Crock Pot Shredded Beef Burritos Recipes

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 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.

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:

• Place chicken breasts in crock pot with chicken broth and cook on high for 3-4 hours or on low for 5-6 hours. They're done when you can shred them easily.
• Meanwhile, make a Spanish Rice. I use Rice-A-Roni.
• Shred chicken and save 1 1/2 cups of chicken broth in the crockpot. If you need more, just add water. Add shredded chicken back to broth.
• Add packet of burrito seasoning and can of refried beans to chicken mixture and stir.
• Heat through.
• Heat tortillas according to directions.
• Place some spanish rice on tortilla.
• Add some chicken over the rice, a scoop of black beans and some sour cream to taste.
• Roll burrito and enjoy! I use 2 tortillas so it doesn't break because I like to pick it up. My husband pours some burrito sauce from the crock pot over the top and eats with a fork.