Green Chile Burritos a La Crock-Pot

Submitted by jennyonthespot

"Found this recipe in a newspaper a long time ago. Easy and tasty. Freezes very well. I once ate on these for a couple of months!"

 

• Ready In: 10hrs 30mins
• Ingredients: 12
• Yields: 8 burritos
• Serves: 4-6

ingredients

• 2 lbs beef roast
• 1 cup beef bouillon (1 cup water, 1 bouillon cube)
• 1 medium onion, chopped
• 1 (8 ounce) can stewed tomatoes
• 1 (7 ounce) can diced green chilies
• 1 (7 ounce) can green chili salsa
• 1⁄4 teaspoon oregano
• 1⁄2 teaspoon garlic powder
• salt
• pepper, to taste
• 1⁄4 cup cornstarch
• 8 large flour tortillas

directions

1. Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
2. Reserve broth. Shred meat into 3 quart saucepan.
3. Add broth, onion, tomatoes, chiles, and salsa.
4. Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
5. Bring to boil and heat through, until onion is translucent.
6. Put mixture in center of warmed tortilla and fold.

Reviews

[baybmomma]

Made as written. Delicious! We are going to use the leftover filling to top some nachos tomorrow night!