Categories: Dinner-Slow Cooker

Ingredients

• 1 fresh beef brisket (2 lbs) not corned beef
• 1 cup chopped onion
• 3 bacon strips, diced
• 1 can (8oz) tomato sauce
• 3/4 tsp pepper
• 1/4 tsp salt
• 1 can (16 oz) refried beans
• 1/2 cup salsa
• 1 can (4 oz) chopped green chilies
• 1 1/2 cups (6 oz) shredded Monterey Jack cheese
• 10 flour tortillas (10 inches) warmed

Directions

1. ace brisket in a 5 qt slow cooker; top with onion and bacon. Combine the tomato sauce, pepper and salt; pour over meat. Cover and cook on low for 4.5 to 5 hours or until tender.

2. In a microwave safe bowl, combine the refried beans, salsa and chilies. Cover and microwave on high for 2-3 minutes or until heated through. Remove meat from slow cooker; shred with two forks.

3. Layer the bean miture, meat and cheese off center on each tortilla. Fold sides and ends over filling and roll up. Serve with additional salsa if desired.

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