Crock Pot Beef Burrito


2 pounds boneless beef chuck or other pot roast


1 jalapeno chile, seeded and finely chopped


1 clove of garlic, crushed


1 teaspoon beef bouillon granules, or 1 cube


1 chopped onion


1/2 teaspoon chili powder


1/2 teaspoon ground cumin


2 tablespoons chopped fresh cilantro


1/2 teaspoon salt


1 can (16 oz.) refried beans, heated


6 to 8 tortillas, warmed



Trim away all fat from meat. In crockpot combine meat, chile, garlic, bouillon, onion, chili powder, cumin, cilantro and salt. Cover and cook on LOW 8 hours or until meat is very tender. Remove meat from crockpot. With 2 forks shred meat, combine with 3/4 cup cooking juices. Spread warm tortillas with refried beans, add shredded beef. Fold over sides and then roll up. Serve warm.

Add shredded cheeese and salsa to this if desired.


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