Ingredients
Prep
- 2 1/2 lbs lean stew meat
- 19 oz can enchilada sauce
- 6 mini frozen corn cobs
On Cooking Day
- 10 C salad greens
- 6 flour tortillas burrito size
- 2 C shredded cheddar cheese
- 1 C sour cream
Instructions
To Assemble
- Place first 2 ingredients in a large zipper bag.
- Warp each corn cob in foil. Keep in freezer.
To Cook
- Pour beef mixture into slow cooker. Cover with foil and lay frozen foil wrapped corn cobs on top. Cook on low for 8 hours. Shred beef with two forks.
- Using a slotted spoon, scoop beef mixture into each tortilla and top with 1/4 cup cheese. Roll up. Place on plate and pour sauce from the slow cooker over the top. Top with cheese and sour cream if desired.
- Serve with corn and salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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