Burritos For The Crock Pot Food

SLOW COOKER BEEF BURRITOS

Steps:

• In a large pan brown beef cubes with oil. Place in crockpot with onion, poblano pepper, jalapeno, and garlic and cover with enchilada sauce. Cook on high 4 hours or low 7-8 hours.
• Once beef is fork tender, remove from slow cooker with a fork and shred.
• Preheat oven to 400°F and remove all onions and peppers from sauce and add about ½ cup to the beef, just until moistened. Meanwhile, heat refried beans on the stovetop or in the microwave.
• Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas (if you don't know how, most packages of tortillas will have directions on wrapping).
• Place the wrapped tortillas seam side down in a 9x13 pan. Top with sauce from slow cooker and cheese. Bake 10-15 minutes or until hot and cheese is melted.
• Serve with desired toppings.

SLOW-COOKED PORK BURRITOS

Steps:

• Cut roast in half; place in a 4- or 5-qt. slow cooker. In a small bowl, mix broth, taco seasoning, parsley, garlic, pepper and salt; pour over roast. Cook, covered, on low 8-10 hours or until meat is very tender., Remove pork from slow cooker; cool slightly. Shred meat with two forks. Skim fat from cooking juices. Return cooking juices and pork to slow cooker. Stir in beans and chilies; heat through., Spoon 1/2 cup pork mixture across center of each tortilla; add toppings as desired. Fold bottom and sides of tortilla over filling and roll up., To freeze burritos: Roll up burritos without toppings. Wrap individually in paper towels, then foil. Transfer to a resealable plastic bag. May be frozen for up to 2 months. To use frozen burritos, remove foil. Place paper towel-wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings as desired.

SLOW-COOKER BREAKFAST BURRITOS

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.

BURRITO MEAT IN THE CROCK POT

Steps:

• Season meat with salt and pepper as you normally would a roast.
• Dump everything in the crock pot.
• Cook on low for 6-8 hours or until meat can be easily pulled apart with a fork.
• Serve shredded in juice.

CROCK POT SHREDDED BEEF BURRITOS

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.

CROCK POT SMOTHERED BURRITOS

Steps:

• Add the beef, enchilada sauce, green chiles, onion, taco seasoning, salt and pepper to the crock pot.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours.
• Warm the refried beans in the microwave.
• Place a spoonful amount of refried beans on each tortilla.
• Then top with the beef from the crock pot and sprinkle with the cheddar cheese.
• Roll the burritos tightly.
• Empty all the remaining sauce from the crock pot and place the burritos in the crock pot.
• Drizzle the sauce over the top of the burritos and cover with all the remaining shredded cheese.
• Cook on high for 20 minutes to warm the burritos and melt the cheese.

BURRITOS FOR THE CROCK POT

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.

MEXICAN CHICKEN BURRITOS (CROCK POT)

Steps:

• Add broth, salsa and flour in crock pot, mixing well.
• Add onion and garlic, stir together.
• Place whole chicken in crock pot.
• Cook on low for 6 hours.
• Remove chicken and shred meat with 2 forks, discard all bones and other unwanted parts.
• Then run juice thru a blender to make a smooth liquid.
• Return liquid to crock pot.
• Add sour cream to juice in crock pot stirring well.
• Add chicken pieces and let heat on low until ready to serve.
• Heat beans and tortillas serve with cheese to make burritos.
• Enjoy.

CROCK POT BEAN BURRITOS

Steps:

• Spray sides of Crockpot with cooking spray or use a Crockpot liner.
• Mix together chili powder, garlic powser, onion, pinto beans, tomoato sauce and diced tomatoes in a medium sized bowl.
• Place 3/4 cup tomato mixture in bottom of Crockpot. Spread refried beans onto a tortilla.
• Place tortilla in Crockpot. Sprinkle with 1/3 cup shredded cheese. Spread 3/4 cup tomato mixture on top. Continue the process, alternating tortillas, cheese and tomato mixture until you end with cheese on the top.
• Cook on low for 3 1/2 hours.

SLOW COOKER SHREDDED BEEF FOR TACOS AND BURRITOS

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.

BURRITOS (CROCK POT)

Steps:

• Combine all ingredients except tortillas in a greased slow cooker.
• Cover and cook on low heat 6-10 hours.
• Spread hot bean mixture on flour tortillas.
• Fill with favorite burrito toppings.
• Fold and enjoy!