These are super yummy. We got them from a friend in our neighborhood. If you don't like the idea of a burrito the meat very delicious by its self.
Shredded Beef Burritos
2-3 pound boneless beef roast
1 envelop dry onion soup mix
1 cup uncooked long grain white rice
1 can (14 oz.) enchilada sauce (green or red)
1 teaspoon salt
6 flour tortillas (10 inch)
3 cups shredded mozzarella cheese
1 can (15 oz) black or pinto beans, heated
1 bottle (16 0z) salsa Verde
Heat oven to 425 F.
Place roast in metal roasting pan. Sprinkle with 1/2 the package dry onion soup mix (keep soup mix on top of roast, rather than allow it to fall to bottom of pan). Place roast uncovered in oven; cook 20-30 minutes. Reduce heat to 275 F, sprinkle with remaining soup mix, add 1/4-cup water, cover tightly and roast 3 hours. Check periodically to ensure roast has not burned dry; add a little water as needed.
Remove roast and shred using 2 forks. Measure out 1-cup broth from roast pan. If needed, add enough water to roasting pan to make 1 cup broth. Bring broth in pan to boil to dissolve juices from bottom of roast pan. Add 1/2-cup enchilada sauce to broth. Pour broth/ sauce mixture over shredded beef and keep hot until ready to use.
Combine 1 1/4 cup enchilada sauce with 1 1/2 cups water and salt. Bring to a boil. Add rice, reduce heat to simmer, cover tightly and simmer for 20 minutes. Turn off heat and allow rice to stand 10 minutes longer.
To assemble burritos: place shredded beef on one side flour tortilla, add approximately 1/3-1/2 cup seasoned rice, 1/4 cup beans, 1/4 cup shredded cheese and approximately 1 table spoon salsa verde. Roll filling inside burrito and place in 9x13 pan. Continue with remaining burritos. Pour remaining salsa verde over burritos, sprinkle with remaining cheese. Place uncovered in 350 F and heat until hot throughout and cheese is melted. Serve with shredded lettuce and additional salsa. Serve 6.
NOTE: May substitute green or red salsa and enchilada sauce to suit personal taste preferences.