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Slow-Cooked Beef Burritos with Green Chiles

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 cook that truly defines comfort food. —Sally Pahler, Palisade, Colorado
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    14 servings

Ingredients

  • 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, sliced ripe olives

Directions

  • 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 7-8 hours or until meat is tender.
  • 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.

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