Slow Cooker Beef Burritos

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slow cooker beef burrito

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!


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Slow Cooker Beef Burritos

Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours
Author Holly Nilsson
Course Dinner, Entree
Cuisine American
This is a delicious Slow Cooker Beef Burrito recipe with tender shredded beef and beans! 


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  • 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

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  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 9x13 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.
Nutrition Information
Calories: 3438, Fat: 227g, Saturated Fat: 103g, Cholesterol: 720mg, Sodium: 3526mg, Potassium: 2838mg, Carbohydrates: 143g, Fiber: 8g, Sugar: 16g, Protein: 194g, Vitamin A: 50%, Vitamin C: 274.6%, Calcium: 204.5%, Iron: 130.5%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Beef Burritos, slow cooker, Slow Cooker Beef Burritos


This recipe was adapted from Joyously Domestic!

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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!

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  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!?

    1. That might make the tortillas soggy. You might want to wrap it up and freeze it, in a separate container freeze the sauce then just defrost the sauce and pour is over the burritos when you are ready to put it in the oven.