1/16/10

What's For Dinner? Homemade Beef and Bean Burritos (starting with a chuck roast!)


After a busy week at work and more than a few late nights and too-early mornings I'm glad to see Saturday here! In celebration of being able to be HOME for once I shuffled out to the deep freeze in my slippers this morning (in the garage) and grabbed whatever looked promising this weekend. The winners were a package of boneless, skinless chicken breasts for bacon wrapped chicken with a mushroom sour cream sauce (tomorrow night) and a chuck roast for today that will be made into homemade Beef and Bean Burritos.

I posted this recipe previously (click here) but my readers know what I do with recipes... I improvise, I add ingredients, delete ingredients and in general I play with my food. Today I put the roast in the crock pot and

Here is what I did this time around!

Homemade Beef and Bean Burritos

1 4 pound chuck roast
4 t chili powder
3 t paprika
3 t cumin
2 t onion powder
1 t garlic powder
1/2 t cayenne pepper
1- 8 oz. can tomato sauce (because I don't have any canned/diced tomatoes on hand)
1 - 10 oz. can enchilada sauce
salt and pepper
tomatoes - either 1 (15 oz) sized can of diced tomatoes or the equivalent. (I used tiny tomatoes from my garden that I had frozen last Fall)
jalapeno's or chilies if you desire a level of hotness
1 can refried beans

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 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.
Print Friendly and PDFPrint Friendly
Related Posts

MY AMAZON PICKS