Slow Cooker Beef Burritos make the perfect entrée for any occasion! Filled with shredded beef and refried beans they’re a hearty recipe that is great for a crowd! I mean, who doesn’t love Mexican food (or slow cooker recipes)?
How to Make Beef Burritos
Burritos are one of my favorite foods (along with chicken enchiladas) and when I laid my eyes on these amazing burritos, I knew I had to have them. These beef burritos take a few steps but they’re not difficult to make and most of the time spent is hands off.
- Combine beef, onions, peppers and seasonings in a slow cooker. Cook until fork tender.
- Shred beef and combine with sauce.
- Place in tortillas with cheese and refried beans (add rice or any other add-ins you’d like).
Bake or Crisp
Ensure you wrap the burritos tightly to keep everything inside. Now that the burritos are prepared, you can either eat them as is, bake them or add them to a pan to crisp the outside.
- To Crisp Burritos: Wrap burritos tightly. Brush a non-stick pan with olive oil and place burrito seam side down over medium heat. Cook until crisp and turn. Once all sides are crisp, serve warm with toppings.
- To Bake Wet Burritos: This is my personal favorite way to serve burritos. Place filled burritos seam side down in a 9×13 casserole dish. Top with sauce (from the slow cooker) and cheese. Bake until heated through.
How to Shred Mexican Beef
Put the cooked beef in a shallow dish. Using two forks, one in each hand, and shred each piece of beef until it is shredded the way you like it.
Most classic burritos have shredded beef instead of ground beef in them and it doesn’t take much to make the real thing!
What to Add to Beef Burritos
The great thing about most Mexican-style foods like burritos is that each one can be completely different!
Assemble bowls of sour cream, salsa, olives, jalapenos, green chiles, sliced bells peppers, diced tomatoes, diced onions, guacamole, and black beans and let your guests add their favorite toppings! Don’t skimp on the cheese; everyone loves cheesy burritos!
Freezing Leftover Beef
- To freeze beef bean burrito mixture, make sure it is thoroughly chilled before putting into a zippered bag with the date written on the outside so you know when to eat it by.
- To thaw the mixture, take the bag or container out of the freezer and let it thaw overnight in the refrigerator. If you are pressed for time, you can thaw it in the microwave for a few minutes.
More Mexican Slow Cooker Recipes
- Pork Carnitas Recipe (Slow Cooker) – perfect for tacos
- Crock Pot Tortilla Soup – filling and delicious
- Crock Pot Chicken Enchiladas Recipe – family favorite meal
- Crockpot Chicken Tacos – Great on salads or in tacos, freezes well
- Slow Cooker Chicken Enchilada Soup – quick prep time
- Slow Cooker Barbacoa Beef – a family favorite
Slow Cooker Beef Burritos
- 2 lbs cubed chuck roast or stewing beef
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 poblano pepper chopped
- 2 cloves garlic minced
- 1 jalapeno chopped
- 1 can enchilada sauce or homemade sauce (at least 19 oz)
- 1 can refried beans
- 8 12" flour tortillas
- 2 cups Monterey Jack cheese
- sour cream
- tomatoes chopped
- 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 1/2 cup to the beef, just until moistened. Meanwhile, heat refried beans on the stove top 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.
This recipe was adapted from Joyously Domestic!