by Shannon (Shivering) W.
To save a little time, I used taco seasoning mix from Sam's Club for the steaks. You could also use a good canned red enchilada sauce for the top but I always make my own. The sauce I used can be found here: http://www.gather.com/viewArticle.jsp?articleId=281474976928548
Any measurements are approximate.
2 large beef steaks, well trimmed
1/4 cup taco seasoning mix
1/2-1 cup beef broth
Combine ingredients and slow cook on high for three to four hours, or til meat is very tender. Remove from slow cooker and shred. Reserve any juices for another meal.
burrito-sized flour tortillas
1 cup Mexican rice
Mexican blend cheese, divided
1 recipe red Mexican sauce
Preheat oven to 350°.
Add about 1 cup each shredded beef and rice to each tortilla. Sprinkle generously with cheese.
Fold sides and roll up. Place in 9 x 13 pan.
Pour sauce over the top. Sprinkle generously with cheese.
Bake til hot and bubbling.
Served with sour cream and homemade salsa.
Awesome! One of my favorite meals.
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