Tex-Mex Beef and Bean Burritos

Recipe Ingredients

1 boneless chuck roast

1 package dry burrito mix

1 to 2 tablespoons salsa (mild, medium or hot according to taste)

About 1/4 cup water, just enough to cover bottom of slow cooker

Flour tortillas

1 can refried beans

Flour tortillas

Grated Cheddar cheese


Place chuck roast in slow cooker. Add burrito mix and water. Turn the roast a few times to blend in the mix. Add the salsa.

Cover and cook on LOW for 12 to 14 hours or until the meat is falling apart.

Wrap flour tortillas in foil and warm in a 325 degree F oven for 10 to 15 minutes.

While tortillas are warming, heat up beans. During the last couple minutes add some grated Cheddar cheese.

On the middle of the tortillas place some of the meat, some beans and some grated Cheddar cheese if desired. Leave about 1/2 inch at the top and the bottom and have the mixture go out to the sides a couple of inches. Fold over the top and the bottom. Fold one side, then the other.