Brice And Dianne'S Burritos

• 2-1/2 to 3 lbs round steak or chuck roast
• 1 onion
• 2-3 cloves garlic
• 2-3 cans pinto beans
• 2 cans Rotel tomatoes (either mild or regular)
• 4 small cans diced green chiles
• 1 tsp dried oregano
• 1 to 1-1/2 tsp dried cumin
• 1 tsp olive oil
• salt and pepper to taste
• low sodium chicken stock as required
• 12 burrito size tortillas
• 1 container sour cream
• 1 lb package mexican cheese

1. Dice beef in 1/2 in cubes and set aside. Chop onion and garlic. Put onion and garlic in large pan with 1 tsp olive oil and cook over medium heat until onions are translucent. Stir frequently. Add beef and brown, stirring often. Add pinto beans, green chiles, Rotel tomatoes, cumin and oregano. Add chicken broth as needed. Reduce heat and simmer for 1-2 hours.
2. Scoop burrito mix and place in tortillas. Fold tortillas and scoop more burrito mix over top. Add cheese and sour cream on top of burritos.

chuck roast, onion, garlic, pinto beans, tomatoes, green chiles, oregano, cumin, olive oil, salt, chicken, tortillas, sour cream, mexican cheese

Taken from www.epicurious.com/recipes/member/views/brice-and-diannes-burritos-50039859 (may not work)