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)
jalapenos 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 re-fried beans. Warm through until all is hot and serve on tortilla shells with salsa, cheddar cheese and sour cream.
