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Categories:
onion sirloin roast water taco seasoning mix flour tortillas tomato onion jalapeno pepper sour cream black beans Cheddar cheese pico de gallo tomatoes red onion fresh cilantro jalapeno peppers lime juice olive oil salt pepper
Viewed: 16 - Published at: 3 years agoIngredients
- 1 large onion, sliced into rings
- 1 (3 -4 lb) top sirloin roast
- 12 cup water
- 2 (1 1/4 ounce) envelopes taco seasoning mix, divided
- 16 (6 inch) flour tortillas
- diced tomato
- diced onion
- sliced jalapeno pepper
- sour cream
- black beans
- 4 cups shredded cheddar cheese or 4 cups monterey jack cheese
- pico de gallo
- 3 cups diced plum tomatoes
- 12 cup diced red onion
- 6 tablespoons chopped fresh cilantro
- 4 -6 tablespoons diced jalapeno peppers
- 13 cup fresh lime juice
- 12 teaspoon olive oil
- 14 teaspoon salt
- 14 teaspoon pepper
Method
- Burritos:.
- Place onion in a 5 quart slow cooker; add roast and 1/2 cup water.Sprinkle 1 package taco seasoning over top of roast.
- COver and cook on HIGH 5 hours.
- Remove roast, and shred with 2 forks, return to slow cooker and stir in remaining taco seasoning.
- Cover and cook on HIGH 30 more 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 desired toppings and cheese, roll up.
- Serve with Pico de Gallo.
- Pico de Gallo:.
- Stir together all ingredients in a medium bowl.
- Cover and chill until ready to serve.
- 3 cups.
