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.
Recipe Faq's
A smothered burrito also known as a wet burrito. It's a burrito that has been covered with enchilada sauce and cheese. Baked and topped with all your favorite toppings.
Add your filling down the center. Fold in both sides, bring up the bottom up over the filling. Keeping everything tight finish rolling it out.
Instead of refried beans, you could do black beans. You could stuff your burritos with other ingredients like fresh pico de gallo, homemade salsa, premade fajita veggies, shredded lettuce, diced tomatoes, olives, sliced bell peppers, green chiles, and a dollop of sour cream.
Your favorite chips and salsa, chips and guac, or chips and queso always go great with Mexican Beef Burritos or any other Mexican food really. Some Mexican rice or cauliflower rice would work too.
More Slow-Cooker Recipes
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Slow Cooker Beef Burrito
Equipment
Ingredients
- 2 ½ lbs beef chuck roast cut into chunks
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large white onion chopped
- 1 pkg taco seasoning
- 2 beef bouillon cubes
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- 3 cloves garlic minced
- 1 -19 oz can enchilada sauce
- 1-19 oz can refried beans
- 8-12 inch size flour tortillas
- 3-4 cups pepper jack cheese
Instructions
- Heat a large pot or skillet and add oil. Season meat with salt and pepper. Brown the meat cubes 1-2 minutes on each side. Place meat in the slow cooker with chopped onions.
- Add taco seasoning, chipotle pepper, beef bullion cubes,garlic and enchilada sauce.
- Cook on high 4-5 hours or low 7-8 hours.
- Remove meat chunks and shred with two forks.
- Strain the onions from the sauce and add them to the shredded beef. Set the remaining sauce aside.
- Preheat oven to 400 degrees.
- Lay a tortilla out on a flat surface. Add ¼ cup refried beans, ½ cup shredded beef, 2-3 tablespoon cheese. Fold the side of the tortilla in and roll. Repeat. Place the burrito seam side down in a 9x13 baking dish. Pour the strained sauce over the top and add the rest of the cheese.
- Baked for 25 minutes.
- Serve with your favorite toppings
I have done this recipe with chuck roast 90min,pork loin roast 40min, and chicken breast 25min. They all work great. The chipotle is a little hot for the kiddos.
So I add one jar medium herdez salsa casera to pot with shredded meat and refried beans. Definitely a family favorite.
I have not made this in an instant pot. It should work fine though.