Pressure Cooker Shredded Beef Burrito Filling Recipes
SHREDDED BEEF BURRITO FILLING
Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. -Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 12 servings
Number Of Ingredients 12
Steps:
- In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 379 calories, Fat 21g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 509mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
PRESSURE COOKER SHREDDED BEEF BURRITO FILLING
Create a taco or burrito bar! For a variation, I make beef and bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling.-Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 380 calories, Fat 21g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 553mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.
SHREDDED BEEF FOR TACOS OR BURRITOS
We love tacos around here, so this is a favorite. I have used the meat to make burritos and enchiladas too. This recipe also works well with pork. The house smells so good when it is cooking! Leftovers freeze great too.
Provided by JenniferK2
Categories Roast Beef
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place onion in slow cooker and top with beef roast.
- In a small bowl, whisk together remaining ingredients and pour over beef roast.
- Cook on low for about 8 hours.
- Remove roast from slow cooker, reserving juice.
- Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
- Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.
Nutrition Facts : Calories 229.6, Fat 7.3, SaturatedFat 2.9, Cholesterol 112.3, Sodium 764.6, Carbohydrate 4.1, Fiber 1, Sugar 1.7, Protein 37.8
SPICY CHIPOTLE SHREDDED BEEF FOR BURRITOS OR TACOS
Prepared in a pressure cooker (or not), this meat comes out fork tender. It is SPICY, so don't be afraid to cut back on the chipotles. YUM!!!!!!!!!!!!!
Provided by Love to Eat
Categories Roast Beef
Time 1h10m
Yield 6 burritos, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Liberally salt and pepper roast then brown on all sides 5-8 minutes using olive oil in the bottom of the pressure cooker pan.
- While the meat is browning chop onions, green peppers, cilantro, and get garlic peeled/smashed.
- Remove roast onto platter. Drain excess fat/oil from pan. Put grate in bottom of the pressure cooker (don't worry if you dont have a grate), add meat, onions, green peppers, garlic, cilantro and chipotles. Season all with cumin and oregano to taste, add 1 cup of water. ** If no Pressure cooker don't worry, cover meat with water and simmer for 1 1/2 - 2 hours till tender.**.
- Close pressure cooker, bring to pressure, then reduce heat and cook at 15psi for 1 hour, let cooker cool down naturally.
- Remove meat from cooker to rest for 5 minutes, discard veggies (or if you prefer extra SPICY shred them up with the meat). Reserve a small amount of the liquid in pan.
- Shred meat with two forks (discard any fat/gristle), return to reserved liquid and keep warm on low heat until ready to use in burritos or tacos with your favorite fillings.
- ENJOY!
INSTANT POT® BEEF BURRITOS
Beef burrito ingredients all cooked in the Instant Pot®, making a tasty dinner in no time!
Provided by Charlene Watson
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; if available, select "more" option. Add ground beef, salt, and pepper. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion and cook until starting to soften, 1 to 3 minutes more. Add olive oil and rice. Cook and stir until some grains start to turn golden brown, about 2 minutes. Stir in beans, tomatoes, broth, and taco seasoning.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff burrito bowl filling with a fork and add cilantro.
- Serve filling in tortillas with Mexican cheese blend. Garnish with fresh tomatoes, avocado, sour cream, and green onions.
Nutrition Facts : Calories 684.5 calories, Carbohydrate 77 g, Cholesterol 67.7 mg, Fat 27.7 g, Fiber 9.2 g, Protein 29.6 g, SaturatedFat 11.8 g, Sodium 1804.8 mg, Sugar 6.1 g
SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS
Simplest dish ever! Serve this meat in tacos, burritos, taquitos, or get creative. Garnish with all your favorite toppings.
Provided by girlcabbie
Categories World Cuisine Recipes Latin American Mexican
Time 8h5m
Yield 12
Number Of Ingredients 4
Steps:
- Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
- Cook on Low 8 to 10 hours.
- Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 5.1 g, Cholesterol 68.9 mg, Fat 17 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 6.8 g, Sodium 464.6 mg, Sugar 1.6 g
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