Even my kids really enjoy these, and I have a hard time getting them to stray away from sandwiches and macaroni and cheese most days. I just stuff their tortilla full of the yummy meat, add some shredded cheese, and then top with a dollop of sour cream to finish it off. If you use the smaller sized tortillas, it seems to be a better fit for smaller hands. My husband can devour a whole bunch of these without coming up for air it seems like. The meat comes out so juicy and tender, I can see why!
Check out what they are saying about this recipe over at Group Recipes:
“Super easy way to make shredded beef burritos! Put it in before work, it’ll be done when you get home! Plus the meat is so tender when it’s done! Yummy!”
There’s nothing better after a long hard day at work than coming home knowing dinner is already done for you.
Ingredients
3 pound beef roast
1 packet Ortega taco seasoning
2 15 ounce cans Hunt’s diced tomatoes with green chilies
1 t. pepper
1-2 T. oil
Instructions
Brown roast in oil on all sides.
Transfer to crock-pot.
Sprinkle seasoning and pepper over the meat, turning it to coat all sides.
Top with diced tomatoes.
Cook on low 8 hours.
Shred beef with forks and cook another hour or so.
Serve on warmed flour tortillas with your favorite shredded cheese and sour cream. (I like to put some Spanish rice in mine as well!)
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Quick Tip: Add refried beans to a tortilla shell and wrap this all together for a fulfilling meal.
Thanks again to Group Recipes for this simple and tasty recipe.
