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Slow Cooker Beefy Burritos

This recipe is so easy! You can control the heat by the choosing different salsas. Serve it with sautéed peppers and onions, Mexican Rice, lettuce, tomatoes, cheese, salsa and sour cream. Yummy!

slowcookerbeefyburritos


Recipes

1

2

3

4

5

6

Servings

8

16

24

32

40

48

Ingredients
Chuck or English roast

1 lb.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs.

Salsa (pick the level of heat)

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

On Hand Ingredients
Canned kidney beans, drained and rinsed

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

Canned Great Northern beans, drained and rinsed

15 oz.

30 oz.

45 oz.

60 oz.

75 oz.

90 oz.

Flour tortillas

8

16

24

32

40

48

Optional filling ingredients: lettuce, tomato, cheese

 

Assembly Directions:
Trim roast and discard and visible fat. Cut roast into bit sized pieces. Place roast into a freezer bag or container. Add salsa.

Freezing Directions:
Seal, label, and freeze.

Serving Directions:
Thaw in refrigerator overnight. Place meat mixture in slow cooker. Cook on low for 6 to 8 hours. Drain and rinse kidney and great northern beans. Add to slow cooker. Turn on high and continue to heat until beans are hot. Serve fajita style using tortillas.

Comments:
We usually serve these with sautéed peppers and onions, Mexican Rice, lettuce, tomatoes, cheese, salsa and sour cream.

Nutritional Info:
No optional ingredients are included in the nutritional info.
Per Serving: 367 Calories; 9g Fat (20.9% calories from fat); 23g Protein; 50g Carbohydrate; 7g Dietary Fiber; 39mg Cholesterol; 707mg Sodium.
Exchanges: 3 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.