Slow Cooker Steak Burritos
23 Comments Sep 15, 2022
Updated Oct 21, 2022
This post may contain affiliate links. Please read our disclosure policy.
Only a few ingredients to make the BEST slow cooker steak burritos. Cubed steak, seasonings, and salsa are a magical combination in the crockpot. This meat tastes just like Chile Colorado!
Want to try another yummy steak recipe? Check out my Tasty, Easy Recipe for Slow Cooker Pepper Steak with Onion!
Table of Contents
Why this recipe works
Family friends would always come to town and make this dish with cut-up steak and jarred salsa on the stove-top and serve with homemade tortillas. I make this version in the slow cooker with steak or stew meat and it is just as good!
You wouldn’t think cheap salsa would make for a good burrito, but you’re wrong! Something magical happens in the slow cooker when the beef slow cooks with the store-bought salsa! We often make this recipe when we have bought steaks, but the weather isn’t right for grilling! Oh, and it’s also very budget-friendly! Put this steak burrito recipe on your menu ASAP!
Recipe Ingredients
- Steak: Top sirloin with fat trimmed off is a great cut for the recipe; however, you can also use stew meat.
- Salsa: I use Pace Picante salsa and any heat level will do.
- Seasonings: Salt, pepper, and garlic powder are the only seasonings needed.
- Tortillas: Love homemade tortillas but don’t have time? We love these tortilla land tortillas that you brown in a dry skillet.
- Toppings: You can’t go wrong with sour cream and shredded cheddar cheese for the toppings. Of course, you can always add more (see topping suggestions below).
Step One – Cook steak (cubed sirloin) on all sides.
Step Two – Pour in salsa.
Step Three – Transfer into the slow cooker.
Step Four – Cover and cook on HIGH for 3 hours. Be sure to leave the lid on during the entire cooking time.
How to serve:
- Burritos – A nice helping topped with sour cream and shredded cheese wrapped inside a flour tortilla is the classic way of serving these steak burritos. Or make tacos with pan-fried corn tortillas.
- Taco Salad or on Rice – You can also use the meat mixture for a taco salad topping or poured over a bed of Mexican rice, white rice or cilantro lime rice with sliced avocado. Leftovers make for a perfect lunch.
- Toppings – Other topping suggestions are canned beans (pinto beans or black beans), pico de gallo, diced tomatoes and onions, guacamole, chopped cilantro, and extra salsa. You can also grill up some of your favorite veggies to add on top!
Recipe FAQs
Yes. It will yield the same results and will be much cheaper.
Absolutely, especially if you have a favorite recipe!
Although it’s yummy as-is, you can add taco seasoning for added Mexican flavors.
You can make it hotter to taste simply by using spicy salsa or by adding chipotle peppers or jalapeno.
Yes! Brown the flank or skirt steak first. Then shred before serving. Cook on HIGH For
4 hours.
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Steak Burritos
Equipment
Ingredients
- 16 oz. picante salsa, any heat level; I used Pace
- 1 lb. top sirloin, 1 inch cubes, trimmed of fat (can use stew meat)
- 1/4 tsp. salt, to taste
- 1/8 tsp. pepper, to taste
- 1/4 tsp. onion powder
- 1 Tbsp. vegetable oil
For Serving
- Tortilla Land Tortillas, cooked according to package directions
- sour cream
- cheese
Instructions
- Toss the beef cubes with salt, pepper, and onion powder.
- On the stove, heat a skillet over medium-high heat.
- Once hot, add the oil to the pan.
- Add the beef and brown on all sides; the meat won't be cooked through.
- Pour in the salsa into the pan with the beef and scape up any meaty bits off the bottom of the pan.
- Transfer it all 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!
Sarah’s Notes
- To make your steak burritos spicy, add 1 diced jalapeno, or 1 chipotle pepper in adobo sauce.
- If you desire to use skirt steak or flank steak, brown the meat as directed. Cook on HIGH for four hours. Shred before serving.
- If you happen to have leftovers, they will be good in the fridge for three days.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Mexican Food Recipes for your Crock Pot:
- Slow Cooker Refried Beans
- Slow Cooker Refried Black Beans
- Slow Cooker Spicy Pinto Beans
- Slow Cooker Jalapeno Corn
- Spanish Rice from Lil- Luna! Amazing stuff. Try it!
This was absolutely amazing! Just made it two days ago and making it again today lol
I am SO happy you tried this! It’s such a simple but AMAZING recipe. I wish everyone would try it.
Add salsa AFTER cooked meat is already in the slow cooker. Less messy.
Yes, but adding it to the pan gets the brown bits off the bottom of the pan! Though it works either way.
Looks amazing! Will this recipe work on low for say 6 to 7 hours?
Yes, that time will work great.
Where do you find Tortilla Land tortillas? What section of your grocery store? Thanks
I usually find them next on the bottom shelf under the refrigerated pasta, next to the mozzarella cheese.
Thanks!
My store does not have the mozzeralla cheeze. I find tortilla within the glass case by pita breads.