Beef and Cheese Chimichanga

This recipe is simply the "jumping off" place from what I really did. We butchered a cow and my meat grinder broke and I have 5 men ages 27 to 17 I make a pack lunch for every day. So I needed something I could meal prep a lot of that is really "man friendly" and would use "hamburger quality" meat. Yes! This idea (because I didn't follow the recipe) was just the thing! Here's what I did. I put 8-10 pounds of ends and pieces of beef (this had lots of tendons in it) in our slow cooker. Sprinkle a liberal amount of tajin with lime, garlic, and salt. Pour in a quart of water. Let cook on automatic overnight. The next morning I looked at it and thought "I don't feel like bottling broth today." I glanced at the ingredients and said, "Hey! I have homemade freeze-dried leaks instead of fresh onion, that will soak up some broth." So I added 8 handfuls of leaks (aprox 7 cups). That helped but it was still soupy. So I looked at the ingredient list again. We had homemade freeze-dried tomato powder, so I added that (about 2 cups) instead of canned. That really did the trick. I used 1 can of refried beans. And mixed it up with a fork. Pulled apart the larger pieces and stirred everything until the meat was all off the tendons. Picked out the tendons and with a wink at the recipe and a nod towards how much food I was making added the cumin, chili powder, salt. Mixed it once again then left it for the flavors to meld and went to gather the wraps. Filling

It was tasty needed more spice