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Shredded Beef Burrito Filling
Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
Ingredients
- 5 pounds boneless beef chuck roast, cut into 4 pieces
- 1/2 cup beef broth
- 2 tablespoons canola oil
- 1 medium onion, finely chopped
- 2 jalapeno peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1/8 teaspoon salt
- 1 can (28 ounces) crushed tomatoes in puree
- 1 jar (16 ounces) salsa verde
- Optional: Tortillas, shredded cheddar cheese, crumbled cotija, sour cream, guacamole, sliced radishes, pickled red onions, sliced jalapeno peppers, shredded lettuce, salsa, cooked rice and fresh cilantro leaves
Directions
- 1. In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with 2 forks. Return to slow cooker.
- 2. In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour.
- 3. If desired, serve filling (using tongs) on tortillas for burritos or tacos and add toppings. To make a burrito bowl, place beef on top of hot cooked rice and add topping as desired.
Nutrition Facts
1 serving: 379 calories, 21g fat (7g saturated fat), 123mg cholesterol, 509mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 39g protein.
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