This easy recipe is stuffed with not one, but two kinds of meat: smoky bacon and tender beef brisket.

Ingredients

• 2 pounds fresh beef brisket
• 1 cup chopped onion
• 3 bacon strips, diced
• 1 can (8 ounces) tomato sauce
• 3/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 can (16 ounces) refried beans
• 1/2 cup salsa
• 1 can (4 ounces) chopped green chiles
• 1-1/2 cups shredded monterey jack cheese
• 10 flour tortillas (10 inches), warmed

Directions

1. Place brisket in a 5-qt. slow cooker; top with onion and bacon. Combine tomato sauce, pepper and salt; pour over meat. Cook, covered, on low until meat is tender, 4-1/2 to 5 hours.
2. In a microwave-safe bowl, combine refried beans, salsa and chiles. Microwave, covered, on high until heated through, 2-3 minutes.
3. Remove meat from slow cooker; when cool enough to handle, shred with 2 forks. Layer bean mixture, meat and cheese off-center on each tortilla. Fold bottom and sides of tortilla over filling and roll up. Serve immediately.