Ingredients:
- 2 to 3 cans (4 ounces each) chopped chile peppers
- 1 cup chopped onion
- 1 cup salsa or tomato sauce
- 1 beef roast, rump, lean chuck, bottom round, about 2 to 3 pounds
- chili powder, salt & pepper to taste
Preparation:
Put roast and chopped onion in slow cooker; cover and cook on HIGH for 4 to 5 hours. Drain off liquids. Add remaining ingredients to roast. Cover and cook on LOW for 3 to 5 hours longer. Spread shredded or chopped cooked beef mixture on flour tortillas. Also add refried beans, sour cream, grated cheese with meat and optional shredded lettuce. Fold (we use wooden toothpicks to keep closed) and wrap in foil. Bake at 350 degrees in preheated oven for 10 to 15 minutes.
Will's Note:
For the Slow Cooker Chili Burritos, we simply substitute leftover Slow Cooker
Chili for the beef roast and leave out the refried beans but do include
the sour cream, grated cheese and (optional) shredded lettuce. Salsa can
also be added to either of the recipes before or after heating.
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Beef Recipes Index
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