Brisket 'n' Bean Burritos

Photo: psfreeman

Smokey bacon and tender beef make this an easy recipe. From Ruth Weatherford: Huntington Beach, California. Editor's Note: This is a fresh beef brisket, not corned beef. Recipe published in Simple & Delicious May/June 2008.

Yield: 10 servings
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  • 1 fresh beef brisket (2 pounds)
  • 1 cup(s) chopped onion
  • 3 bacon strips, diced
  • 1 8-ounce can(s) tomato sauce
  • 3/4 teaspoon(s) pepper
  • 1/4 teaspoon(s) salt
  • 1 16-ounce can(s) refried beans
  • 1/2 cup(s) salsa
  • 1 4-ounce can(s) chopped green chilies
  • 1 1/2 cup(s) (6 ounces) shredded Monterey Jack cheese
  • 10 10-inch flour tortillas, warmed


  1. • Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine the tomato sauce, pepper and salt; pour over meat. Cover and cook on low for 4-1/2 to 5 hours or until meat is tender.
  2. • In a microwave-safe bowl, combine the refried beans, salsa and chilies. Cover and microwave on high for 2-3 minutes or until heated through. Remove meat from slow cooker; shred with two forks.
  3. • Layer the bean mixture, meat and cheese off-center on each tortilla. Fold sides and ends over filling and roll up.

January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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