Best Green Chili Beef Burritos Recipes

SLOW-COOKED GREEN CHILI BEEF BURRITOS

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

BEEF AND BEAN GREEN CHILI BURRITOS

Steps:

• Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13x9-in. baking dish. Sprinkle with chilies and remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

GREEN CHILI BEEF BURRITOS

Steps:

• 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.
• 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. 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.

SLOW-COOKED GREEN CHILI BEEF BURRITOS RECIPE

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender.
• Remove beef. When cool enough to handle, shred meat with two forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper.
• Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.
• Yield: 12 servings.
• Editor's Note: This recipe was tested with El Pato brand Mexican-style hot tomato sauce. If you cannot find Mexican-style hot tomato sauce, you may substitute 1/2 cup tomato sauce, 1 teaspoon hot pepper sauce, 1/8 teaspoon onion powder and 1/8 teaspoon chili powder.
• Originally published as Green Chili Beef Burritos in Country Extra
• January 2010, p49
• Nutritional Facts
• burrito (calculated without optional ingredients)equals 419 calories, 17 g fat (6 g saturated fat), 74 mg cholesterol, 1,175 mg sodium, 36 g carbohydrate, 5 g fiber, 29 g protein.
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