Lunch: Easy Burritos

Recipe by Tatia Williams, Summerville, South Carolina If your guests runs late, the meat for the burritos will hold for quite a while. Keep warm on low in the slow cooker, if necessary.

Ingredients

1 large onion, sliced into rings
1 (3- to 4-pound) sirloin beef roast
1/2 cup water
2 (1.25-ounce) packages taco seasoning mix, divided
16 (6-inch) flour tortillas
4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans
Pico de Gallo

Instructions

Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.
Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.
Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo.

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