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Slow Cooker Shredded Beef Burritos

The key to making awesome smothered burritos is tender, shredded beef and a thick, flavorful sauce. It might not look too photo-worthy, it is hard to resist eating all of the beef straight from the slow cooker before it ever makes it to a tortilla.

This recipe is very slightly adapted from The Food Pusher’s Chile Colorado Burrito’s. I have had a huge hankering for shredded beef burritos, so I decided to do a little Pinterest shopping. As I was scrolling through Pinterest’s burrito section…… WARNING, do not scroll through the food section when you are hungry, it’s just plain torture, have a snack first.

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I came across a delicious photo of a Chile Colorado Burrito. I had to go check it out. First of all, the recipe calls for bouillon cubes, I never have these on hand, too salty for my taste and it also calls for enchilada sauce. Since I didn’t have that on hand, I made my own sauce recipe, much better, with so much more flavor.

So, as I am drooling looking at this smothered burrito, I am just imagining all of the possibilities, oh yes, homemade guacamole, homemade salsa, lots of cilantro. The key to making awesome smothered burritos is tender, shredded beef and a thick, flavorful sauce. It might not look too photo worthy, it is hard to resist eating all of the beef straight from the pot before it ever makes it to a tortilla.

Usually, the shredded beef burritos that I have ordered in Mexican restaurants turn out to be overcooked and flavorless. But these beefy babies are so flavorful, they just melt in your mouth goodness. Use a chuck roast or an inexpensive cut of beef, this is the best bet for your crockpot meal.

Add your favorite toppings for an incredible meal, invite your friends over, they will love you FOREVER!

 

Slow Cooker Shredded Beef Burritos
Yield: 7 burritos

Slow Cooker Shredded Beef Burritos

Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours 15 minutes

The key to making awesome smothered burritos is tender, shredded beef and a thick, flavorful sauce. It might not look too great, but it is hard to resist eating all of the beef straight from the pot before it ever makes it to a tortilla.

Ingredients

  • 2 pounds chuck pot roast
  • 1 28-Ounce Can Italian peeled tomatoes
  • 1-4 ounce can diced green chiles
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon chili powder
  • 1/2 can refried beans
  • Extras
  • 1 package flour tortillas
  • guacamole
  • salsa
  • cheddar cheese
  • sour cream
  • cilantro

Instructions

  1. Put beef ( I cut up the beef into four sections), seasonings, chiles, and tomatoes into a crockpot and cook on low for 7-8 hours, or until meat is very tender.
  2. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time.
  3. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.
  4. When beef is done (very tender and flakes off when stirred), taste and add salt, if desired.
  5. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course) and put your oven on broil.
  6. On an oven-proof plate, or cookie sheet even lay out a tortilla.
  7. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully, you know how to roll these).
  8. Pour some of the remaining sauce from the crockpot over the burrito to cover it.
  9. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
  10. Serve.
  11. Add whatever you like on top of your burrito.
  12. Salsa, guacamole, sour cream, hot sauce, cilantro~go for it!
  13. Makes 5-7 burritos, depending on how full you make them.

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Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Lois

Saturday 28th of April 2018

What is the actual size of the "large can Italian peeled tomatoes"??? I'm a novice cook and need everything spelled out in sizes/ounces etc. Thanks

Nettie

Saturday 28th of April 2018

Hi Lois,

It is the 28-Ounce Can. I will update that in the measurements.

Nettie

Eva Mcsorley

Tuesday 19th of January 2016

O MY GOODNESS..... thanks for a wonderful recipe!! just made this recipe today and everytime i walked in the house i kept saying "that smells so good" very easy to recipe to follow and taste amazing. this is a keeper!

nettiemoore11

Tuesday 19th of January 2016

I am so happy that you enjoyed it! Nettie

Michelle

Friday 1st of August 2014

This is a great way to use up leftover pot roast. My kids never want to have it a second night. Now they will and won't know it!

nettiemoore11

Friday 1st of August 2014

I am with you on this one Michelle, my kids are the same way with left overs! Score 1 for Mom!

Nicknvick@pipeline.com.au

Sunday 1st of June 2014

For me

Blair

Monday 27th of January 2014

Hi! I'm the editor of a slow cooker recipe site, AllFreeSlowCookerRecipes.com. I'd love to link to slow cooker recipes like this one on our site, which will bring traffic back to your blog. If you're interested in discussing working together, please contact me via our customer service (https://www.allfreeslowcookerrecipes.com/index.php/hct/contact_us_page). Thanks! Blair

nettiemoore11

Monday 27th of January 2014

Thank you Blair for visiting. That would be fine to link back to my recipe. Nettie

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