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Slow Cooker Beef Burritos

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Slow cooker beef burritos are loaded with tender, saucy beef, refried beans, and cheese!
beef burrito on a white plate with sourcream on top and diced tomatoes. the end cut off and gooey, cheesy beef is oozing out. These beef burritos are one of my favorite comfort foods. What's not to love about beef stuffed burritos smothered with sauce and cheese?

Four process shots. First one, chunks of meat on a cutting board with salt and pepper on top. Second one, beef chunks browned in a large cast iron pot. Third one, chopped onions in the bottom of the slow cooker. Fourth one, the browned meat chunks, chipotle, garlic, beef boullin, taco seasoning and enchilada sauce poured on top. The enchilada sauce that used for this recipe starts off as store-bought. If you have a great homemade enchilada sauce, by all means, use it. My Chili Colorado Smothered Burritos has a homemade enchilada sauce.

 

Shredded beef in a white bowl with cilantro sprinkled on top.What is a smothered burrito?

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.

 

Four process shot. First refried beans and beef placed in the middle of a flour tortilla. Second, shredded cheese sprinkled on top. Third, side of the flour tortille folded in. Fourth, the bottom of the flour tortilla rolled over the top to form a burrito.How to wrap a burrito!

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.

 

Four process shots. First one, all the burritos placed in a white baking dish. Second one, onions being strained out of the sauce in the slow cooker. Third one, the strained sauce being poured over the top of the burritos. Fourth one, cheese sprinkled on top of the burritos in a white baking dish.Tips for making slow cooker beef burritos

  • This recipe makes 8 large burritos but you can easily adjust the recipe to make smaller ones.
  • These burritos can be made ahead of time for an easy weeknight meal. Or even frozen.
  • They can be baked all at once are heated up individually.
  • Freeze the leftover chipotle peppers for another use.

 

Eight burritos in a white dish with sauce and cheese melted over the top.What goes with slow cooker beef burritos?

 

Beef burrito on a white plate, with sourcream and diced tomatoes on top. With a side of cilantro rice and slices of limes.MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.

 

 

Yield: 8

Slow Cooker Beef Burrito

beef burrito on a white plate with sourcream on top and diced tomatoes. the end cut off and gooey, cheesy beef is oozing out.

Slow cooker beef burritos are loaded with tender, saucy shredded beef, refried beans and cheese. Topped with all your favorites.

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

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 -19oz can enchilada sauce
  • 1-19 oz can refried beans
  • 8-12inch size flour tortillas
  • 3-4 cups pepper jack cheese

Instructions

  1. 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.
  2. Add taco seasoning, chipotle pepper, beef bullion cubes,garlic and enchilada sauce.
  3. Cook on high 4-5 hours or low 7-8 hours.
  4. Remove meat chunks and shred with two forks.
  5. Strain the onions from the sauce and add them to the shredded beef. Set the remaining sauce aside.
  6. Preheat oven to 400 degrees.
  7. 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.
  8. Baked for 25 minutes.
  9. Serve with your favorite toppings

Notes

If you don't like spicy you can substitute tomato paste for the chipotle or just leave it out altogether.

Place the rest of the chipotle pepper in adobo sauce in a ziplock freezer bag and freeze for later.

This makes 8 large burritos. You can easily adjust the size.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 1030Total Fat 67gSaturated Fat 38gTrans Fat 0gUnsaturated Fat 25gCholesterol 187mgSodium 2904mgCarbohydrates 46gFiber 6gSugar 7gProtein 61g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.

Did you make this recipe?

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© Wendie
Cuisine: Mexican / Category: Entrees
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Comments

  1. Aimee

    How would this translate to cooking in the instapot? For how long would you do the beef?

  2. Wendie

    Technically enchiladas are made with corn tortillas and wet burritos with large flour tortillas. Also, a burrito is wrapped in a way that it is fully closed and an enchilada has the ends open. You can certainly call it whatever you want, as long as it tastes good right?

  3. Dolph

    I would call this an enchilada. Enchiladas are baked, whereas wet burritos are just burritos covered with sauce.

  4. Wendie

    I've never made this recipe with ground beef, if you try it let me know how it turns out 🙂

  5. Christine

    Can I make this with ground beef?

  6. Treena

    Nancy if you put whole can in it will be way to spicy 🌶 just one pepper from the can.

  7. Wendie

    Only one pepper, one can would be way too hot. You can freeze the rest for later use.

  8. Nancy

    In this slow cooker burrito recipe you say one chipolte pepper. Do you mean one actual pepper or one can of chipollte
    Peppers

  9. Wendie

    Yay Michele its a HUGE favorite in our house too. So happy you both loved it 🙂

  10. Michele Burchett

    Made this today for my husband for father's day. OMG !!!. It turned out soooo good. My husband loved it. This recipe is definitely a keeper.

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