Brisket 'n' Bean Burritos |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Smoky bacon and tender beef make this easy recipe a real winner. âRuth Weatherford of Huntington Beach, California Ingredients:
2 pounds fresh beef brisket |
1 cup chopped onion |
3 bacon strips, diced |
1 can (8 ounces) tomato sauce |
3/4 teaspoon pepper |
1/4 teaspoon salt |
1 can (16 ounces) refried beans |
1/2 cup salsa |
1 can (4 ounces) chopped green chilies |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
10 flour tortillas (10 inches), warmed |
Directions:
1. Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine the tomato sauce, pepper and salt; pour over meat. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
2. In a microwave-safe bowl, combine the refried beans, salsa and chilies. Cover and microwave on high for 2-3 minutes or until heated through. Remove meat from slow cooker; shred with two forks.
3. Layer the bean mixture, meat and cheese off-center on each tortilla. Fold sides and ends over filling and roll up.
4. Serve immediately or wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months.
5. To use frozen burritos: Unwrap foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Yield: 10 servings.
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