Mexican Round Steak Burritos

This was adapted from a Pillsbury recipe. It's nothing fancy, but filling and fun. I think next time we'll add garlic. Add jalapenos for some kick if you're not serving little ones.

• Ready In: 3 hrs 30 mins
• Serves: 12

Ingredients

• 2 -3  lbs boneless beef round steak
• 1  large onion, sliced
• 1  tablespoon olive oil
• 1  cup  chopped fresh cilantro
• 1  cup frozen whole kernel corn, thawed (or canned)
• 2  cups beef broth
• 1 (20 ounce) jar chunky salsa
• 1 (15 ounce) can black beans, drained, rinsed
• 1 (15 ounce) can  ranchero  beans
• 1 1⁄2 cups rice, uncooked
• 1  cup  shredded monterey jack pepper cheese (4 oz)
• 12  large tortillas

Directions

1. Preheat oven to 300.
2. Saute onions in olive oil over medium heat in large dutch oven until softened. Remove and reserve onions. Add beef and brown on all sides.
3. Add cilantro, corn, beef broth, salsa and beans. Bring to boil.
4. Remove dutch oven from heat and place in oven.
5. Cook for 3 hours.
6. While meat is cooking, cook rice in 3 cups of water for 12 minutes.
7. When meat is done, shred and load up tortillas with meat mixture, rice and top with cheese.