This is something I concocted. We like it.
Green Chili Meat (for burritos)
2 lb. beef roast, 1 ¼ c. water, divided
1 t. beef bouillion granules,1 onion, diced
8 oz. can stewed tomatoes, 7 oz. can diced green chilies
1 can mild green chili salsa,½ t. garlic powder
1 t. salt, ½ t. black pepper
¼ c. cornstarch, 8 burrito size flour tortillas
(sour cream, shredded lettuce, shredded cheese, diced tomato, diced avocado, sliced black olives)
Cook meat in crockpot on low 10 hours (I usually cook it overnight) with 1 c. water and 1 t. beef bouillion granules. Save broth. Shred meat and return it to crockpot. Stir together cornstarch and ¼ c. hot water. Blend until smooth. In saucepan, combine broth, onion, tomatoes, chilies, spices, and green chili salsa with cornstarch mixture. Bring to boil. Heat until onion is tender. Stir into meat mixture in crockpot and keep warm until ready to assemble burritos. For each burrito, put meat into center of burrito. Add additional ingredients from above as desired. Fold ends in toward center, then roll burrito style. You can also put the burritos (without additional ingredients) in a pan and top them with enchilada sauce and shredded cheese, and bake a few minutes to have enchilada style burritos. Or you can deep fry them and use as chimichangas.