11/17/09

Homemade, Incredible, Beef and Bean Burritos


This week I made the most amazing beef burritos. So good that I had to share with my readers. Regular readers will remember that we bought 1/2 a cow this year which included a lot of beef roasts... and we are not a 'roast' family. We only like traditional roast beef dinners a few times a year, usually on a very cold, snowy winter day. Coming up with new idea's for roasts, I've stumbled upon one that I will use over and over and over (and over!) again... all year long. It's THAT good.

Homemade Beef and Bean Burritos

1 good sized roast - mine was about 4 1/2 pounds and was chuck
2 packages of taco seasoning (I used Penzey's Salsa Salad Seasoning in place of one of them - but you can use 2 regular taco seasoning packets. Only use 1 if you have a smaller roast!)
salt and pepper
tomatoes - either 2 (15 oz) sized cans of diced tomatoes or the equivalent. I used tiny tomatoes from my garden that I had frozen at harvest
1 Tablespoon oil
jalapeno's or chilies if you desire a level of hotness
1 can refried beans (leave this out if you are doing strict low-carb)

Trim the roast of excess fat now or be sure to cut it off after cooking before shredding. Place your roast in a crock pot and sprinkle the oil, seasonings, salt and pepper and tomatoes (and chilies if you use them) over all. Cook on low for 8-10 hours until completely done. There will be a lot of liquid, but don't drain it.

Using two large forks, shred the beef. Cook for another hour. Just before serving, stir in 1 can of refried beans. Warm through until all is hot and serve on tortilla shells with salsa, cheddar cheese and sour cream.

*This is one of those meals you can make ahead of time and either freeze it for future use or if possible, make it a day or two ahead, don't add the refried beans yet. It's like chili - it's even better the second day! Add the beans when you reheat it - and serve as usual.





I froze my tiny cherry tomatoes from the garden this summer and
used them - but you can use two cans of diced tomatoes


Shredding the beef with two large forks is quick and easy!


A family favorite!


*To make this very low carb you can leave out the refried beans or just use 1/2 of a can for the entire recipe and you will only have about 1 carb added per serving.




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