Green Chili Beef Burritos |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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This is a slow cooker recipe from TOH Casseroles, Slow Cooker, and Soup Cookbook. Ingredients:
2 (3 lb) boneless beef roast, top sirloin roasts |
4 (4 ounce) cans chopped green chilies |
1 medium onion, chopped |
3 medium jalapeno peppers, seeded and chopped |
3 garlic cloves, sliced |
3 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1 teaspoon sodium-free seasoning (optional) |
1 cup reduced-sodium beef broth |
24 (8 inch) fat free tortillas, warmed |
chopped tomato |
shredded lettuce |
reduced-fat cheddar cheese |
Directions:
1. Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
2. Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
3. Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
4. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.
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