Slow-Cooked Beef Burritos with Green Chiles

Total Time

Prep: 20 min. Cook: 7 hours


14 servings

Updated: Apr. 12, 2023
I created this recipe years ago, and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It is hearty, flavorful and easy to prepare, and it uses the long, slow-cooking method that truly defines comfort food. —Sally Pahler, Palisade, Colorado
Slow-Cooked Beef Burritos with Green Chiles Recipe photo by Taste of Home


  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon cayenne pepper
  • 1 boneless beef chuck roast (4 pounds)
  • 1 can (28 ounces) diced tomatoes
  • 4 cans (7 ounces each) whole green chiles, drained and coarsely chopped
  • 1 large onion, diced
  • 14 whole wheat tortillas (8 inches), warmed
  • Optional toppings: Shredded cheddar cheese, salsa, sour cream and sliced ripe olives


  1. Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chiles and onion. Cook, covered, on low until meat is tender, 7-8 hours.
  2. Remove roast from slow cooker; shred with 2 forks. Remove vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings as desired.

Test Kitchen tips
  • We liked the coarse texture of hand-chopped chiles, but if you're trying to save time, use diced green chiles instead.
  • This beefy filling would also be tasty in tacos or quesadillas.
  • Nutrition Facts

    1 burrito: 355 calories, 13g fat (5g saturated fat), 84mg cholesterol, 499mg sodium, 28g carbohydrate (4g sugars, 4g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 starch.