Hey guys! First off, in honor of Veterans Day yesterday I want to acknowledge and say thank you to all those who have served or are currently serving in our armed forces.
My husband and I love Mexican food, homemade or from a restaurant. Since we moved to the east coast we have struggled to find a really good Mexican restaurant, so when we are craving it we usually have to make it at home. The upside to this is that it is much, much healthier (haha), but we really miss our favorite restaurants back home!
Today I want to share these yummy burritos that we made the other day. The leftovers are awesome too and if you aren’t a big fan of burritos, you can use the filling for taco salads, tostadas, etc.
Shredded Beef Burritos
2-3 pound chuck or cross rib roast
Salt and pepper to taste
2 cans Mexican tomato sauce (I prefer the brand El Pato, but have a hard time finding it on the east coast. If you cannot find that or another Mexican tomato sauce, you can use regular tomato sauce and add chili powder, cumin, red pepper, and oregano)
1 can rotel tomatoes
1 can rinsed black beans
1 cup frozen corn
1-2 Tbsp brown sugar (optional)
Place roast in crockpot with salt and pepper. Cook on low 6-8 hours or on high 4-6 hours. Once roast shreds easily with a fork it is done, do not cook it past that point or it will get dry! Place back in crockpot and add remaining ingredients. Stir together and cook until hot.
For our burritos we used whole wheat tortillas, brown rice, lettuce, tomatoes, and homemade guacamole.