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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 10 |
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This recipe starts in the slow cooker, and it's great because the meat for the burritos will hold for quite a while, keeping warm in the slow cooker. Ingredients:
1 large onion, sliced into rings |
1 (3 -4 lb) top sirloin roast |
1/2 cup water |
2 (1 1/4 ounce) envelopes taco seasoning mix, divided |
16 (6 inch) flour tortillas |
diced tomato |
diced onion |
sliced jalapeno pepper |
sour cream |
black beans |
4 cups shredded cheddar cheese or 4 cups monterey jack cheese |
pico de gallo |
3 cups diced plum tomatoes |
1/2 cup diced red onion |
6 tablespoons chopped fresh cilantro |
4 -6 tablespoons diced jalapeno peppers |
1/3 cup fresh lime juice |
1/2 teaspoon olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Burritos:.
2. Place onion in a 5 quart slow cooker; add roast and 1/2 cup water.Sprinkle 1 package taco seasoning over top of roast.
3. COver and cook on HIGH 5 hours. Remove roast, and shred with 2 forks, return to slow cooker and stir in remaining taco seasoning. Cover and cook on HIGH 30 more minutes or until boiling.
4. Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla, top with desired toppings and cheese, roll up. Serve with Pico de Gallo.
5. Pico de Gallo:.
6. Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. 3 cups.
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