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Slow Cooker Beef Burrito Recipe

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4 from 15 reviews

This Slow Cooker Beef Burrito recipe features tender, saucy shredded beef cooked low and slow with spices and enchilada sauce, wrapped in warm flour tortillas with refried beans and melted pepper jack cheese. Baked until bubbly and topped with your favorite garnishes, these burritos make a delicious and satisfying meal perfect for easy weeknight dinners or gatherings.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 burritos

Ingredients

Beef and Sauce:

  • 2 ½ lbs beef chuck roast, cut into chunks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 package 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

Burrito Assembly:

  • 1 (19 oz) can refried beans
  • 8 flour tortillas (8-12 inch size)
  • 3-4 cups pepper jack cheese, shredded

Instructions

  1. Brown the Beef: Heat a large pot or skillet over medium-high heat and add olive oil. Season beef chunks with salt and pepper, then brown each side for 1-2 minutes until lightly seared. This step locks in flavor.
  2. Prepare the Slow Cooker: Transfer browned beef to the slow cooker. Add chopped onion, taco seasoning, chipotle pepper, beef bouillon cubes, minced garlic, and enchilada sauce. Stir to combine.
  3. Cook the Beef Low and Slow: Cover and cook on high for 4-5 hours or on low for 7-8 hours until the beef is very tender and easily shredded.
  4. Shred the Beef: Remove beef chunks from slow cooker and shred with two forks. Strain the onions from the cooking sauce and mix them back into the shredded beef. Reserve the strained sauce for later.
  5. Preheat and Assemble Burritos: Preheat your oven to 400°F (200°C). Lay a tortilla flat and spread ¼ cup of refried beans, ½ cup of shredded beef, and 2-3 tablespoons of pepper jack cheese down the middle. Fold in the sides and roll tightly. Repeat with remaining tortillas.
  6. Arrange and Bake: Place each burrito seam-side down in a 9×13 inch baking dish. Pour the reserved enchilada sauce over the burritos and sprinkle the remaining cheese on top.
  7. Bake: Bake in the preheated oven for 25 minutes until cheese is melted and bubbly.
  8. Serve: Remove from oven and serve hot with your favorite toppings such as sour cream, salsa, guacamole, or chopped cilantro.

Notes

  • If you prefer less spice, substitute tomato paste for the chipotle pepper or omit it entirely.
  • Store any leftover chipotle pepper in adobo sauce in a sealed ziplock bag and freeze for future use.
  • This recipe yields 8 large burritos but can be adjusted to make smaller or fewer portions.
  • To freeze burritos, place cooled burritos in a freezer-safe container and freeze for up to 3 months. Reheat before serving.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/slow-cooker-beef-burrito-recipe/