Slow Cooker Beef Burritos
This is a delicious Slow Cooker Beef Burrito recipe loaded with tender shredded beef and beans!
Foto: Spend With PenniesIngredients
- 2 pounds beef chuck roast (cubed, or stewing beef)
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 1 poblano pepper (chopped)
- 2 cloves garlic (minced)
- 1 jalapeño (chopped)
- 1 (19 ounce each) can red enchilada sauce
- 1 (16 ounce each) can refried beans
- 8 (12-inch each) flour tortillas
- 2 cups shredded Monterey jack cheese
- sour cream
- diced fresh tomatoes
- chopped fresh cilantro
Steps
In a large pan brown beef cubes with oil. Place in crockpot with onion, poblano pepper, jalapeno, and garlic and cover with enchilada sauce. Cook on high 4 hours or low 7-8 hours.
Once beef is fork tender, remove from slow cooker with a fork and shred.
Preheat oven to 400°F and remove all onions and peppers from sauce and add about ½ cup of the sauce to the beef, just until moistened. Meanwhile, heat refried beans on the stovetop or in the microwave.
Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas (if you don't know how, most packages of tortillas will have directions on wrapping).
Place the wrapped tortillas seam side down in a 9x13 pan. Top with sauce from slow cooker and cheese. Bake 10-15 minutes or until hot and cheese is melted.
Serve with desired toppings.
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