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Slow Cooker Beef Burritos

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“This recipe originally from Cooking Light. I don't use taco seasoning, just a mix of my own to make it spicier, and to control salt content. I like to use dried chipotle powder in the rub, and add a chopped canned chipotle in sauce to the meat before cooking. Leftover canned chipotles in sauce freeze well, put 1 or 2 chiles to a baggie to use in chiles, mexican recipes etc. This recipe also good with black beans instead of refried.”
9hrs 20mins

Ingredients Nutrition


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

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