Green Chili Beef Burritos |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 24 |
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Recipes that are leaner in fat and calories - like the one for these delicious burritos - helped me lose 30 pounds, confirms Shirley Davidson of Thornton, Colorado. The meat is so tender. Ingredients:
2 beef sirloin tip roasts (3 pounds each) |
4 cans (4 ounces each) 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 salt-free seasoning blend, optional |
1 cup reduced-sodium beef broth |
24 fat-free flour tortillas (8 inches), warmed |
chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese, optional |
Directions:
1. Trim fat from roasts; cut meat into large chunks. Place in a 5-qt. slow cooker. 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 or until meat is tender.
2. Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth.
3. 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. Yield: 2 dozen.
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