Roast Beef Burritos

Okay, so I am passionate about cooking *and eating*. I try to make things fairly healthy most of the time and I promise we don't eat this type of stuff every night, or every week. It's kind of a special been-a-stressful-week type of thing. But if you do make this.... honey, you're gonna love it! This recipe is a standard in my family. I tried to take a couple of pictures, but they're not that great! Also, I generally regard recipes as a "guide" and throw my own twist on most things I make. So, if you need more specific measurements, let me know.

Pot Roast Burritos

• Leftover pot roast (however much you have leftover! I think I usually have about 1 cup chopped. These also taste amazing with an entire pot roast and no ground beef, but I like to get more out of my money by making pot roast the day before, and turning it into burritos the next.)
• 1 lb ground beef (I usually use deer because we always have that, but beef works just as well)
• 1 can green chiles
• 1-2 cloves garlic
• 1/2 cup or more to taste salsa verde (located by the taco shells at the grocery store)
• If you really want to blow your taste buds, chop up some potatoes and throw in there. Just trust me. I didn't have any tonight, but it does kick it up a notch!

Brown the ground beef in a large skillet. Once brown, add chopped leftover pot roast, green chiles, garlic, salsa verde, and potatoes if using. Let simmer for 20 minutes or so, adding salsa verde if the mixture looks dry. (If you're adding potatoes, you might want to add a little water to hasten softening, and you'll have to increase the simmer time.)

Meanwhile, you should mix up a little of this:

Mexican-style Rice

• 1 box Beef flavored Rice-A-Roni
• 1 can Ro-tel (I used mild because I was going to feed it to Babylove, but you can use any variety)
• 1 can corn or 1 cup frozen corn

Make Rice-A-Roni according to box directions, and add Ro-tel and corn when you add water & seasoning mix. You'll either have to drain the Ro-tel or cut back about 1/2 cup of the water or you'll end up with soupy rice.

Those burritos can stand alone with just a little cheese and more salsa verde before rolling them up in a soft flour tortilla. I'm a little purist, but that's the way I like them. But they are great with sour cream, lettuce, tomato, and chopped jalepenos as well!

*And if you just really really love the folks you're cooking for.... try frying your own taco shells! Heat some oil in a deep skillet, take a corn tortilla and lay it flat in the bottom of the hot oil, and before it gets hard and crunchy, use a spatula to fold in half. You can do it, and you'll never buy taco shells again!*

So here was my finished dinner tonight. Throw a little cheese on top of the rice, cause cheese makes everyone happy *unless you're lactose intolerant... in which case, don't. Try soy cheese.* Oh, and please don't serve this with anything other than sweet tea. ;)

Happy Weekend, folks.