Slow-Cooked Beef Burritos with Green Chiles
These burrutos are hearty, flavorful and easy to prepare, and it uses the long, slow-cooking method that truly defines comfort food. Dovetailing Tip: Use the leftover roast from day 1 in today's burritos.
Prep time:
Cook time:
Serving size: 14
Calories per serving: 2
Ingredients:
Cook time:
Serving size: 14
Calories per serving: 2
2 garlic cloves, minced
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 boneless beef chuck roast (4 pounds)
1 can (28 ounces) diced tomatoes
4 cans (7 ounces each) whole green chiles, drained and coarsely chopped
1 large onion, diced
14 whole wheat tortillas (8 inches), warmed
Optional toppings: Shredded cheddar cheese, salsa, sour cream and sliced ripe olives
Directions:
Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low until meat is tender, 7-8 hours.
Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.
Source: tasteofhome.com
Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
