Slow Cooker Beef Burritos

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Slow Cooker Beef Burritos

These Slow Cooker Beef Burritos are a family-favorite dinner made effortless! Tender, juicy beef chuck roast is slow-cooked in a flavorful enchilada-chipotle sauce until fall-apart perfect. Wrapped in warm tortillas with refried beans and melty pepper jack cheese, then baked to golden, cheesy perfection. This hearty, comforting recipe is perfect for busy weeknights or feeding a hungry crowd.

Why You’ll Love These Burritos

  • Set-it-and-forget-it meal: Just toss everything in your slow cooker and let it do the work.
  • Full of flavor: Smoky chipotle, tangy enchilada sauce, and savory beef blend into a delicious, rich filling.
  • Customizable: Add your favorite toppings or swap ingredients to suit your taste.
  • Freezer-friendly: Great for meal prepping or storing leftovers.

Ingredients

For the Slow Cooked Beef:

  • 2 ½ lbs beef chuck roast, cut into large chunks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 large white onion, chopped
  • 1 packet taco seasoning (or homemade mix)
  • 2 beef bouillon cubes
  • 1 chipotle pepper in adobo sauce (optional for heat)
  • 1 tablespoon adobo sauce
  • 3 cloves garlic, minced
  • 1 (19 oz) can red enchilada sauce

For Assembling the Burritos:

  • 1 (19 oz) can refried beans
  • 8 large (10–12 inch) flour tortillas
  • 3–4 cups shredded pepper jack cheese

Optional Toppings:

  • Sour cream
  • Guacamole
  • Diced tomatoes
  • Shredded lettuce
  • Sliced jalapeños
  • Chopped cilantro

Instructions

1. Sear the Beef (Optional but recommended)

In a large skillet over medium-high heat, heat the olive oil. Season beef chunks with salt and pepper. Sear the meat for 1–2 minutes per side until browned. This step adds depth of flavor but can be skipped for convenience.

2. Slow Cook the Beef

Transfer the beef to your slow cooker. Add chopped onion, taco seasoning, bouillon cubes, chipotle pepper, adobo sauce, garlic, and enchilada sauce. Stir gently to coat the meat.

  • Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.

3. Shred and Strain

Remove the cooked beef from the slow cooker and shred using two forks. Strain the sauce, reserving the cooked onions to mix back into the beef. Set aside the remaining sauce for later.

4. Assemble the Burritos

Preheat the oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.

On a flat surface, lay out a tortilla. Spread about ¼ cup of refried beans down the center. Add ½ cup of shredded beef and sprinkle with 2–3 tablespoons of cheese.

Fold in the sides and roll tightly into a burrito. Place seam-side down in the prepared dish. Repeat with remaining tortillas and filling.

5. Bake

Pour the reserved enchilada sauce over the top of the burritos. Sprinkle the remaining cheese over the top.

Bake for 20–25 minutes, or until the cheese is melted and bubbly.

6. Serve

Serve hot with your favorite toppings and side dishes like rice, salad, or chips and salsa.

Recipe Tips & Variations

  • Milder version: Skip the chipotle pepper and use a bit of tomato paste or extra enchilada sauce.
  • Make-ahead tip: Prepare the shredded beef a day ahead and refrigerate. Assemble and bake when ready.
  • Freezer Instructions: Freeze unbaked or baked burritos in an airtight container for up to 3 months. Thaw overnight and bake until heated through.
  • Cheese options: Swap pepper jack for Monterey Jack, cheddar, or a Mexican blend.

Nutrition (Per Serving)

  • Calories: 530
  • Protein: 61g
  • Carbohydrates: 46g
  • Fat: 67g
  • Saturated Fat: 38g
  • Cholesterol: 187mg
  • Sodium: 804mg
  • Fiber: 6g
  • Sugar:7g

 

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