1 large onion (sliced into rings)
1 (3-4 lb.) sirloin beef roast
1/2 cup water
2 (1.25 ounce) packages taco seasoning mix (divided)
16 (6-inch) flour tortillas
4 cups (16 ounces) shredded cheddar or monterey jack cheese
Toppings: diced tomatoes, diced onions, sliced jalapeno peppers,
sour cream, black beans
Place onion in bottom of a 5 qt. slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.
Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 minutes or until boiling.
Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with desired sauce.
Makes 8-10 servings
We had toppings of tomato, sour cream, and cheese on this burrito, but no matter how I folded them I couldn't see it in this picture.
I will link this to:
Friday Food at Mom TrendsFoodie Friday at Designs by Gollum
What's It Wednesday at Ivy and Elephants
Thriving on Thursdays at Domesblissity
On the Menu Monday at Stonegable
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style
A Pinteresting Party at Tutus & Tea Parties
Food on Friday at Carole's Chatter