Beef and Chipotle Burritos

Ingredients:
1-1/2 pounds boneless beef round steak, cut 3/4 inch thick
1 14-1/2-ounce can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9- to 10-inch tomato-flavored or plain flour tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 ounces)
1 recipe Pico de Gallo Salsa
Shredded jicama or radishes (optional)
Dairy sour cream (optional)


Directions:
1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortillas.

Makes 6 servings.

Pico de Gallo Salsa: In a medium bowl combine 2 finely chopped medium tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped (see tip); and dash sugar. Cover; chill several hours.


Nutrition Facts:
Calories361, Total Fat (g)13, Saturated Fat (g)5, Monounsaturated Fat (g)5, Polyunsaturated Fat (g)1, Cholesterol (mg)71, Sodium (mg)433, Carbohydrate (g)29, Total Sugar (g)4, Fiber (g)2, Protein (g)30, Vitamin C (DV%)30, Calcium (DV%)19, Iron (DV%)26, Starch (d.e.)1.5, Vegetables (d.e.)1, Medium-fat Meat (d.e.).5, Percent Daily Values are based on a 2,000 calorie diet

Cookbook: New Better Homes & Gardens Cookbook, 75th Anniversary Edition, pg 231

I put all of the ingredients together in the crockpot in the morning and my entire house smelled incredible all day long! It was such an easy recipe.....and really good! Warning, though.....it's pretty spicy! Almost too spicy for Matt and I. Next time I make it, I will probably only add half of the chipotle peppers that the recipe calls for and I'll add a few more seasonings to the meat as well.......just to cut down on the spiciness and add a few more different flavors as well. -Darla-