Beef N Bean Burrito Stack Crock Pot Slow Cooker Recipes

Steps:

• Brown ground beef, add onion and sautee 4 min more, add paprika, chili powder, pepper, bouillon and flour and stir well.
• Slowly add water and stir until thick.
• Mix cream cheese, 1/4 cup salsa and 1/4 cup shredded cheddar.
• Grease 10 inch pie plate and layer with 1 tortilla, spread with 1/2 the refried beans, 1/2 the hamburger, 1 cup lettuce, 1 tomato and 3/4 cup cheese, top with tortilla spread this layer with cream cheese mixture and also add an extra 1/4 cup grated cheddar sprinkled on top Place on top another tortilla and repeat with rest of beans, hamburger, lettuce, tomatoes and another 3/4 cup of cheese.
• Top with the last tortilla, 1/4 cup of slasa and 1/2 cup of cheese.
• Bake at 300 for 30 minutes on middle oven rack.

Steps:

• Trim fat from meat; rub seasoning mix over both sides of meat.
• Place meat in an electric slow cooker coated with cooking spray.
• Add ingredients through green chiles.
• Cover with lid; cook on low-heat setting for 9 hours.
• Remove meat from slow cooker, reserving cooking liquid.
• Shred meat with two forks.
• Combine meat and reserved cooking liquid; stir well.
• Add refried beans stirring to combine.
• Warm tortillas according to package directions.
• Spoon a heaping 1/3 cup meat mixture.
• Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.

Steps:

• Trim fat from meat; rub seasoning mix over both sides of meat.
• Place meat in an electric slow cooker coated with cooking spray; add onion, garlic vinegar, and green chiles.
• Cover with lid; cook on low-heat setting for 9 hours.
• Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.
• Combine meat and reserved cooking liquid; stir well.
• Warm beans and tortillas according to package directions.
• Spread 2 tablespoons beans down the center of each tortilla.
• Spoon a heaping 1/3 cup meat mixture on top of beans.
• Top each with 2 tablespoons cheese, 2 tablespoons tomato, and 1 tablespoon sour cream; roll up.
• I serve with additional salsa, chopped lettuces, cilantro and chopped green onions to garnish.

Steps:

• First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.
• Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.
• Spoon a small amount of sauce into bottom of the slow cooker.
• Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.