Slow Cooker Beef Burrito Recipes

SLOW COOKER BEEF BURRITO

Steps:

• Heat a large pot or skillet and add oil. Season meat with salt and pepper. Brown the meat cubes 1-2 minutes on each side. Place meat in the slow cooker with chopped onions.
• Add taco seasoning, chipotle pepper, beef bullion cubes,garlic and enchilada sauce.
• Cook on high 4-5 hours or low 7-8 hours.
• Remove meat chunks and shred with two forks.
• Strain the onions from the sauce and add them to the shredded beef. Set the remaining sauce aside.
• Preheat oven to 400 degrees.
• Lay a tortilla out on a flat surface. Add ¼ cup refried beans, ½ cup shredded beef, 2-3 tablespoon cheese. Fold the side of the tortilla in and roll. Repeat. Place the burrito seam side down in a 9x13 baking dish. Pour the strained sauce over the top and add the rest of the cheese.
• Baked for 25 minutes.
• Serve with your favorite toppings

5 INGREDIENTS SLOW COOKER BEEF BURRITOS

Steps:

• Rub London broil with taco seasoning. Spray slow cooker with cooking spray.
• Place onion in slow cooker top with meat.
• Sprinkle with vinegar.
• Cook on low for 8 hours.
• Serve with flour or corn tortillas and your favorite burrito or taco toppings.
• Re: lettuce, cheese, tomatoes, sour cream and salsa.

SLOW COOKER BEEF BURRITOS

Steps:

• Trim fat from meat; rub seasoning mix over both sides of meat.
• Place meat in an electric slow cooker coated with cooking spray; add onion, garlic vinegar, and green chiles.
• Cover with lid; cook on low-heat setting for 9 hours.
• Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.
• Combine meat and reserved cooking liquid; stir well.
• Warm beans and tortillas according to package directions.
• Spread 2 tablespoons beans down the center of each tortilla.
• Spoon a heaping 1/3 cup meat mixture on top of beans.
• Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
• I serve with additional salsa, chopped lettuces, cilantro and chopped green onions to garnish.

BEEF 'N BEAN BURRITO STACK (CROCK POT, SLOW COOKER)

Steps:

• First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.
• Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.
• Spoon a small amount of sauce into bottom of the slow cooker.
• Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.

SLOW COOKER BEEF AND BEAN BURRITOS

Steps:

• Trim fat from meat; rub seasoning mix over both sides of meat.
• Place meat in an electric slow cooker coated with cooking spray.
• Add ingredients through green chiles.
• Cover with lid; cook on low-heat setting for 9 hours.
• Remove meat from slow cooker, reserving cooking liquid.
• Shred meat with two forks.
• Combine meat and reserved cooking liquid; stir well.
• Add refried beans stirring to combine.
• Warm tortillas according to package directions.
• Spoon a heaping 1/3 cup meat mixture.
• Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.

SLOW-COOKED BEEF BURRITOS WITH GREEN CHILES

Steps:

• Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.