Joyce
Wichita, Kansas
Crock Pot Burritos
3-4 lbs. boneless roast
1 medium onion
2 1/2 c. dry pinto beans
2 cans Rotel tomatoes
1 can cream of mushroom soup
1 can green chilies
1/2 tsp. oregano
salt
1 c. water
Layer all ingredients in a slow cooker (*Use a slow cooker liner for easy clean up!) Cook on LOW for 12 hours, or on medium for 6 hours or so. Shred meat and serve in tortillas with whatever other toppings you like!
Delicious!
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