CHILI BURRITO CUPS

By gaster16

Ingredients

• 2 lb. boneless beef chuck pot roast
• 2 medium onions sliced
• 1/2 teaspoon salt
• 1.4 teaspoon pepper
• Water
• 1 large onion chopped
• 1 tablespoon vegetable oil
• 1 can (16 oz.) tomatoes
• 1 can (16 oz.) canned kidney or pink beans, drained
• 1 can (6 oz.) tomato paste
• 1 can (4 oz.) chopped green chilies
• 1 tablespoon chili powder
• 8 microwave tortilla cups
• Sour cream

Preparation

Step 1

Place boneless beef, sliced onion, salt and pepper in dutch oven. Add 1/2" water to pan, cover tightly and cook slowly on top of range or in 300 degree oven 2-1/2 hours or until beef in tender. Let cool slightly in juices. Pour off juices, skim off fat and reserve 1 cup juices. Shred beef with 2 forks, reserve.

In dutch oven saute copped onion in oil until tender. Add reserved shredded beef and juices, beans, tomatoes, tomato paste, chiles and chili powder. Bring to a boil, reduce heat and simmer 1 hour or until thickened, stirring occasionally. Serve in soft tortilla shells as burritos.

Microwave Tortilla Cups:

gently press 4 (7"-8") flour tortillas in 4 10 oz. custard cups. Microwave on high 2 minutes. Rotate and rearrange custard cups continue cooking at high 1-2 minutes. Carefully lift tortillas out and cool on wire rack.