"Recipes that are leaner in fat and calories - like the one for these delicious burritos - helped me lose 30 pounds," confirms Shirley Davidson of Thornton, Colorado. "The meat is so tender."
- 2 beef sirloin tip roasts (3 pounds each)
- 4 cans (4 ounces each) chopped green chilies
- 1 medium onion, chopped
- 3 medium jalapeno peppers, seeded and chopped
- 3 garlic cloves, sliced
- 3 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt-free seasoning blend, optional
- 1 cup reduced-sodium beef broth
- 24 fat-free flour tortillas (8 inches), warmed
- Chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese, optional
- Trim fat from roasts; cut meat into large chunks. Place in a 5-qt. slow cooker. Top with the 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 or until meat is tender.
- 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.
Originally published as Green Chili Beef Burritos in Taste of Home February/March 2002, p17
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