Slow Cooked Shredded Beef Burritos – C
Green salad and corn
  • Classic
  • 5 ingredients, beef, freezable, slow cooker
Slow Cooked Shredded Beef Burritos – C
Green salad and corn
  • Classic
  • 5 ingredients, beef, freezable, slow cooker
Servings:

Ingredients

Prep
  • 2 1/2 lbs lean stew meat
  • 19 oz can enchilada sauce
  • 6 mini frozen corn cobs
On Cooking Day
  • 10 C salad greens
  • 6 flour tortillas burrito size
  • 2 C shredded cheddar cheese
  • 1 C sour cream

Instructions

To Assemble
  1. Place first 2 ingredients in a large zipper bag.
  2. Warp each corn cob in foil. Keep in freezer.
To Cook
  1. Pour beef mixture into slow cooker. Cover with foil and lay frozen foil wrapped corn cobs on top. Cook on low for 8 hours. Shred beef with two forks.
  2. Using a slotted spoon, scoop beef mixture into each tortilla and top with 1/4 cup cheese. Roll up. Place on plate and pour sauce from the slow cooker over the top. Top with cheese and sour cream if desired.
  3. Serve with corn and salad.

Ingredients

Prep
  • 2 1/2 lbs lean stew meat
  • 19 oz can enchilada sauce
  • 6 mini frozen corn cobs
On Cooking Day
  • 10 C salad greens
  • 6 flour tortillas burrito size
  • 2 C shredded cheddar cheese
  • 1 C sour cream

Instructions

To Assemble
  1. Place first 2 ingredients in a large zipper bag.
  2. Warp each corn cob in foil. Keep in freezer.
To Cook
  1. Pour beef mixture into slow cooker. Cover with foil and lay frozen foil wrapped corn cobs on top. Cook on low for 8 hours. Shred beef with two forks.
  2. Using a slotted spoon, scoop beef mixture into each tortilla and top with 1/4 cup cheese. Roll up. Place on plate and pour sauce from the slow cooker over the top. Top with cheese and sour cream if desired.
  3. Serve with corn and salad.
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