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Crock Pot Shredded Beef Burritos
This recipe for Crock Pot Shredded Beef Burritos has slow-cooked chuck roast simmered with Rotel tomatoes, green chilies, and onions for melt-in-your-mouth beef ready to be made into a burrito with your favorite toppings. Just like my favorite taco stand in Southern California!
Servings: 8 servings
Calories: 511kcal
Equipment
- Crock-Pot Cook & Carry 6-Quart Oval Portable Manual Slow Cooker
Ingredients
- 4 pound beef chuck roast
- 1 10 ounce can Rotel tomatoes any "heat" you choose
- 1 4 ounce can diced green chilies
- 1 large onion sliced
- 2 Tablespoons beef bouillon granuals
- 8 flour tortillas burrito sized
- toppings of choice
Instructions
- Place the roast into your crock pot. Dump the Rotel, bouillon ,onions, and green chiles over the top.
- Cover and cook on high for 5 hours, or on low for 8 hours. Until the meat falls apart and shreds.
- Steam tortillas. Place meat inside and wrap burrito style.
- Serve with topping of choice, or as is!
Notes
Do not drain the Rotel or the chilies before you place them in the crock pot.
Nutrition
Serving: 1 | Calories: 511kcal | Carbohydrates: 17g | Protein: 46g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 730mg | Potassium: 823mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 6mg