| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Flour tortillas |
| 2 |
c |
Pinto beans, cooked and |
|
|
slightly mashed |
| 1 |
c |
Shredded beef |
| 2 |
c |
Green chile sauce |
| 1 |
c |
Monterey jack cheese, grated |
| 2 1/2 |
lb |
Chuck roast or top round |
|
|
Salt as needed |
|
|
Thyme as needed |
|
|
Red chile powder as needed |
| 1/2 |
|
Onion, chopped |
| 1 |
|
Clove garlic, chopped |
| 1 |
t |
Salt |
INSTRUCTIONS
On one half of each tortilla place 1/2 cup of the pinto beans. Place
1/4 cup of the shreeded beef on to p of the beans. Roll the tortillas
up and place each one on an individual serving place with the seams
down. Cover each with the chile sauce, sprinkle with the cheese.
Preheat the oven to 350. Bake the burritos till the cheese is melted
and the sauce is bubbly. Shredded Beef: With a dampm towel wipe the
chuck roast. Sprinkle the salt, thyme and red chile powder on both
sides. Rub in the seasonings well. In a large heavy casserole place
the seasoned chuck roast, onion, and garlic. Fill it half way up with
water and cover. Preheat the oven to 250. Bake the roast for 6 hours.
Raise the heat to 325 for the last half hour. Add more water if
needed. Remove the roast, shred it and toss it together with the salt.
Posted to MM-Recipes Digest V4 #253 by Cindy Wysocki
<cysocki@trail.com> on Sep 22, 1997
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