Recipes / Dinner

Slow Cooker Beef Burritos - Dump and Go Dinner

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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.
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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
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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.

Categories

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

Categories

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

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