GREEN CHILE BURRITOS A LA CROCK-POT

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Green Chile Burritos a La Crock-Pot image

Found this recipe in a newspaper a long time ago. Easy and tasty. Freezes very well. I once ate on these for a couple of months!

Provided by jennyonthespot

Categories     Roast Beef

Time 10h30m

Yield 8 burritos, 4-6 serving(s)

Number Of Ingredients 12

2 lbs beef roast
1 cup beef bouillon (1 cup water, 1 bouillon cube)
1 medium onion, chopped
1 (8 ounce) can stewed tomatoes
1 (7 ounce) can diced green chilies
1 (7 ounce) can green chili salsa
1/4 teaspoon oregano
1/2 teaspoon garlic powder
salt
pepper, to taste
1/4 cup cornstarch
8 large flour tortillas

Steps:

  • Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
  • Reserve broth. Shred meat into 3 quart saucepan.
  • Add broth, onion, tomatoes, chiles, and salsa.
  • Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
  • Bring to boil and heat through, until onion is translucent.
  • Put mixture in center of warmed tortilla and fold.

Nutrition Facts : Calories 1075.1, Fat 27.3, SaturatedFat 8.1, Cholesterol 149.8, Sodium 2790, Carbohydrate 136.9, Fiber 9.7, Sugar 10.9, Protein 70.3

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