Green Chili Beef Burritos

By 1For_Him

Ingredients

• 1 * 1 beef sirloin tip roast (3-4 pounds)
• 2 * 2 cans (4 ounces each) chopped green chilies
• 1/2 * 1/2 medium onion, chopped
• 1-2 * 1-2 medium jalapeno peppers, seeded and chopped
• 1 1/2 * 1 1/2 garlic cloves, sliced
• 1 1/2 * 1 1/2 teaspoons chili powder
• 3/4 * 3/4 teaspoons ground cumin
• 1/2 * 1/2 teaspoon salt-free seasoning blend, optional
• 1/2 * 1/2 cup reduced-sodium beef broth
• 12 * 12 fat-free flour tortillas (8 inches), warmed
• * Chopped tomatoes, shredded lettuce and reduced-fat cheddar cheese, optional

Details

Servings 12

Preparation

Step 1

Prep: 20 min. Cook: 8 hours + cooling

Trim fat from roast; cut meat into large chunks. Place in a 5-qt. slow cooker. Top with 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. Yield: 2 dozen.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Green Chili Beef Burritos published in Taste of Home February/March 2002, p17