Ingredients
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat
Directions
1. Cook meat and drain.
2. Shred if needed.
3. Add all ingredients to crock pot.
4. DO NOT DRAIN CANS.
5. Stir.
6. Cook on high for 2 hours or low for 4 hours.
7. Keep on low until serving to keep hot.
8. Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.
OMGosh! This was super easy and super good! The hubby loved loved loved this and asked me to make it again soon after eating it two days in a row. I followed this recipe exactly.
Sunday, December 20, 2009
Green Chile Burritos a La Crockpot
Ok, so I have been totally slacking on keeping this blog updated! I can't even remember some of the recipes I've tried since the last time I posted. Bad I know! Ok so this is one I got from my friend Jennifer. Its also on Recipezaar if you'd like to rate :).
Ingredients
2 lbs beef roast
1 cup beef bouillon (1 cup water, 1 bouillon cube)
1 medium onion, chopped
1 (8 ounce) can stewed tomatoes
1 (7 ounce) can diced green chilies
1 (7 ounce) can green chili salsa
1/4 teaspoon oregano
1/2 teaspoon garlic powder
salt & pepper, to taste
1/4 cup cornstarch
8 large flour tortillas
Directions
1. Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
2. Reserve broth. Shred meat into 3 quart saucepan.
3. Add broth, onion, tomatoes, chiles, and salsa.
4. Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
5. Bring to boil and heat through, until onion is translucent.
6. Put mixture in center of warmed tortilla and fold.
I fold this recipe almost exactly, but I left the onions out because I forgot to cut them...it was still good without them though LOL. Yes, I do eat onions as long as they're cut in the food but I totally forgot about it.
Ingredients
2 lbs beef roast
1 cup beef bouillon (1 cup water, 1 bouillon cube)
1 medium onion, chopped
1 (8 ounce) can stewed tomatoes
1 (7 ounce) can diced green chilies
1 (7 ounce) can green chili salsa
1/4 teaspoon oregano
1/2 teaspoon garlic powder
salt & pepper, to taste
1/4 cup cornstarch
8 large flour tortillas
Directions
1. Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
2. Reserve broth. Shred meat into 3 quart saucepan.
3. Add broth, onion, tomatoes, chiles, and salsa.
4. Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
5. Bring to boil and heat through, until onion is translucent.
6. Put mixture in center of warmed tortilla and fold.
I fold this recipe almost exactly, but I left the onions out because I forgot to cut them...it was still good without them though LOL. Yes, I do eat onions as long as they're cut in the food but I totally forgot about it.
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