Crock Pot Burrito Meat Food

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.

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.

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 BURRITO MEAT

Steps:

• Add only 1/2 cup of water and the roast to crockpot.
• Cover and cook on LOW setting 6-8 hours, until meat is tender and falling apart.
• Remove roast from crockpot, allow to cool slightly; shred the meat, removing any remaining fat.
• Remove any liquid from the crockpot and reserve it.
• Place the meat back in the crockpot and season with salt, pepper, cumin, chili powder, garlic powder and/or taco seasonings of your choice. Mix well to coat meat.
• Let this cook on LOW setting for about 3-4 hours. If the meat is very lean and dries out, use some of the reserved liquid to moisten it a bit.
• Serve with warm flour tortillas, salsa, shredded lettuce, shredded cheese, chopped tomato, chopped onion, chopped cilantro, sour cream and/or guacamole.

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.

CHARLEY'S SLOW COOKER MEXICAN STYLE MEAT

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
• Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).