Beef Green Chile Enchilada Style Burrito Food

SLOW-COOKED GREEN CHILI BEEF BURRITOS

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

BEEF AND GREEN CHILE ENCHILADAS

Steps:

• Heat oven to 350°F. In 10-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add corn; cook and stir about 3 minutes or until corn is thawed. Stir in sour cream, green chiles and 1 cup of the cheese.
• Spread about 1/4 cup of the enchilada sauce in 13x9-inch (3-quart) glass baking dish. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 2/3 cup beef mixture. Roll up tortillas; place seam side down over enchilada sauce in baking dish.
• Drizzle remaining enchilada sauce evenly over filled tortillas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray; place sprayed side down on baking dish and seal tightly.
• Bake at 350°F. for 45 to 50 minutes or until thoroughly heated. Serve garnished with lettuce, tomato and additional sour cream.

5 MINUTE WET BEEF & GREEN CHILE BURRITOS

Steps:

• Place roast beef in saucepan and mash with fork.
• Mix in green chiles, garlic powder, chili powder, ground cumin,, beef broth and Wondra Flour.
• Bring to boil and simmer 2 minutes.
• Place refried beans in a microwave safe bowl, cover with plastic wrap and heat in microwave about 2 - 3 minutes or until heated through.
• Heat tortillas separately over open flame on stove, turning frequently until heated through or heat on griddle or frying pan, turning once.
• Place warmed tortilla on plate and spread with refried beans. Remove a serving of beef from saucepan with slotted spoon and place over refried beans. Top with shredded cheese.
• Fold sides of tortillas in about 2 inches. Roll the burrito, starting with the side closest to you and roll away from you.
• Ladle some beef & green chile sauce over burrito and top with cheese. Garnish with a dollup of sour cream.
• Note: If there is a Costco near you, the Kirkland brand canned roast beef is very good.

GREEN CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, 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 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 tortilla.

ENCHILADA STYLE BURRITOS

Steps:

• Brown hamburger and add salt, pepper and chopped onion.
• Drain fat and add refried beans.
• Spoon mixture onto 7 inch flour tortillas, roll up and place burritos in baking dish.
• Melt together butter and flour.
• Add onion powder, garlic powder, chili powder, V-8 juice and water.
• Bring to a boil and pour over burritos and top with grated cheddar cheese.
• Bake at 350 until cheese melts and sauce bubbles (20 to 30 minutes).
• Top with shredded lettuce.