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January 20, 2009

Crock Pot Beef and Bean Burritos - For the Big Game!

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Yes, I LOVE football.  Yes, I am a maniac when my team scores a touchdown, high-five'n everyone.  I think I even have that "ew baby baby" stiring dance step down pat.  Did anyone see yesterday's game between the Pittsburgh Steelers and Baltimore Ravens?  I was sad when Baltimore Ravens RB Willis McGahee hit helmet-to-helmet with Steelers' Ryan Clark in yesterday's AFC Championship Game.  I was so happy to see the comradery between both teams during this scary moment and after the game.  A few were praying on the field.  I thought for sure that McGahee was paralyzed.  His head flipped back sharply and then he fell.  Clark was dazed walking off the field.  I know, I know, this is guy stuff, but I grew up with 2 older brothers and football is in my blood.  No, I take that back, REDSKINS football is in my blood!  But since I moved to Charlotte, now we all love the PANTHERS too! Who, by the way, played a stinky game last week and that is why they didn't make it to the next game in the playoffs. 

Yesterday, my Big Bear and I were watching the games.  And in the event you didn't see it, here is the video of the hit that sent chills down our spine ...


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Just click on the image and it will take you to the video of the run-in between Clark and McGahee.  Scary stuff.

Now that I've got that out of the way, ARE YOU READY FOR SOME FOOTBALL??!!!  Well, if you are, then you'll want to make this for family and friends who mozy on over to watch the game with ya. 

Beth's Crock Pot Beef and Bean Burritos.  Yum.



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The Players:

1 - 2 lb. London broil
1 - pkg. taco seasoning mix
1 - cup chopped onion
2 - jalapeno peppers, seeded and chopped
1 - clove garlic, minced
1 - Tbs. white vinegar
1 - can fat free refried beans or black beans
1 - pkg. 8-inch flour tortillas
2 - cups shredded Monterey Jack cheese
1 - Chopped tomato
1 - small can sliced black olives
Sour cream, salsa, green onions, etc.



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Trim any fat from the meat. Rub Taco seasoning mix over both sides of the London Broil.



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Place in your slow cooker (crock pot) coated with cooking spray, and then dump any remaining Taco mixture into the pot.



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Chop onions, garlic, and peppers, leaving as many seeds as you like for the "heat."  Remember: Don't rub your face or eyes after handling jalapenos until you've thoroughly washed them or you are going to be one sorry sucker and you can forget watching the game because you'll have a cold washcloth over your face.



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Hello Gorgeous!  My birthday gift come true.  How beautiful you are with those veggies in there.  Now add the onion, vinegar, peppers and garlic to your mixer. If you like a little heat, remember to leave a few of the seeds in with the jalapenos.



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Oh, and how quick and easy my Cuisi does the work.  Don't you just want one for your own?



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Now add those finely chopped veggies to your London Broil waiting patiently in the CrockPot.



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Cover and cook on low heat setting for about 9 hours.

Kick start (get it "Kick start?") Forget it.  Anyway, turn that baby up to "High" for the first 30 minutes, then reduce the setting to low and cook for at least another 7-8 more hours or until the meat is falling apart and screaming for mercy.  I vote for "screaming for mercy."



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Lovely isn't it?  Remove the meat from the cooker. Reserve the cooking liquid.



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Shred the meat with two forks.



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This has been a long day, I think I'll have some Dos Equis.... or not.



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Don't stop shredding!  And besides, I need another sip of Dos Equis.



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Place the shredded meat back in the crock pot where all the juices are to reheat. Smells delicious.



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Now, get out all your fixin's. Warm your tortillas, heat your beans, chop your lettuce and tomato, and shred your cheese.



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Spread a couple of spoonfuls of beans down the center of a tortilla, spoon the meat mixture on top of the beans. Top with cheese and your favorite garnish, and roll up. YUM!



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Double Yum.



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 Makes 10-12,  8-inch tortillas. I'm hungry.



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I like to dress up refried beans with extra garlic and salsa, or some drained canned corn and extra salsa for the black beans.

Now, what channel is the game on?

Thanks Beth!!!



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