1 Onion

3-4 Potatoes

Brown meat and onion together until done. Do not drain. Place in crockpot add 1 TB Green Chili Powder and 1 TB Red Chili Powder and peeled, cubed potatoes and cook on low for 4 hours. Cut 4-6 slices of bread into cubes and let dry. Mix into meat mixture. The purpose of the bread is to bind the meat mixture together. This is what makes it the most authentic and correct texture for burritos and tacos.

Heat one package of flour tortillas in the microwave. Place a large spoonful of meat in the center of the warm tortilla, top with a good amount of grated cheese. Fold both sides of the tortilla into the center, then fold and roll up. Wrap first in waxed paper (to keep it moist) then in foil (to keep it warm).

These can be tossed in the oven "as is" - they can be put in a cooler and kept fairly warm for several hours for a ski trip or picnic or they can be frozen and microwaved (after removing foil) later.

I've never made these the same way twice. I like to mix it up - sometimes I use hot spicy sausage and sometimes I use a left over sunday roast shredded. The concept is still the same - cooking the meat until it's very soft and adding spices/potatoes/bread. This can also be used for tostadas or tacos.