Brisket ‘n’ Bean Burritos
Taste of Home
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This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket. —Ruth Weatherford, Huntington Beach, California
Ingredients11
2 pounds fresh beef brisket
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 chiles
1-1/2 cups shredded Monterey Jack cheese
10 flour tortillas (10 inches), warmed
Steps
Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours.
In a microwave-safe bowl, combine refried beans, salsa and chiles. Microwave, covered, on high until heated through, 2-3 minutes.
Remove meat from slow cooker; when cool enough to handle, shred with 2 forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.
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