Shredded Beef Burritos (from leftover crockpot dinner)

Saturday nights you can usually find us at our usual dinner location these past couple months! They usually have a table for us! Fiesta Grill a little Mexican country restaurant located out by us, that has won 5 Indy awards, is Charlie's favorite place. I will even make dinner and have to put it away, as he wants to go to Fiesta Grill yet again! It is the best Mexican in Chapel Hill!

Well once again,m I made dinner in the crock pot and had to put it in fridge for today. I came up with this recipe by the seat of my pants while trying to figure out what I was going to do with a leftover roast..

Here it is from the beginning starting with the crock pot recipe!

1 beef chuck roast
3-4 onions chopped
1-2 green peppers, sliced
1 can of Rotel either regular or hot
1 can of cream of celery soup
and a little bit of water
handful of Italian seasonings
seasoned salt
garlic powder
black pepper

Let that cook in the crock pot all day on low or I had it on about 6 hours high...

I let it cool for a good three to four hours after unplugging it. scooped out beef and shredded it off bone and threw away bone and fat...scooped out all the good veggies just leaving broth in pot. Threw that away. Put in fridge...

Morning mixed up the beef, green peppers, rotel, and onions with a can of black beans and about a cup of salsa verde (green sauce). Spread the mixture on Tortillas and rolled up into Burritos. Made about 8-9. Put back in fridge for later...Spread the enchilada sauce on top and bake at 350 for 45-60 minutes. Add shredded Cheddar cheese and put back in oven to melt.

Enjoy!