The Big Burrito
Expecting a hungry crowd? Do I have a recipe for you! It takes little prep time, cooks on its own, serves a large group and tastes great! This comes from a Texan friend, Audra, and is a popular fund raiser in her little town. This can be made in the oven but I like to double or triple the recipe and cook it in my 18 QT electric cooker. Plan ahead because it takes 12 - 16 hours of cooking time to cook this wonderful burrito filling!
INGREDIENTS
Nutrition- 3 -5lbs beef roast
- 1
- 2cups dry pinto beans
- 2cups picante sauce
- 2
- 1(10 1/2 ounce) can cream of mushroom soup
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DIRECTIONS
- Preheat the oven to 250°F.
- Based on input from a friend here at Recipezaar (thanks Gingernut), I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil. Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat. (The original recipe does not par-boil the beans but it is recommended for health/safety reasons. If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours).
- In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor).
- Pour the mixture over the beans and meat.
- Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
- Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
- Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
- Can be frozen for OAMC.
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