Shredded Beef Burrito Crock Pot Recipe
Looking for a inexpensive, yummy meal? Well, look to the Southwest! I love Mexican food, and so does my family. My ex-mother-in-law gave it to me. She was married to a Latino man who’s mother showed her how to make all kinds of wonderful Latin delicacies.
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I’ve been making this recipe for years. It’s super easy. With a little planning your family could be enjoying this tasty dinner tonight!
If you have a Crock Pot and don’t use it, you’re missing out! Cheaper cuts of meat can be absolutely delish if cooked long enough in a slow cooker. Don’t miss our beef roast buying guide for tips on getting the most for your money, and what to avoid!
No Beans About It!
Be sure to use the right beans! Because, they can be difficult to find in some areas. There are various brands, but the whole pinto beans flavored with jalapeños are best for this recipe.
My MIL was very clear: you MUST use Ranch Style beans. So, I wrongly thought that was a type of beans (and, technically it is), but she was referring to the brand name. Turns out, I can’t find those in Wisconsin and so I’ve substituted with La Costena without a problem.
Gimmie’s Shredded Beef & Bean BurritosPrint
This delicious recipe is a family favorite, and nobody has to know how easy it is! Just be sure to find the right beans, or your dish will lack flavor. Because, a lot of the taste comes from the beans and jalepenos. Don’t worry, it’s really not that hot!
- 1 (5 lb) roast — See guide to roast cuts (below) for more info.
- 1 can (15 oz) Ranch Style Pinto Beans with Jalapeños
(recommended type pictured, below. NOTE: for less spicy, choose plain pinto beans or beans without jalapeño peppers.)
- salt (to taste)
- pepper (to taste)
- Place 2 cups water and roast in slow cooker and cook on low for 8 hour cook time (high for 5 hour cook time) – approx. time
- With 1 hour cook time left, drain any water left in slow cooker and add 1 can Ranch Style pinto beans
- Cook until roast shreds easily with fork
- Optional: add 1 can corn or finely chopped peppers (green, red, chili)
- Serve in warm tortilla, can be topped with shredded cheese, tomatoes, lettuce, sour cream, etc.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Slow Cooker
- Cuisine: Mexican
Keywords: slow cooker, Crock-Pot