Best Slow Cooker Beef And Bean Burritos Recipes

SLOW COOKER BEEF BURRITOS

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 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.

SHREDDED BEEF BURRITO FILLING

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.

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

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.

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.