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    Easy Burritos


    Source of Recipe


    Macklinda

    List of Ingredients




    Easy Burritos

    1 large onion, sliced into rings
    1 (3- to 4-pound) sirloin beef roast
    1/2 cup water
    2 (1.25-ounce) packages taco seasoning mix, divided
    16 (6-inch) flour tortillas
    4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
    Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans
    Pico de Gallo (recipe follows)

    Recipe



    Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.
    Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.

    Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo.

    Yield: Makes 8 to 10 servings


    Pico de Gallo:
    3 cups diced plum tomatoes
    1/2 cup diced red onion
    6 tablespoons chopped fresh cilantro
    4 to 6 tablespoons diced jalapeño peppers
    1/3 cup fresh lime juice
    1/2 teaspoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Stir together all ingredients in a medium bowl. Cover and chill until ready to serve.

    Yield: Makes about 3 cups



 

 

 


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