Slow Cooker Shredded Beef Burritos Food

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.

SLOW COOKER BEEF BURRITOS

Steps:

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

SHREDDED BEEF FOR TACOS OR BURRITOS

Steps:

• Place onion in slow cooker and top with beef roast.
• In a small bowl, whisk together remaining ingredients and pour over beef roast.
• Cook on low for about 8 hours.
• Remove roast from slow cooker, reserving juice.
• Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
• Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.

SLOW-COOKED BEEF BURRITOS WITH GREEN CHILES

Steps:

• Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low 7-8 hours or until meat is tender., Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

SHREDDED BEEF BURRITO FILLING

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.