Smothered Burrito


Serves: 12
Total Calories: 319

Ingredients

2 pounds roast beef
1 (4-ounce) can diced green chili
1/2 cup finely chopped onion
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
12 flour tortillas
1 1/2 cups grated longhorn cheese
1 package taco seasoning mix

Directions:

In the morning, rub roast with taco seasoning mix. Put roast in the crock pot and cook on Low for 8 to 10 hours or on High for 6 hours or until tender. Remove roast to a cutting board or platter. Using two forks, shred the meat. If desired, sauté chopped onions in a little oil or butter until tender. Add diced green chilies and finely chopped onions to the shredded beef. Mix to combine.

Pre-heat oven to 325°.

Fill each tortilla with the beef mixture and sprinkle with grated cheese. Roll up the tortilla, tuck in the corners, and place it in a greased 9x13-inch baking dish. Repeat with remaining tortillas.

In a separate mixing bowl, blend the cream of mushroom soup and sour cream to make a sauce.

Pour the mushroom soup sauce over the filled tortillas until they are smothered.

Bake at 325° F for 25-30 minutes or until sauce is bubbly and burritos are hot. If desired, garnish the burritos with paprika and chopped parsley or cilantro or sprinkle with additional cheese the last 5 minutes of baking.

Nutritional Facts:

Serves: 12
Total Calories: 319
Calories from Fat: 120

This Smothered Burrito recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.




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