Beef Stuffed Burritos

Name: Beef Stuffed Burritos
Ingredients: 2 bone-in beef chuck roasts (2-1/2 to 3 pounds each); 2 tablespoons canola oil; 1 cup water; 1 large onion, chopped; 4 garlic cloves, minced; 2 teaspoons dried oregano; 2 teaspoons salt-free seasoning blend; 1 teaspoon pepper; 1 can (28 ounces) no-salt-added diced tomatoes, undrained; 2 cans (4 ounces each) chopped green chilies; 2 tablespoons all-purpose flour; 1/4 cup cold water; 4 to 6 drops hot pepper sauce; 18 flour tortillas (8 inches), warmed; 1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, fat-free sour cream and salsa

15 ingredients

3 steps

Ingredients

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons canola oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt-free seasoning blend
1 teaspoon pepper
1 can (28 ounces) no-salt-added diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
1/4 cup cold water
4 to 6 drops hot pepper sauce
18 flour tortillas (8 inches), warmed
1 cup plus 2 tablespoons each shredded fat-free cheddar cheese, fat-free sour cream and salsa

Directions

1

In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, seasoning and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender.
2

Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3

Combine flour and cold water until smooth. Stir into beef mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.