Smothered Beef Burritos Crockpot Recipes

CROCK POT SMOTHERED BEEF BURRITOS

Steps:

• Cut the Chuck Roast into 1 to 2 inch cubes, trimming off as much fat as you can. Place the beef into a crock pot and add the enchilada sauce, onion, green chiles, garlic, and bouillon cubes. Give it a good stir, cover and cook on low 7-8 hours. (or high for 3-4 hours). Check the beef and add salt and pepper to taste.
• Shred the beef slightly with two forks, leaving it in the sauce for now.

CROCK POT SMOTHERED BURRITOS

Steps:

• Add the beef, enchilada sauce, green chiles, onion, taco seasoning, salt and pepper to the crock pot.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Warm the refried beans in the microwave.
• Place a spoonful amount of refried beans on each tortilla.
• Then top with the beef from the crock pot and sprinkle with the cheddar cheese.
• Roll the burritos tightly.
• Empty all the remaining sauce from the crock pot and place the burritos in the crock pot.
• Drizzle the sauce over the top of the burritos and cover with all the remaining shredded cheese.
• Cook on high for 20 minutes to warm the burritos and melt the cheese.

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.

SMOTHERED SKILLET BEEF BURRITOS

Steps:

• Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and water. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
• Place tortillas on work surface. Divide refried beans, rice and beef mixture among centers of tortillas in 4-inch long strip. Evenly top with 1 cup of the cheese. Roll up into burritos, and place seam side down in skillet. Bake 25 minutes.
• Drizzle with enchilada sauce; sprinkle with remaining 1 cup cheese. Bake 8 to 10 minutes longer or until cheese is melted and burritos are heated through (165°F). Serve with cilantro and lime wedges.

CROCK POT SHREDDED BEEF BURRITOS

Steps:

• Remove as much fat as possible from roast.
• Place roast in crock pot and cover with remainder of ingredients except tortillas.
• Cook on low for 8-10 hours.
• With fork shred roast and stir well with other ingredients in crock pot.
• Drain meat mixture well and serve in flour tortillas with your favorite toppings.
• Enjoy.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.