Recipe | Smothered burritos

I intended to make enchiladas one night with some left over pot roast but was reminded of these delicious shredded beef burritos a coworker's mom use to make in huge batches. She would freeze some and give some away. I can honestly say they were the best burritos I have ever eaten. Ever. The beef was deliciously tender with little chunks of baked potato which is probably why I loved them so much. I still don't know to this day what spices she used but I came pretty close with this recipe.

Being a family of 3, we rarely finish a pot roast in one night. I love meals that I can transform for another nights dinner.

Smothered Beef Burritos

leftover pot roast (I use beef tip sirloin roast, season with s&p, brown in a fry pan, place into a crockpot with 1 med chopped onion, a few cloves of crushed garlic, 1 Knorr beef bouillon cube and a cup or so of water. cook on low for about 8 hours)

1-2 baked potatoes

flour tortiallas

green enchiladda sauce (large can, I use mild since Tyler's taste buds aren't ready for spicy foods)

shredded cheese (I used sharp becuase it's what I had on hand)

olives, green onions (optional)

pico de gallo

cilantro lime rice (cooked long grain rice, juice of 1 lime, chopped cilantro, salt. Search Chipotle Cilantro Lime Rice on Pinterest. I didn't follow the exact recipe)

Place your left over pot roast (with juice, onions & garlic)  in a pot and heat over medium until the beef can easily be shredded with a fork. Make sure you keep the stock it was cooked in. That'll make your beef moist and tender. You don't want an excess amount of juices....skim some out if it appears too soupy. Add in about a half can of the green enchilada sauce. It all depends on how much beef you have left over. I had a fair amount so a half can was perfect. Mix and taste. If you need more, add more.

I threw a couple of small russet potatoes in the microwave until soft. Peel, then roughly chop into cubes. Toss into the beef mixture and stir.

Now it's time to assemble. I'm using medium sized tortilla skins. Add in about a half cup of the beef mixture. Fold into burritos and place into an oven safe dish.

Pour the remaining green enchilada sauce on top of the burritos. Add shredded cheese and some olives and chopped green onions. Cover with foil and bake at 350 for about 25-30 minutes.

Serve with cilintro lime rice and some fresh pico de gallo. Enjoy!