Crock Pot Beef For Burritos Recipes

Steps:

• Spray your slow cooker with non-stick cooking spray.
• Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
• When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
• On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
• Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
• Broil until cheese is bubbly, about 2-4 minutes.
• Makes 6-8 burritos, depending on how full you make them.

Steps:

• Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
• Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.

Steps:

• Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain., In a greased 4- or 5-qt. slow cooker, layer potatoes, sausage and cheese. In a large bowl, whisk eggs, milk, seasoned salt and pepper until blended; pour over top., Cook, covered, on low 3-3/4 to 4-1/4 hours or until eggs are set and a thermometer reads 160°. Uncover and let stand 10 minutes. Serve in tortillas with toppings of your choice.

Steps:

• Place beef roast in crock of a slow cooker. Sprinkle taco seasoning over the beef; top with onion slices.
• Cook on Low 8 to 10 hours.
• Remove beef to a cutting board and shred with a pair of forks. Return beef to slow cooker and season with seasoned salt.

Steps:

• Place first 6 ingredients in the crock pot.
• Cook on low for about 8 hours.
• Remove the roast from the crock pot & shred using 2 forks.
• Put the shredded roast in a serving bowl and add enough of the remaining crock pot sauce to moisten.
• Serve burrito-style with flour tortillas, guacamole, cheese, sour cream, and salsa.

Steps:

• Remove as much fat as possible from roast.
• Place roast in crock pot and cover with remainder of ingredients except tortillas.
• Cook on low for 8-10 hours.
• With fork shred roast and stir well with other ingredients in crock pot.
• Drain meat mixture well and serve in flour tortillas with your favorite toppings.
• Enjoy.

Steps:

• Rub London broil with taco seasoning. Spray slow cooker with cooking spray.
• Place onion in slow cooker top with meat.
• Sprinkle with vinegar.
• Cook on low for 8 hours.
• Serve with flour or corn tortillas and your favorite burrito or taco toppings.
• Re: lettuce, cheese, tomatoes, sour cream and salsa.

Steps:

• Place roast in crock pot.
• Sprinkle with taco seasoning, salt and pepper.
• Top with diced tomatoes.
• Cook on low 8-10 hours.
• Remove beef from crock pot and shred with two forks. Return beef to crock pot for 30 minutes or so.
• Serve rolled in flour tortillas with your favorite toppings or in taco shells with your favorite toppings.