Shredded Beef Burritos

Today was my last day at work. It was a very bittersweet day. It was very tough to say good-bye (or see you soon) to my friends and coworkers. I’ve been working with most of them for the past three years. When I started my position it was almost brand new. Lots of changes were going on in the building and my position was a mish-mash of different positions rolled into one. It was a steep learning curve and in all honesty it took me a little over a year to figure some things out. I think I may have left with still quite a bit to learn.

I knew that it would be easier to leave the second I picked little one up from daycare. He gave me his sweet smile and jumped up and down repeating “Mama, mama, mama!” Then he tried to grab his shoes from the closet and sat down while I put them on him. He waved bye to his friends, looked at me and said “Om mama.” Yup, I get to spend every day with that little sweetheart. I’m nervous about becoming a stay at home mom. I’m not afraid to admit it. But I am also excited to take on the role. I have happy visions in my head of trips to the park, art projects, grocery shopping on a Tuesday morning and just enjoying watching him grow. This will be an adventure!

With all of our belongings getting slowly packed I have adjusted our dinners to ones that are very simple. I haven’t reverted to sandwiches yet but I’m almost there! This recipe has been popping up from time to time over the past few years. It’s yummy, easy and quick. This time I really did make it my own.

I had a pound of roast sitting in my freezer needing to be used up so I put it in the slow cooker and let it cook for about three hours. After the meat cooled just a little, I shredded it and got rid of any fatty pieces. I decided to use the shredded beef  in the burritos instead of the ground beef that the recipe calls for. It really kicked the recipe up a notch.

I didn’t have ¾ cup of just one type of salsa and I wasn’t about to open another jar for just this recipe. Instead, I took all my salsas and mixed them together. Very yummy and it helped clean out the fridge! I feel like this recipe could be adjusted to work with whatever you happen to have hanging out in your fridge. It’s a nice pre-moving meal because aside from a pan and a spoon you really don’t need much to make this.

Enjoy!

¾ lb. shredded beef
15 oz. kidney beans, rinsed
¾ cup salsa
½ cup Mexican style cheese, shredded
6 10 in. wheat tortillas, warmed
½ cup sour cream
2 cups romaine lettuce, shredded
3 tomatoes, chopped

Warm beef in a large skillet. Stir in beans and salsa and cook for three minutes or until heated through, stirring occasionally. Remove from heat and stir in cheese.

Spoon meat mixture down centers of tortillas and top with remaining ingredients. Fold in opposite sides of each tortilla, then roll up burrito-style.

Adapted from www.kraftrecipes.com/recipes/burritos-el-grande-made-113694.aspx