| Beef Burritos
2 pounds Stew meat with some fat
1 Sweet onion
1 can Chopped tomatoes with
2 Jalapenos, chopped
Tortillas |
|
Place the first four ingredients in crock pot and cook on low for at least 6-7 hours. place meat in tortillas and roll into burritos, then wrap individually in foil. Make sure to get some juice in the burrito. Heat oven to 350ºF. and bake 10 minutes. This is the trick because the juice soaks into the burrito. I have also used pork and chicken in these and they are great, but make sure to use chicken with skin so it isn't dry. I have also substituted salsa verde for the tomatoes when using the pork for an easy chili verde burrito. Try these they are really good,
Posted to MC-Recipe Digest by Rebekah_Frye@fwpa.com (Rebekah Frye) on Feb 2, 1998
Beef Burritos
2 - 3 pound chuck pot roasts
2 tablespoons of cooking oil
1 cup of water
1 large Onion, chopped
4 Cloves garlic, minced
2 teaspoons of dried oregano
2 teaspoons of salt
1 teaspoon of pepper
one 28 ounce can of diced tomatoes
to 4 ounce cans of chopped green chiles
2 tablespoons of all-purpose flour
1/4 cup of cold water
6 drops of Hot pepper sauce
18 Flour tortillas; warmed
Shredded cheddar cheese
Sour cream
Salsa
In a Dutch oven over medium heat, brown roasts in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2-2 1/2 hours or until meat is tender. Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. Recipe by: Taste of Home - August/September 97 Posted to MC-Recipe Digest V1 #701 by The Taillons <taillon@access.mountain.net> on Jul 31, 1997
-= Exported from BigOven =-
Beef Burritos ( 4 Pts)
Recipe By: Betty Crocker
Serving Size: 8
Cuisine:
Main Ingredient:
-= Ingredients =-
2 cups shredded cooked beef
1 cup canned fat-free refried beans ; from 16
8 flour tortillas, 8-10 inches diameter, warmed
2 cups shredded lettuce
2 medium tomatoes ; chopped 1 1/2 cups
1 cup shredded reduced fat Cheddar cheese
Salsa ; if desired
-= Instructions =-
Heat beef in 1-quart saucepan over medium heat, stirring occasionally, until warm. Heat beans in 1-quart saucepan over medium heat, stirring occasionally, until warm. Fold up bottom third of each tortilla; roll up to form cone shape with folded end at bottom. Spoon beans, beef, lettuce, tomatoes and cheese into cone. Serve with salsa.
Copyright: "© General Mills, Inc. 1998."
Per serving: 268 Calories (kcal); 11g Total Fat; (38% calories from fat);17g Protein; 24g Carbohydrate; 37mg Cholesterol; 381mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit;11/2 Fat; 0 Other Carbohydrates
Shared by: S. May, PointsTowardSuccess
Per Serving (excluding unknown items): 33 Calories; 1g Fat (29.5% caloriesfrom fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol;90mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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