MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Beef Burritos w/Green Chilies
Categories: Beef, Vegetables, Breads, Chilies, Herbs
Yield: 14 servings

2 cl Garlic; minced
1 ts Salt
2 ts Ground cumin
1 ts Cayenne pepper
4 lb Boneless beef chuck roast
28 oz Can diced tomatoes
28 oz (4 cans) whole green
- chilies; drained, coarse
- chopped
1 lg Onion; diced
14 (8") whole wheat tortillas;
- warmed

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Shredded Cheddar cheese
Salsa
Sour cream
Sliced ripe olives

Combine garlic, salt, cumin and cayenne; rub over roast.
Place in a 5 or 6 qt. slow cooker. Add the tomatoes,
chiles and onion. Cook, covered, on low until meat is
tender, 7-8 hours.

Remove roast from slow cooker; shred with 2 forks.
Remove vegetables with a slotted spoon; discard the
cooking juices. Return beef and vegetables to slow
cooker and heat through. Serve in tortillas, with
toppings as desired.

Sally Pahler, Palisade, Colorado

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

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