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Slow Cooker Beef Burritos - Dump and Go Dinner

<p>This spicy, homemade beef burrito filling is fork tender after hours in the slow cooker.</p>
4 Servings Recipe By

Ingredients

  • 1 1/2 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 1/2 cups dice Bell Pepper, Red
  • 1 1/2 cups dice Bell Pepper, Green
  • 1 1/8 cups slice Onion, Red
  • 4 tablespoons Tomato Puree
  • 1 tablespoon chop Cilantro, Fresh
  • 1/2 cups seed and slice Jalapeño

Serving Day Ingredients

  • 8 individual Flour Tortillas (8-inch/Med)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 burritos
  • 716 Calories
  • 28g Total Fat
  • 9g Sat Fat
  • 0g Trans Fat
  • 111mg Cholesterol
  • 1019mg Sodium
  • 68g Total Carb
  • 7g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 48g Protein
  • 18 WW Freestyle

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.

Freeze For Later Cooking Directions

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. In a bowl, combine garlic, paprika, oregano, cumin, coriander, and olive oil.
  3. Rub mixture over entire front and back surface of steak.
  4. Divide steaks among half of indicated number of gallon sized freezer bags.
  5. Divide tomatoes, bell peppers, onion, tomato puree, cilantro, and jalapenos between remaining half of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

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. Place tomatoes, peppers, onion, tomato puree and cilantro in the bottom of a slow cooker. Place steak on top.
  3. Cook on low for 8-10 hours until meat is tender.
  4. Remove steak from slow cooker, and shred using 2 forks. Return to slow cooker and combine with sauce.
  5. Serve atop tortillas.

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