Crock Pot and Baked Steak Chimichangas

• 1 pound Round Steak
• 1 package Dry Taco Seasoning
• 1 whole Medium Onion, Chopped
• 1 whole Bell Pepper, Chopped
• 1 can Rotel (whichever Kind Floats Your Boat)
• 1/4 cups Water
• 2 Tablespoons Vegetable Oil Or More As Needed
• 6 whole Large Tortillas
• 1 can Refried Beans
• 1 pound Cheddar Cheese, Grated
• 1 tub Sour Cream (optional)
• 1 jar Salsa (optional)

1. Add meat, seasoning packet, onion, bell pepper, Rotel and water to the crock pot and let it cook on low for 8-10 hours or on high for 4-6 hours.
2. When its time to eat, preheat oven to 350F.
3. Brush the bottom of a cookie sheet with vegetable oil.
4. Then lay out the tortillas.
5. Spread refried beans on each tortilla.
6. Top with cheese.
7. Then top with the meat mixture.
8. Roll each tortilla up like a burrito.
9. Brush the tops of the burritos/chimichangas with vegetable oil.
10. Bake at 350 degrees for about 15-20 minutes or until the tops are golden brown.
11. Serve with additional shredded cheese, salsa, and sour cream.

onion, bell pepper, water, vegetable oil, large tortillas, beans, cheddar cheese, sour cream, salsa

Taken from tastykitchen.com/recipes/main-courses/crock-pot-and-baked-steak-chimichangas/ (may not work)