Slow Cooker Beef Burritos

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slow cooker beef burrito

How to Make Slow Cooker Beef Burritos


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I love burritos… and tacos, enchiladas, nachos … ok all Mexican!  It’s even better when most of it cooks up in the slow cooker all day!

When I saw this amazing Chile Colorado Burrito  recipe at Joyously Domestic, I KNEW I had to give it a try!  This is a delicious Slow Cooker Beef Burrito recipe with tender shredded beef and beans!  It’s very simple, just pop your ingredients into the slow cooker and let them simmer.  Just before serving, wrap up your burritos and pop them into the oven for a few minutes!

I used homemade enchilada sauce in these (to cut down the salt) but feel free to use your favorite brand to make this recipe a breeze!

REPIN SLOW COOKER BEEF BURRITOS

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Slow Cooker Beef Burritos

I love burritos… and tacos, enchiladas, nachos … ok, all Mexican!  It’s even better when most of it cooks up in the slow cooker all day!

Ingredients:

  • 1 1/2 lbs . stewing beef
  • 1 large onion , sliced
  • 1 yellow bell pepper
  • 1 (at least 19 oz) can of enchilada sauce (or homemade sauce)
  • 1 can refried beans
  • 8 large flour tortillas
  • 2 cups cheddar cheese

Optional Toppings

  • Sour cream
  • Chopped Tomatoes
  • Cilantro

Directions:

  1. In a large pan brown beef cubes. Place in crockpot with onion and cover with enchilada sauce. This recipe will cook on high 4 hours or low 7-8 hours. Add sliced bell pepper during last 30 minutes.
  2. Once beef is fork tender, remove from slow cooker with a fork and shred.
  3. Preheat oven to 400 and remove all onions and peppers from sauce and add to beef. Meanwhile, heat refried beans on the stove top or in the microwave.
  4. 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).
  5. Place the wrapped tortillas seam side down in a 9×13 pan. Top with remaining sauce (from slow cooker) and cheddar cheese. Bake 10-15 minutes or until hot and cheese is melted.
  6. Serve with desired toppings.

©Holly Nilsson for SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

 

This recipe was adapted from Joyously Domestic!

Holly

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

8 comments on “Slow Cooker Beef Burritos”

  1. I made this yesterday and it was delicious! Be sure to brown the meat before you put it in the Crock-Pot as this makes a big difference. I used hot enchilada sauce and added salt, pepper, and garlic powder to the meat sauce. It was spicy, but the beans and cheese balanced it out. Definitely a keeper!

  2. I have been making this same recipe for a while now. To make life even easier I mix the refried beans with the beef and sauce together to place on the tortilla, sometime extra cheese. If you have a Panini grill that has flat sides to it, you can fill these burritos with all the fixings like the fast food taco places, Rice, tomatoes Guacamole and toast the outside they are awesome.

  3. If I want to freeze this, would you just cook the beef and assemble the burritos, pour over enchilada sauce, put cheese on top and freeze? Then before eating, heat in oven until hot throughout!?

  4. GOING TO TRY THIS WITH CHICKEN. WIFE DOESNT EAT MUCH RED MEAT BUT THINK SHE WILL LOVE THIS.

  5. Thanks for the recipe, I love slow cooker recipes!

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