Slow Cooker Beef and Bean Burritos

Almost every time we go out for Mexican food, husband will get a shredded beef burrito.  So this was a no-brainer to try.

This recipe is from Cooking Light, Jan/Feb 1997.

Substitutions noted below.

Slow Cooker Beef & Bean Burritos

2lb. London Broil
1.25 oz package taco season mix – I used the Trader Joes mix
Cooking Spray
1 c chopped onion
1 tblsp white vinegar
4.5 oz can chopped green chiles
16 oz can fat free refried beans – I used the Trader Joes fat free refried black beans
12 8inch fat free flour tortillas
1 1/2 c shredded Monterey Jack cheese – I used the Trader Joes three cheese blend
1 1/2 c chopped plum tomato
3/4 c fat-free sour cream

Trim fat from meat; rub seasoning mix over both sides of meat.  Place mean in an electric slow cooker coated with cooking spray; add onion, vinegar and green chiles.  Cover with lid; cook on low heat setting for 9 hours.

Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks.  Combine meat and reserved cooking liquid; mix well.

Warm beans and tortillas according to package directions.  Spread 2 tblsp bean down the center of each tortilla.  Spoon a heaping 1/3 c meat mixture on top of beans.  Top each with 2 tblsp cheese, 2 tblsp tomato and 1 tblsp sour cream; roll up.

Using two forks to shred the meat was a bit time consuming.  After I finished (of course) I remembered a trick I read on Pintrest.  Chicken can be shredded by putting it in an electric mixer using the paddle attachment, I wonder if it would have worked with this beef?  I’ll try it for sure next time.

I thought this beef would be a bit more flavorful.  The next day the flavor had really sunk in and was super yummy.  This makes A LOT of shredded beef and I’m trying to decide the best way to use these leftovers.  Husband really liked these burritos and is ready for me to make them again.

Advertisements

Confetti Chili

As the weather cools I turn to soup, chili and stew as a staple in our diet.  When I make chili, it’s a Crockpot, whatever is on hand kinda thing.  Below is my basic recipe, please alter with whatever you may or may not have in your kitchen.

Oh, the blue Crockpot. It’s fugly, but it works.

Confetti Chili

Veggies/Beans:
Trader Joes Mirepoix
1 cup frozen corn – I like the TJ’s fire roasted corn
2 cans diced tomatoes – OR – 1 can diced tomatoes and 1 can tomato sauce
1 can black beans – rinsed – OR – 1 can refried black beans
1 can red kidney beans
1 can white kidney beans

Meat:
1 lb. stew meat – browned
1 lb. ground beef – browned
1 lb. ground turkey – browned
2 links chicken andouille sausage – cut into bite size pcs.
1 or 2 links smoked sausage – cut into bit size pcs.
1 heaping cup of diced rotisserie chicken
** I will only use 2 of these options.

Seasonings – these are all to taste:
Garlic
Chili powder
Cumin
Smoked Sea Salt – another TJ’s find
Pepper – it don’t matter if it’s black or white
Celery Salt or Celery Seed
Onion Powder – Penzeys has a great Toasted Onion Powder
TJ’s Black Pepper Sauce
TJ’s Habanero Hot Sauce
TJ’s South African Smoke Seasoning Blend

If needed, add a little water to cover everything.

Everything goes in the Crockpot on high for 4-5 hours or on low for 8.