Roast slow cooked all day with chilies and onions – shredded and wrapped in a soft warm tortilla. Just like my favorite taco stand in Cali — without the ocean, anyway!
- 3-4 pound beef rump roast
- 1 can Rotel tomatoes (any "heat" you choose)
- 1 can (4 ounce) diced green chilies (or use fresh if you have them)
- 1 large onion sliced
- 2 T. beef bouillon
- flour tortillas for burritos
- toppings of choice
Do not drain the Rotel or the chilies.
Dump everything into your crock pot.
I cook it on high for about 5-6 hours. Basically you want it to get to the "shredded falling apart stage." Shred meat and put back in the crock pot until ready to eat.
I steam my tortillas so that they are easier to wrap. Place meat inside and wrap burrito style.
Serve with topping of choice, or as is!
Amount Per Serving: Calories: 779 Total Fat: 46g Saturated Fat: 18g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 276mg Sodium: 875mg Carbohydrates: 15g Fiber: 2g Sugar: 2g Protein: 72g