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Roast Fajita Burritos


  • Leftover roast beef, sliced thin or bite-size
  • 1 medium onion, coarsely chopped
  • 1/2 red pepper, coarsely chopped
  • 1 cup shredded Colby jack cheese
  • 6 soft tortillas
  • 1 can condensed creamy chicken verde soup


  1. Fill soft tortilla shells with meat, onion, peppers and 1/8 cup shredded cheese per tortilla.
  2. Roll tortillas and line up in a sprayed dish.
  3. Pour chicken soup over the top and sprinkle remaining cheese on top.
  4. Bake at 350 degrees F until hot throughout.
  5. Serve with tortilla chips, salsa, lettuce, tomato, onion, cilantro and sour cream.

Source: Iowa Farmer Today


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