I just cooked the roast in a slow cooker overnight. Then shredded it in the morning. You only need to use part of your roast (I actually like to make these with the leftover roast from Sunday dinner). Then I pour 1/2 can enchilada sauce and 1/2 can tomato soup over the shredded beef. Mix together. You may need to add a little water if it seems too thick. Fill each burrito with meat and cheese. Roll up. Place burritoes in a baking dish. Mix the rest of your enchilada sauce and tomato soup with half can of water. You may need to use more sauce and soup to cover the burritoes. Pour over the top and bake at 350 for about half an hour. Spinkle with more grated cheese if you wish when they come out of the oven. Serve with lettuce, sour cream and tomatoes or salsa if you wish.
Corn on the cob or fresh beans from the garden boiled and sprinkled with garlic salt would be yummy with the burritoes.
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