Ingredients:
3 lb Lean (at least 80%) ground beef
1 Large onion, chopped (1 cup)
1 Anaheim chile, chopped (1/3 cup)
3/4 Cup chili sauce
1/2 Cup mole sauce (from 9-oz container)
3 Tablespoons chopped chipotle chiles in adobo sauce (from 7-oz can)
1 Teaspoon ground cumin
3/4 Teaspoon salt
18 Flour tortillas (6 inch; from two 10.5-oz packages)
2 Cups shredded Cheddar cheese (8 oz)
3 Medium tomatoes, chopped (1 1/2 cups)
Directions:
1. In 12-inch skillet, cook beef, onion and Anaheim chile over medium heat about 15 minutes, stirring occasionally, until beef is brown; drain.
2. In 3- to 4-quart slow cooker, mix beef mixture, chili sauce, mole sauce, chipotle chiles, cumin and salt.
3. Cover; cook on Low heat setting 6 to 7 hours.
4. To serve, spoon 1/3 cup beef mixture onto each tortilla; top with cheese and tomatoes. Roll up tortillas. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.
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