Burritos - cooking recipe

Ingredients

18 large, soft tortilla shells
2 bags Durkee burrito mix
2 large bottles picante sauce
1/4 jar hot jalapeno peppers
2 to 2 1/2 lb. rump roast
1 small can beef broth
1 large onion, diced fine
1 large bag grated Cheddar cheese

Preparation

Cook everything except cheese for 18 to 24 hours on low in crock-pot.
Tear roast apart in the crock-pot.
Add cheese on bottom of tortillas.
Add cooked ingredients and wrap.
Pour excess gravy juice on top and bake at 350\u00b0 until the cheese melts. Add more cheese on top if desired.
Individual, unbaked burritos can be wrapped and frozen for later use if desired.