Green Chile Burrito With Shredded Beef Recipes

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.

SLOW-COOKED BEEF BURRITOS WITH GREEN CHILES

Steps:

• Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

SHREDDED GREEN CHILE BEEF

Steps:

• Place onions and 3 tablespoons brown sugar in a 5- or 6-qt. slow cooker. Combine remaining brown sugar and the next 6 ingredients; coat beef with mixture., In a large skillet, heat oil over medium-high heat; brown beef, 1-2 minutes on each side. Transfer to slow cooker; pour enchilada sauce over beef. Cook, covered, on low until beef is tender, 7-9 hours. Remove beef; shred meat with 2 forks. Return to slow cooker; heat through. If desired, serve over potatoes.

BEEF AND BEAN GREEN CHILI BURRITOS

Steps:

• Spread refried beans over tortillas. Top each with beef and 2 tablespoons of cheese. Fold ends and sides over filling and roll up; place seam side down in a greased 13x9-in. baking dish. Sprinkle with chilies and remaining cheese. , Bake, uncovered, at 350° for 20 minutes or until heated through.

GREEN CHILI BURRITOS

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

GREEN CHILI BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
• Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
• Remove beef; cool slightly. Shred with two 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 if desired. Fold in ends and sides.

SHREDDED BEEF BURRITO FILLING

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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.