Mexican Beef Burritos

• 2 lb. beef shoulder roast
• 2 lb. ground beef
• 1/2 tsp. black pepper
• 1 pkg. onion soup mix
• 1 can cream of mushroom soup
• 1/2 c. water
• 1 medium onion, chopped
• tomatoes
• parsley
• 1 jar taco sauce (mild or hot)
• 1 (4 oz.) can green chilies
• 1 pkg. taco seasoning mix
• 1 Tbsp. sugar
• 1/2 tsp. garlic salt
• 2 c. grated Cheddar cheese
• 20 flour tortillas
• oil (1 1/2 inches deep in fryer)

1. Sprinkle pepper and onion soup over roast.
2. Mix mushroom soup with water; pour over roast.
3. Cover tightly and cook for 2 hours at 375u0b0, or until tender.
4. Remove beef and chop 2 cups.
5. Brown ground beef and onion in fryer.
6. Pour off excess drippings.
7. Add chopped roast beef, chilies, 3 tablespoons gravy and package of taco seasoning mix, stirring well.
8. Cool.
9. Add grated cheese, mixing lightly.
10. Place 2 heaping tablespoonfuls of beef mixture on each flour tortilla.
11. Roll up and place, seam side down, in hot oil.
12. Fry until golden brown.
13. Serve hot with taco sauce.
14. Arrange burritos on serving tray.
15. Garnish with parsley and tomatoes. Serves 8 to 10.

beef shoulder roast, ground beef, black pepper, onion soup mix, cream of mushroom soup, water, onion, tomatoes, parsley, taco sauce, green chilies, taco seasoning mix, sugar, garlic salt, cheddar cheese, flour tortillas, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788277 (may not work)