Ingredients
2 pounds fresh beef brisket1 cup chopped onion3 bacon strips, diced1 can (8 ounces) tomato sauce3/4 teaspoon pepper1/4 teaspoon salt1 can (16 ounces) refried beans1/2 cup salsa1 can (4 ounces) chopped green chiles1-1/2 cups shredded Monterey Jack cheese10 flour tortillas (10 inches), warmed
Preparation
Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours.
In a microwave-safe bowl, combine refried beans, salsa and chiles. Microwave, covered, on high until heated through, 2-3 minutes.
Remove meat from slow cooker; when cool enough to handle, shred with 2 forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.
