Back
Recipes / Dinner

Slow Cooker Beef Burritos - Dump and Go Dinner

Plan This Recipe Print

Slow Cooker Beef Burritos - Dump and Go Dinner

Lisa
The Cook
4 Servings
15 Ingredients
2 Comments

This spicy, homemade beef burrito filling is fork tender after hours in the slow cooker.

Read More
4 Servings
15 Ingredients
2 Comments

Ingredients

  • 1 ½ pounds Flank Steak
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon Paprika
  • 1 tablespoon Oregano, Dried
  • 1 tablespoon Cumin
  • 2 teaspoons Coriander, Ground
  • 2 tablespoons Olive Oil
  • 4 cups dice Tomato
  • 1 ½ cups dice Bell Pepper, Red
  • 1 ½ cups dice Bell Pepper, Green
  • 1 ⅛ cups slice Onion, Red
  • 4 tablespoons Tomato Puree
  • 1 tablespoon chop Cilantro, Fresh
  • ½ cups seed and slice Jalapeño
Serving Day Ingredients
  • 8 individual Flour Tortillas (8-inch/Med)

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place steak on a clean working surface.
  2. 7407049 Upgrade to a paid membership 74671 to unlock all instructions 44080
  3. 3558704 Upgrade to a paid membership 69010 to unlock all instructions 53336
  4. 4785083 Upgrade to a paid membership 31446 to unlock all instructions 85114
  5. 8763117 Upgrade to a paid membership 40536 to unlock all instructions 69579

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 685367 Upgrade to a paid membership 96082 to unlock all instructions 98024
  3. 1087142 Upgrade to a paid membership 45712 to unlock all instructions 13912
  4. 9152575 Upgrade to a paid membership 38044 to unlock all instructions 48406
  5. 3868456 Upgrade to a paid membership 86243 to unlock all instructions 14973

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
2 burritos
Amount Per Serving
Calories
716
Total Fat
28g
Saturated Fat
9g
Trans Fat
0g
Cholesterol
111mg
Sodium
1019mg
Total Carbohydrates
68g
Fiber
7g
Sugar
11g
Protein
48g
WW Freestyle
18

Categories

shellfish-free, fish-free, dairy-free, fall, winter, spring, summer, traditional, nut-free, egg-free, kosher, kid-friendly, slow-cooker

Categories

shellfish-free, fish-free, dairy-free, fall, winter, spring, summer, traditional, nut-free, egg-free, kosher, kid-friendly, slow-cooker

2 Comments

Join the discussion

  1. Hello,

    Can you please clarify if flank steak is the correct cut for this? I’ve previously used it sliced for the mongolian beef recipe, and I would say that the texture would not be shreddable. *Could we use chuck roast instead? Thanks!

    Reply

    1. Hi Michelle – The Flank Steak is the correct cut of meat. Once you cook it in the Slow Cooker, it should breakdown and shred nicely for you. We do test all of our recipes with test cooks before we publish them. I hope this helps!

      Reply