Crock Pot Shredded Beef Wet Burrito

Amy Herald


Simple, delicious!


★★★★★ 2 votes

12 Hr
5 Min
Slow Cooker Crock Pot


  • 1
    (2-3 lb.) chuck roast
  • 1 c
  • 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

How to Make Crock Pot Shredded Beef Wet Burrito


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

Printable Recipe Card

About Crock Pot Shredded Beef Wet Burrito

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

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