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
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.