Serves: 12
Total Calories: 319

2 pounds roast beef
1 (4-ounce) can diced green chili
1/2 cup finely chopped onion
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
12 flour tortillas
1 1/2 cups grated longhorn cheese
1 package taco seasoning mix

In the morning, rub roast with taco seasoning mix. Put roast in the crock pot and cook on Low for 8 to 10 hours or on High for 6 hours or until tender. Remove roast to a cutting board or platter. Using two forks, shred the meat. If desired, sauté chopped onions in a little oil or butter until tender. Add diced green chilies and finely chopped onions to the shredded beef. Mix to combine.

Pre-heat oven to 325°.

Fill each tortilla with the beef mixture and sprinkle with grated cheese. Roll up the tortilla, tuck in the corners, and place it in a greased 9x13-inch baking dish. Repeat with remaining tortillas.

In a separate mixing bowl, blend the cream of mushroom soup and sour cream to make a sauce.

Pour the mushroom soup sauce over the filled tortillas until they are smothered.

Bake at 325° F for 25-30 minutes or until sauce is bubbly and burritos are hot. If desired, garnish the burritos with paprika and chopped parsley or cilantro or sprinkle with additional cheese the last 5 minutes of baking.

Nutritional Facts:

Serves: 12
Total Calories: 319
Calories from Fat: 120

More Recipes from the Cook'n Mexican Cookbook:
Burros
Carnitas Tamales (Shredded Pork Stuffed Corn Husks)
Carnitas Tamales (red sauce)
Carnitas Tamales (shredded pork)
Carnitas Tamales (tamale dough)
Enchiladas
Mexican Casserole
Mexican Lasagna
Mexican Meat Loaf
Pastel de Papas
Pork Chili Verde
Sizzlin Steak or Chicken Fajitas
Smothered Burrito
Taco Salad