Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print Recipe
4.91
from
10
votes
Slow Cooker Steak Burritos
This family recipe of simple ingredients has been converted to the slow cooker producing the tenderest steak filling for burritos.
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
10
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Servings:
4
Calories:
208
kcal
Author:
Sarah Olson
Equipment
Slow Cooker Size: 4 quart or larger
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
US Customary
-
Metric
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!
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.
Nutritional values do not include the tortillas or toppings.
Nutrition
Calories:
208
kcal
|
Carbohydrates:
8
g
|
Protein:
27
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
67
mg
|
Sodium:
936
mg
|
Potassium:
728
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
544
IU
|
Vitamin C:
2
mg
|
Calcium:
59
mg
|
Iron:
2
mg