Crock Pot Shredded Beef Wet Burrito

Amy Herald

By
@Meave

Simple, delicious!

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
12 Hr
Cook:
5 Min
Method:
Slow Cooker Crock Pot

Ingredients

1
(2-3 lb.) chuck roast
1 c
water
2-3 pkg
burrito seasoning mix
2 can(s)
diced green chiles
1
small onion, grated
2 clove
garlic, minced
1 pkg
large flour tortillas
1 pkg
(12 oz.) shredded mexican blend cheese

Step-By-Step

1Place Roast in slow cooker and add next five ingredients.
2Cook on low for 12 hours.
3Shred Beef with a fork.
4Place a generous amount of shredded beef mixture in the center of a flour tortilla.
5Fold top and bottom about an inch and roll open end.
6Place in a 9x13 inch casserole, top with all the cheese and cover loosely with aluminum foil.
7Bake at 350 degrees for five minutes or until cheese melts. Serve with beans and rice and a dollop of sour cream and/or guacamole!

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Mexican