Slow Cooker Recipes
Tex-Mex Beef and Bean Burritos
Ingredients
- 1 boneless chuck roast
- 1 envelope dry burrito mix
- 1 to 2 tablespoons salsa (mild, medium or hot according to taste)
- About 1/4 cup water, just enough to cover bottom of slow cooker
- Flour tortillas
- 1 can refried beans
- Flour tortillas
- Grated Cheddar cheese
Instructions
- Place chuck roast in slow cooker.
- Add burrito mix and water.
- Turn the roast a few times to blend in the mix. Add the salsa.
- Cover and cook on LOW for 12 to 14 hours or until the meat is falling apart.
- Wrap flour tortillas in foil and warm in a 325 degrees F oven for 10 to 15 minutes.
- While tortillas are warming, heat up beans. During the last couple minutes add some grated Cheddar cheese.
- On the middle of the tortillas place some of the meat, some beans and some grated Cheddar cheese if desired.
- Leave about 1/2 inch at the top and the bottom and have the mixture go out to the sides a couple of inches.
- Fold over the top and the bottom.
- Fold one side, then the other.