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Green Chili Beef Burritos

 Green Chili Beef Burritos
"Recipes that are leaner in fat and calories - like the one for these delicious burritos - helped me lose 30 pounds," confirms Shirley Davidson of Thornton, Colorado. "The meat is so tender."
24 ServingsPrep: 20 min. Cook: 8 hours


  • 2 beef sirloin tip roasts (3 pounds each)
  • 4 cans (4 ounces each) chopped green chilies
  • 1 medium onion, chopped
  • 3 medium jalapeno peppers, seeded and chopped
  • 3 garlic cloves, sliced
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon salt-free seasoning blend, optional
  • 1 cup reduced-sodium beef broth
  • 24 fat-free flour tortillas (8 inches), warmed
  • Chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese, optional


  • Trim fat from roasts; cut meat into large chunks. Place in a 5-qt.
  • slow cooker. Top with the chilies, onion, jalapenos, garlic, chili
  • powder, cumin and seasoning blend if desired. Pour broth over all.
  • Cover and cook on low for 8-9 hours or until meat is tender.
  • Remove beef; cool slightly. Shred with two forks. Cool cooking liquid
  • slightly; skim fat. In a blender, cover and process cooking liquid
  • in small batches until smooth.
  • Return liquid and beef to slow cooker; heat through. Place 1/3 cup
  • beef mixture on each tortilla. Top with tomatoes, lettuce and cheese
  • if desired. Fold in ends and sides. Yield: 2 dozen.