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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.
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 JalapeƱo
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

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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2 Comments

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  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!

    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!

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