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Slow-Cooked Beef Burritos with Green Chiles
I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow-cooking method that truly defines comfort food. —Sally Pahler, Palisade, Colorado
Ingredients
- 2 garlic cloves, minced
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 boneless beef chuck roast (4 pounds)
- 1 can (28 ounces) diced tomatoes
- 4 cans (7 ounces each) whole green chiles, drained and coarsely chopped
- 1 large onion, diced
- 14 whole wheat tortillas (8 inches), warmed
- Optional toppings: Shredded cheddar cheese, salsa, sour cream and sliced ripe olives
Directions
- 1. Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low until meat is tender, 7-8 hours.
- 2. Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.
Nutrition Facts
1 burrito: 355 calories, 13g fat (5g saturated fat), 84mg cholesterol, 499mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 starch.
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