Italian Burritos

READY IN: 6hrs 15mins
SERVES: 6
YIELD: 8 Burritos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First in a large mixing bowl add finely chopped onion and next 3 ingredients.
  • Mix meat and crumbs until completely incorporated.
  • Spray the bottom of a slow cooker with non-stick spray to make removal easier. Roll meatballs and add them to the slow cooker in an even layer.
  • In a seperate bowl add both cans of sauce mix in spegetti mix and pour over meatballs. Cover set on high for 5 hours or until meatballs read internal temperate of 167degrees F. Let meatball mixture cool I suggest refrigurating it before assembling tortillas to avoid a soggy mess.
  • Get tortillas spoon meatballs and cheese roll burritos and put on baking sheet top with extra sauce and cheese,place in a 350 degree oven for 25 minute.
  • Let cool for 5 minutes before serving.
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