Slow Cooker Beef Burritos.”

It doesn’t get much easier than a Slow Cooker Beef Burrito. Tender beef cooked low and slow in the Slow Cooker on top of a layer of refried beans stuffed into your favorite burrito wraps to make the most amazing burritos with the most amazing flavor!

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Shredded beef burritos are the perfect meal for the whole family and are a fun alternative to serve on Cinco de Mayo. These would go well with Slow Cooker Chicken Burritos and some Smothered Burritos. These classic burritos are so good, that they’ve quickly become some of our go-to recipes.

Why These Burritos Work

I love meal prepping and making these burritos ahead of time so they’re ready to go for a busy weeknight meal like these Chili Colorado Burritos. This makes dinner time so much smoother when I already have something started and ready to go. They’re also great to make ahead of time and freeze a bunch for later in a freezer bag. Thaw and reheat when ready to enjoy.

Let’s Gather the Ingredients

• Beef- I used beef chuck roast cut into chunks. You could use beef stew meat.
• seasonings- salt, black pepper, packet of taco seasoning, minced garlic cloves, and beef bouillon cubes
• olive oil
• chopped white onion
• chipotle pepper in adobo sauce
• adobo sauce
• enchilada sauce- store-bought or homemade enchilada sauce
• refried beans
• flour tortillas- 8inch tortillas or 12-inch tortillas will work
• cheese- pepper jack cheese or other shredded cheese 

How To Make Slow Cooker Beef Burritos

• Step 1: Place big chunks of beef in a large pot, skillet, or Dutch oven with cooking oil. Season meat with salt and pepper. Brown meat on both sides. 
• Step 2: Place chopped onions on the bottom of the Slow Cooker and add browned meat on top of the onions. 
• Step 3: Add taco seasoning, chipotle pepper, beef bullion cubes, minced garlic, and enchilada sauce on top of the beef. Cover the cooker with the lid and cook. 
• Step 4: Use two forks or meat claws to shred meat. 

• Step 5: Use a mesh strainer to strain cooked beef from the sauce to be used in burritos. Strain onions if you want to add those to your burritos too. Set sauce aside.
•  Step 6: Lay the tortilla flat and add a layer of refried beans, a layer of shredded meat, and some shredded cheese. 
• Step 7: Fold the sides of the tortilla in. 
• Step 8: Roll the bottom of the tortilla up and roll the burrito closed. Repeat with the rest of the burritos. 

• Step 9: Carefully lay the burritos seam-side down in a baking dish.
• Step 10: Pour some of the strained sauce over the top of the burritos and add the rest of the shredded cheese on top before baking. Serve a smothered burrito with your favorite toppings and enjoy.

Recipe Tips

• I find that warm flour tortillas are easier to work with, they’re more pliable. You can heat them in a skillet on the stovetop or for a few minutes in the microwave before filling them.
• Leftover beef should be stored separately from the tortillas and should be kept in the fridge for up to 3-4 days in an airtight container. Leftover beef can be frozen in a freezer-safe bag or container or you can freeze the baked burritos for later.
• One single chipotle pepper can bring some heat, if you don’t want any heat, use tomato paste instead.