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)?
Once they’re fully prepared, they can be baked (or just pan fried if you prefer)! Serve with a helping of cilantro tomato rice or zesty cilantro lime rice!
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
Equipment
Ingredients
- 2 pounds chuck roast cubed, or stewing beef
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 poblano pepper chopped
- 2 cloves garlic minced
- 1 jalapeño chopped
- 19 oz red enchilada sauce
- 16 oz canned refried beans
- 8 large flour tortillas 12-inch
- 2 cups shredded Monterey jack cheese
Optional Toppings
- sour cream
- diced fresh tomatoes chopped
- chopped fresh cilantro
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree
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This recipe was adapted from Joyously Domestic!
easy to make but not a lot of flavor
One of our family favorites, I absolutely love this recipe, thanks for sharing.
Do you put the cheese inside the tortillas or just on top? I’m planning on making these for dinner tomorrow.
I put the cheese on top, but you could put a little extra cheese in the burrito if you like! Enjoy Myra!
This was very good! Will save and make again for sure!
So glad you enjoyed it!
Going in the rotation!!! Made tonight and we absolutely loved it. Used whole wheat tortillas and sprinkled the onion mixture on top before the cheese.
My husband and I have made this recipe many times now. It’s in our regular rotation! It’s simple and delicious.
I made this for dinner tonight.. turned out perfect! Served refried beans on the side as I used small tortillas.
So happy you enjoyed it.
Awesome
Since there are only two of us, can I make these and freeze leftovers? Do you think they would reheat well???
Sooooooo want to try this recipe ;o}
I think they’d freeze great! The tortillas might be a little bit soft once thawed but still delicious. As another option, you could freeze half of the meat mixture, and after thawing roll it in tortillas and bake.
Can you use black beans instead of re-fried beans for this recipe? If so would you add the black beans to the crock pot or cook separately?
Thanks
Hi Gretchen, if that’s what you prefer definitely give it a try! It sounds like a delicious option.
It’s was better than the Mexican restaurants we go to. Loved it. I like my food hot so would cook for an extra 15 minutes but it may be too hot! Holly’s mom
I’m so glad you loved this recipe, it’s a favorite of ours too!
Send recipe, please!
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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!
So glad you enjoyed it Angie!
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.
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!?
I haven’t tried freezing it but that sounds perfect!
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.
GOING TO TRY THIS WITH CHICKEN. WIFE DOESNT EAT MUCH RED MEAT BUT THINK SHE WILL LOVE THIS.
Thanks for the recipe, I love slow cooker recipes!