* 1 beef sirloin tip roasts (3 pounds)
* 2 cans (4 ounces each) chopped green chilies
* 1/2 medium onion, chopped
* 2 medium jalapeno peppers, seeded and chopped
* 1 tsp garlic
* 1 tbsp chili powder
* 1 teaspoons ground cumin
* 1/2 teaspoon salt-free seasoning blend, optional
* 1 cup reduced-sodium beef broth
* fat-free flour tortillas (8 inches), warmed
* Chopped tomatoes, shredded lettuce, avocado, and shredded cheddar cheese, optional
1. Trim fat from roasts; cut meat into large chunks. Place in a 5-qt. slow cooker. Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth.
3. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.
I forgot to take a picture! (Next time we make this I will add that to the posting.) We all enjoyed this, though I think next time I will add some more cumin, and see if I can find medium heat green chiles to add. There wasn't too much heat, and it could handle beefing up the seasonings. But, for a quick week night meal that everyone enjoyed and was fun to individualize at the table, I would recommend this. One last suggestion - if you do happen to have an immersion blender...here is another great use for it! I was able to just use the immersion blender right in the crock pot (I put the meat on a plate while I blended the sauce). Perhaps I might serve the shredded meat separate from the sauce and let everyone add their own sauce; the burritos did get a bit runny from all the sauce.