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Slow Cooker Beef Burritos on a white plate, topped with cheese, sour cream, and cilantro, looking delicious.

Slow Cooker Beef Burritos

These Slow Cooker Beef Burritos are a time-saving delight, featuring tender beef wrapped in cheesy perfection. Enjoy easy beef burritos made with pantry-friendly ingredients for busy nights!
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Prep Time 20 minutes
Cook Time 4 hours 40 minutes
Total Time 5 hours
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 pounds chuck roast, cubed, or stewing beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 poblano pepper, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño chopped
  • 1 (19-ounce) can red enchilada sauce
  • 1 (16-ounce) can refried beans
  • 8 (12-inch) flour tortillas The larger 12-inch burrito-sized kind work best for hearty wraps.
  • 2 cups shredded Monterey Jack cheese
  • Optional toppings: sour cream, diced fresh tomatoes, chopped fresh cilantro

Method
 

  1. Brown the beef: In a large skillet, heat olive oil over medium-high heat. Sear the beef cubes until browned on all sides.
  2. Load the slow cooker: Add the browned beef, onion, poblano pepper, jalapeño, and garlic to your slow cooker. Pour the enchilada sauce over the top.
  3. Cook: Set your slow cooker to high for 4 hours or low for 7–8 hours. Walk away—dinner is working itself out!
  4. Shred the beef: Once the beef is fork-tender, remove it from the slow cooker and shred it using two forks.
  5. Preheat oven and prep: Preheat your oven to 400°F. Strain the onions and peppers from the slow cooker sauce, then mix about ½ cup of the sauce with the shredded beef to keep it moist.
  6. Heat the beans: Warm the refried beans in the microwave or on the stovetop.
  7. Assemble: Spread a portion of beans and beef mixture onto each tortilla. Wrap tightly, folding the ends in, and place seam side down in a 9x13 baking dish.
  8. Add toppings: Pour the remaining slow cooker sauce over the burritos and sprinkle with cheese.
  9. Bake: Bake for 10–15 minutes until the cheese is melted and bubbling.
  10. Serve: Top with sour cream, diced tomatoes, and cilantro. Serve hot!

Notes

Pro tip: If you like things spicy, leave the jalapeño seeds in when chopping!