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

Title: Green Chile Beef Burritos
Categories: Beef, Vegetables, Chilies, Herbs, Breqads
Yield: 24 servings

6 lb Beef sirloin tip roasts (2
- roasts)
16 oz (4 cans) chopped green
- chilies
1 md Onion; chopped
3 md Jalapenos; seeded, chopped
3 cl Garlic; sliced
3 ts Chilli spice mix
1 1/2 ts Ground cumin
1 ts Seasoning blend; opt
1 c Beef broth
24 Flour tortillas (8");
- warmed

MMMMM-----------------------TOPPINGS (OPT----------------------------
Chopped tomatoes
Shredded lettuce
Shredded Cheddar cheese

Trim 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 spice, cumin and, if
desired, seasoning blend. Pour broth over all. Cover and
cook on low for 8-9 hours or until meat is tender.

Remove 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.

Return 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.

Shirley Davidson, Thornton, Colorado

Makes: 2 dozen

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

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