The other day I knew I'd be late getting home, close to supper time and I wanted dinner to be ready when I walked in the door. That's when I turn to my trusty crock-pot to do the cooking for me. I also wanted something new, I get bored easily making the same recipes over and over. I reached for my recipe box and out fell this card for Slow-cooker Beef and Bean Burritos. I've had this recipe forever but have never made it. Luckily I had all the ingredients on hand and when I got home that evening there was a tender and tasty meal waiting to be served to the family. Yum!
Slow-cooker Beef and Bean Burritos
1 (2lb) London Broil
1 pkg taco seasoning ( usually make my own)
1 c. chopped onion
1 TB white vinegar
1 (4.5 oz) can chopped green chilies
1 (16 oz) can fat free refried beans
12 (8") flour tortillas (I used the gluten free version of corn tortillas)
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. chopped plum tomatoes
3/4 c. sour cream
Rub seasoning on meat. Place in crock pot. Add ingredients through green chilies.
Cover and cook for 9 hours on low. Remove meat, saving liquid, shred with 2 forks.
Combine meat and liquid.
Warm beans and tortillas. Spread 2 TB beans down tortilla. Spoon 1/3 c. meat, 2 TB cheese, 2 TB tomatoes, 1 TB sour cream and roll up. Makes 12
I didn't use the refried beans, but added a can of pinto beans to the crock pot to cook with the meat. I liked that. Also you can vary the toppings and amounts.
My family loved this!
We used corn tortillas instead of flour.