a restaurant favorite that is so simple to make at home. Crispy fried shells filled with lettuce, ground beef, tomatoes and a quick salsa ranch dressing.
Deciding what to cook is sometimes the most difficult part of making dinner for the family. Try adding a few extra ribs, or an extra whole chicken to your weekend grilling plans and you will be half way to dinner for an extra night or two this week.
This Short Rib Burritos Recipe is a filling and delicious meal to change up taco night with all of the Tex-Mex flavors you crave.
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- 1/2 pound cooked short rib meat
- 2 tablespoons olive oil
- 1 cup diced bell peppers
- 1 cup diced onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup drained, can diced tomatoes
- 1 cup shredded mozzarella cheese (or Monterey Jack)
- 1/2 cup shredded sharp cheddar cheese
- 10 soft taco sized flour tortillas
- Shredded lettuce, for serving
- Green Onions, sliced, optional garnish
- Sour Cream, for serving
- Salsa, for serving
- Remove rib meat from the bones and dice. Place in bowl and set aside.
- Cook peppers and onions in a skillet with olive oil over medium heat. Season with salt and pepper, stirring often. Cook until vegetables are softened, about 10 minutes.
- Add to the bowl rib meat along with tomatoes and shredded cheese.
- Mix until well combined.
- Fill flour tortillas with mixture, roll up, tucking in the ends.
- Secure with a toothpick.
- Cook on a baking sheet in a 375° oven or place over indirect grill fire at 350° for about 20 minutes or until tortillas are lightly browned and crispy.
- Serve over shredded lettuce and top with sour cream, green onions and salsa if desired.
Store cooled burritos wrapped in foil or in a plastic baggie in the refrigerator up to 3 days.
Reheat in a 350° oven on a sheet pan for about 8 -10 minutes or in an air fryer at 350° for about 3 minutes.
Amount Per Serving: Calories: 879Total Fat: 51gSaturated Fat: 22gTrans Fat: 2gUnsaturated Fat: 25gCholesterol: 152mgSodium: 1822mgCarbohydrates: 58gFiber: 8gSugar: 8gProtein: 49g
Nutritional calculations are estimated and may not be accurate.