Beef and Chipotle Burrito

This slow cooker meal was great for the adults, not so much for the girls however. It was a little spicy for the girls under six needed a lot of sour cream to dip their burritos in order to eat it. Anna and Emily did their best to finish it. The adults enjoyed it greatly. Hindsight, I would have only put half of the chipotle peppers in. Jen did teach me how to properly fold a burritos so the insides, remain inside.

Grade:

Adults: A-

Kids: D

Ingredients:

1 ½ pounds boneless beef round steak, cut ¾ inch thick

1/3 cup chopped onion (1 small)

1 14 ½ ounce can diced tomatoes, undrained

1 to 2 canned chipotle peppers in adobo sauce, chopped

1 tsp dried oregano, crushed

¼ tsp ground cumin

1 clove garlic, minced

6 9-10 inch tortillas, warmed

¾ cup shredded sharp cheddar cheese

1.       Trim fat from meat. Cut meat into 6 pieces. In a 3 ½ or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.

2.       Cover and cook on low-heat setting for 8-10 hours or on high for 4-5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortilla, spooning it just below the center. Top with cheese.

Anna ate all of the spicy burrito!

Emily gave it a good try.

You can tell by the look on Lucy's face, she's not liking it.

Sarah started out on "fire" by did not finish.