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Slow Cooker Beef Burritos

Slow Cooker Beef Burritos

Author/Source:  

Lisa @ onceamonthmeals.com

Ingredients:

Directions:

Place skirt/flank steak on a clean working surface. In a small bowl combine garlic, paprika, oregano, cumin, coriander, and olive oil. Rub mixture over entire front and back surface of steak. Place tomatoes, peppers, onion, tomato puree, jalapeno, and cilantro in the bottom of a slow cooker. Place skirt steak on top. Cook low for 8-10 hours until meat is tender. Remove steak from slow cooker, and shred using 2 forks. Return to slow cooker and combine with sauce. Serve atop tortillas.

Freezing Directions:

Place skirt/flank steak on a clean working surface. In a small bowl combine garlic, paprika, oregano, cumin, coriander, and olive oil. Rub mixture over entire front and back surface of steak. Place steaks gallon freezer bags. Place tomatoes, red peppers, green pepper, red onion, tomato puree, jalapenos and cilantro into a separate gallon freezer bag. Label and freeze. TO SERVE: Thaw. Place tomatoes, peppers, onion, tomato puree, jalapeno and cilantro in the bottom of a slow cooker. Place skirt steak on top. Cook low for 8-10 hours until meat is tender. Remove steak from slow cooker, and shred using 2 forks. Return to slow cooker and combine with sauce. Serve atop tortillas.

Servings: 4


**conversion chart image provided by Erik Spiekermann

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