Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Tomato | 1 medium (123g) | 22 |
| Burrito | not in our table | 0 |
| Water | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 boneless chuck roast
- 1 package dry burrito mix
- 1 to 2 spoons salsa (mild, medium or hot according to taste)
- About 1/4 cup water - just enough to cover the bottom of crockpot
- 1 can refried beans
- Grated Cheddar cheese (optional)
Directions
Place chuck roast in crockpot and add burrito mix and water. Turn the roast a few times and swish it around 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. Place some of the meat, beans and grated Cheddar cheese, if desired, on the middle of the tortillas, leaving about 1/2 inch at the top and the bottom and have the mixture go out to the sides about a couple of inches. Fold as for a burrito.
Category:Southwestern Recipes
Category:Southwestern Snacks