Thursday, October 20, 2011

Green Chili Beef Burritos in the Crock Pot

Double yum. That is what these burritos are. They are also easy and they make lots of leftovers! I am starting to look for recipes with bigger quantities because my teen and my pre-teen boys are eating anything that is not tied down! You can reduce the jalapeno or eliminate it if you choose- it is still super flavorful.

Green Chili Beef Burritos
2 boneless beef top sirloin roasts (I aim for 4-5 lbs. of meat)
4 cans diced green chilies
1 medium onion, chopped
3 medium jalapeno peppers, chopped
3 garlic cloves, sliced
3 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. Lawry's season salt
1 cup beef broth
24 flour tortillas
Sliced tomatoes, lettuce and shredded cheddar cheese

Trim fat from roasts, and cut meat into large chunks. Place in slow cooker. Top with chilies, onion, jalapenos, garlic, cumin, chili powder and season salt. Pour broth over all. Cover and cook on low for 8-9 hours. Remove beef and shred with two forks. Cool cooking liquid slightly and skim fat. In blender, process cooking liquid until smooth. Return to slow cooker with beef and heat through. Place 1/3 cup on each tortilla and top with desired toppings and fold up.

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