This Slow Cooker Smothered Beef Burritos Recipe is better than take out!
It’s been awhile since I’ve posted a Mexican recipe. This meal is everything you would want, beef, cheese and carbs. Beef and enchilada sauce cook all day, then I make burritos with the meat, beans and cheese, then cover those with the sauce and more cheese.
Below is the sauce and meat after they have cooked all day.
Here are the burritos after I put them together with the beef, beans, cheese and the sauce.
Below is my YouTube video of how to make these Slow Cooker Smothered Beef Burritos. You can follow me on YouTube, here.
- 2 lbs. beef stew meat (cubed beef roast)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. oregano
- 4 oz. can fire roasted green chiles
- 1 small yellow onion
- 28 oz. can red enchilada sauce
- 2 cups shredded cheddar cheese
- 16 oz. can refried beans
- 8 flour tortillas
Slow Cooker Size:
- 5 quart or larger
- Add the beef to the slow cooker. Add the salt, pepper, oregano, onion, diced chile peppers and the enchilada sauce. Stir.
- Cover and cook on low for 6-8 hours.
- When the cooking time is done, warm the refried beans in the microwave or the stove top. Add a spoonful of beans to each tortilla and a scoop of beef and a sprinkle of cheese. Roll the burritos up.
- I chose to heat up 4 of the burritos in the slow cooker, I removed part of the sauce and then added the burritos, then drizzled a little sauce over them and added more cheese on top. I turned the slow cooker to high and let the burritos heat up for 20 more minutes.
- If you want to heat all the burritos at once, I recommend a 9x13 casserole dish. Pour sauce over the burritos and top with cheese, add the casserole dish to preheated oven set to 350 degrees and cook for about 10 minutes.
- One other option is to nuke each burrito in the microwave with sauce and cheese on top.
You may also like: Slow Cooker Whole Chicken with Stuffing