"My family and friends really enjoy this," Ed M. Johnson writes. "It's an all-meat burrito that sure is a meal in itself."
MY BEST BURRITO
2 1/2 to 3 pounds London broil
1 large onion, chopped
4 cloves garlic, minced
1 (28-ounce) can plum tomatoes, chopped
1 (7-ounce) can green chiles, diced
1 (7 3/4-ounce) can hot tomato sauce
Flour tortillas, steamed
Shredded Cheddar or Jack cheese
Sour cream, guacamole, chopped tomatoes and shredded lettuce
Combine beef with enough water to cover, onion and garlic in large skillet. Season to taste with garlic salt, salt and pepper. Cover and cook until meat is very tender and water has been absorbed.
Pull apart meat with fork. Add tomatoes, chiles and hot tomato sauce. Simmer, uncovered, until liquids evaporate and meat mixture is just moist.
Spoon into hot, steamed flour tortillas. Sprinkle with shredded cheese. Serve with sour cream, guacamole, tomatoes and lettuce. Makes about 8 servings.
--ED M. JOHNSON
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