Italian Burritos - cooking recipe

Ingredients

1 medium onion
1 cup plain breadcrumbs
1 (1 ounce) package meatloaf seasoning mix
1 (2 lb) package ground turkey
2 (8 ounce) cans Hunts tomato sauce
1 (1 ounce) package italian seasoning mix
1 1/2 cups shredded Italian cheese blend
1 (8 count) package old el passo burrito-size flour tortillas

Preparation

First in a large mixing bowl add finely chopped onion and next 3 ingredients.
Mix meat and crumbs until completely incorporated.
Spray the bottom of a slow cooker with non-stick spray to make removal easier. Roll meatballs and add them to the slow cooker in an even layer.
In a seperate bowl add both cans of sauce mix in spegetti mix and pour over meatballs. Cover set on high for 5 hours or until meatballs read internal temperate of 167degrees F. Let meatball mixture cool I suggest refrigurating it before assembling tortillas to avoid a soggy mess.
Get tortillas spoon meatballs and cheese roll burritos and put on baking sheet top with extra sauce and cheese,place in a 350 degree oven for 25 minute.
Let cool for 5 minutes before serving.