Brisket ‘n’ Bean Burritos
Simple & Delicious
May/June 2008 issue
Page: 19
Smokey bacon and tender beef make this easy recipe a real winner.
–Ruth Weatherford of Huntington Beach, California
SERVINGS: 10
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4-1/2 hours
Ingredients:
1 fresh beef brisket (2 pounds)
1 cup chopped onion
3 bacon strips, diced
1 can (8 ounces) tomato sauce
3/4 teaspoon pepper
1/4 teaspoon salt
1 can (16 ounces) refried beans
1/2 cup salsa
1 can (4 ounces) chopped green chilies
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
10 flour tortillas (10 inches), warmed
Directions:
Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine
the tomato sauce, pepper and salt; pour over meat. Cover and cook on
low
for 4-1/2 to 5 hours or until tender.
In a microwave-safe bowl, combine the refried beans, salsa and
chilies. Cover and microwave on high for 2-3 minutes or until heated
through. Remove meat from slow cooker; shred with two forks. Layer the
bean mixture, meat and cheese off-center on each tortilla. Fold sides
and ends over filling and roll up. Yield: 10 servings.
Nutrition Facts
One serving: 1 burrito Calories: 539 Fat: 24 g Saturated Fat: 10 g
Cholesterol: 78 mg Sodium: 971 mg Carbohydrate: 42 g Fiber: 9 g
Protein:
30 g
http://www.tasteofhome.com/Recipes/Brisket—n—Bean-Burritos
http://www.tasteofhome.com/Recipes/Brisket—n—Bean-Burritos
I see you like some of the taste at home recipes. Do you take the magazine? I always enjoy my copy even though I’ve yet to make a recipe following one of their recipes. It does give me ideas on different ways to cook and season things.
I have a rice cooker I use to make some of my chicken and rice meals in. Use it to cook the chicken as well as the rice all at the same time. I also can use the rice cooker to prepare some of the pasta dishes without having to first cook the pasta.
One of the stranger affects of that surgery was the change in my taste buds. Absolutely hated spinach before, now I’ve got a couple of frozen boxes in the freezer. I also am a lot more sensitive to the taste of the corn syrup put in so many things because things like the white bread I grew up on are now too sweet and taste icky. Makes it kind of fun because I can’t say “I don’t like that” anymore because I just might like it now. I do think though I’ll draw the line at liver and onions.