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Slow Cooked Burritos

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You won’t need or miss going out to eat with this recipe in your tool belt.  Don’t let the few ingredients fool you.  It is so good!

Smothered slow cooked burrito, topped with shredded cheese and lettuce, with a side of two ears of corn.

Slow Cooked Shredded Beef Burritos
Green salad
Slow Cooked Shredded Beef Burritos
Green salad
Servings: 4-6

Ingredients

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

Instructions

To Assemble
  1. Place first 2 ingredients in a large zipper bag.
  2. Warp each corn cob in foil.
To Cook
  1. Pour beef mixture into slow cooker. Cover with foil and lay foil wrapped corn cobs on top. Cook on low for 6-8 hours. Shred with two forks.
  2. Scoop beef mixture into each tortilla and top with cheese. Place on plate and pour sauce from the slow cooker over the top. Top with cheese and sour cream if desired.

Ingredients

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

Instructions

To Assemble
  1. Place first 2 ingredients in a large zipper bag.
  2. Warp each corn cob in foil.
To Cook
  1. Pour beef mixture into slow cooker. Cover with foil and lay foil wrapped corn cobs on top. Cook on low for 6-8 hours. Shred with two forks.
  2. Scoop beef mixture into each tortilla and top with cheese. Place on plate and pour sauce from the slow cooker over the top. Top with cheese and sour cream if desired.

 

 

 

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