Green Chile Beef Burritos
Recipes that are leaner in fat and calories—like this one for beef burritos—helped me lose 30 pounds! The meat is so tender and delicious. —Shirley Davidson, Thornton, Colorado
Peppers (Hot)
Ingredients
- 2 beef sirloin tip roasts (3 pounds each)
- 4 cans (4 ounces each) chopped green chiles
- 1 medium onion, chopped
- 3 medium jalapeno peppers, seeded and chopped
- 3 garlic cloves, sliced
- 3 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1 teaspoon salt-free seasoning blend, optional
- 1 cup reduced-sodium beef broth
- 24 fat-free flour tortillas (8 inches), warmed
- Optional: Chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese
Directions
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1Trim fat from roasts; cut meat into large chunks. Place in a 5- or 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender.
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2Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim off fat. In a blender, cover and process cooking liquid in small batches until smooth.
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3Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortillas.
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