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