Friday, January 21, 2011

Slow Cooking

The other day I knew I'd be late getting home, close to supper time and I wanted dinner to be ready when I walked in the door.  That's when I turn to my trusty crock-pot to do the cooking for me.  I also wanted something new, I get bored easily making the same recipes over and over.  I reached for my recipe box and out fell this card for Slow-cooker Beef and Bean Burritos.  I've had this recipe forever but have never made it.  Luckily I had all the ingredients on hand and when I got home that evening there was a tender and tasty meal waiting to be served to the family. Yum!

Slow-cooker Beef and Bean Burritos

1 (2lb) London Broil
1 pkg taco seasoning ( usually make my own)
1 c. chopped onion
1 TB white vinegar
1 (4.5 oz) can chopped green chilies
1 (16 oz) can fat free refried beans
12 (8") flour tortillas (I used the gluten free version of corn tortillas)
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. chopped plum tomatoes
3/4 c. sour cream

Rub seasoning on meat.  Place in crock pot.  Add ingredients through green chilies.
Cover and cook for 9 hours on low.  Remove meat, saving liquid, shred with 2 forks.
Combine meat and liquid.
Warm beans and tortillas.  Spread 2 TB beans down tortilla.  Spoon 1/3 c. meat, 2 TB cheese, 2 TB tomatoes, 1 TB sour cream and roll up.  Makes 12

I didn't use the refried beans, but added a can of pinto beans to the crock pot to cook with the meat.  I liked that.  Also you can vary the toppings and amounts.

My family loved this!

We used corn tortillas instead of flour.

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