Beef and bean burritos PDF Print E-mail

Beef and Bean Burritos

1 boneless chuck roast
1 package dry burrito mix
1 to 2 spoons salsa (mild, medium or hot according to taste)
About 1/4 cup water - just enough to cover the bottom of crockpot
1 can refried beans
Grated Cheddar cheese (optional)

Place chuck roast in crockpot and add burrito mix and water. Turn the roast a few times and swish it around to blend in the mix. Add the salsa; cover and cook on LOW for 12 to 14 hours or until the meat is falling apart.

Wrap flour tortillas in foil and warm in a 325 degree F oven for 10 to 15 minutes. While tortillas are warming, heat up beans. Place some of the meat, beans and grated Cheddar cheese, if desired, on the middle of the tortillas, leaving about 1/2 inch at the top and the bottom and have the mixture go out to the sides about a couple of inches. Fold as for a burrito.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack