Slow Cooker Steak Burritos
This recipe for slow cooker steak burritos is actually a family recipe, but originally made on the stove top, not the slow cooker. My ethnicity is Native American Indian (and Hawaiian), but the foods I grew up on were mostly american, or hispanic. Family friends who are from the same indian tribe as my family would visit our family often, and make homemade tortillas, and what we called Chile meat. My mom, Bea, and I would make tortillas all day, about a hundred of them (there was only 6 of us to eat them!) And for dinner, we would make “chile meat” which consisted of browned cubed up steak, and adding a jar of salsa to the pan, seriously delicious. You wouldn’t think a jarred salsa would make a meal outrageous, but cooking it with the beef somehow changes it.
After growing up, and having a family of my own, I have made these steak burritos on the stove-top, but realized I wanted the meat more tender! Light bulb came on! Why not add the concoction to the slow cooker, and let the meat tenderize! And the result was fabulous. The slow cooking made the sauce even richer and beefier.
And since I have a full-time job, and a little one, I have no energy to make homemade tortillas, what’s the next best thing? Tortilla Land uncooked tortillas! You brown them, and they puff up a bit, just like homemade, and they only have 5 ingredients in them! Just Scoop this Slow Cooker Steak Burritos filling on them, and dinner is ready!
The rice that’s pictured above is Spanish Rice from Lil- Luna! Amazing stuff. Try it!
- 1 16 ounce jar pace picante salsa- mild medium, or hot salsa
- 1 pound top sirloin cut up into 1 inch squares, trimmed of fat
- onion powder
- cooking oil
- Tortilla Land Tortillas
- Sour cream
- cheese optional
- Sprinkle the beef cubes with salt, pepper, and onion powder. Set a skillet to medium high heat, and add enough cooking oil to coat the bottom of the pan. Add the beef, and brown on all sides, not worrying about cooking the meat through.
- Add the salsa to the pan, and with the spatula, scape up any meaty bits off the bottom of the pan. Add the meat, and sauce to the slow cooker.
- Put the lid on, and set to HIGH for 3 hours. Do not open the lid during cooking time.
- Serve on tortillas with cheese and sour cream. Enjoy!
Shared at: Food is Love Recipes, Jam Hands(Recipe Sharing Monday), Yesterfood(Treasure Box Tuesday), The Gunny Sack(Time to Sparkle), Miz Helen’s Blogspot(Full Plate Thursday) Kitchen Dreaming(Weekend Social)