About
Got a jam-packed day but still want to partake in the unofficial weekly holiday? Busy-Tuesday Beef Burritos are here to keep the party going! Whether it's Tuesday or not, any day you get to have Mexican-inspired food is a reason for celebration, and this spicy, juicy take is sure to bring slow-cooker satisfaction! Wrap all that meaty goodness up in toasty tortillas and you've got yourself the Busy-Tuesday Beef Burritos that'll kick this weeknight off with a bang! Busy doesn't have to mean boring!
Ingredients
- For the beef burritos:
- 1 tablespoon olive oil
- 1 (2-pound) beef chuck roast, cubed
- 1 large onion, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 1 (19-ounce) can enchilada sauce
- 8 flour tortillas, burrito-size
- 1 (16-ounce) can refried beans, warmed
- 2 cups Monterey Jack cheese, shredded
- Optional toppings:
- sour cream, to taste
- tomatoes, to taste, chopped
- cilantro, to taste, chopped
Directions
Step 1 -In a large skillet, add the oil and the beef cubes and cook until they are browned.
Step 2 -In a slow cooker, add the browned beef cubes, the onions, the poblano peppers, the garlic, and the jalapeños, then cover with the enchilada sauce.
Step 3 -Cover the slow cooker and cook the beef mixture until the meat is fork-tender, about 4 hours on high heat or about 7-8 hours on low heat.
Step 4 -Preheat the oven to 400 degrees F.
Step 5 -Use two forks to shred the beef cubes, then reserve all but 1/2 cup of the cooking liquid in a glass measuring cup for pouring over the burritos.
Step 6 -Lay the tortillas out and evenly top each with the refried beans and the beef mixture.
Step 7 -Fold up the burritos and place seam-side down on a 9x13-inch baking pan.
Step 8 -Top the burritos with the cheese and the reserved cooking liquid.
Step 9 -Bake the burritos until they are hot and the cheese has melted, about 10-15 minutes.
Step 10 -Serve the burritos topped with the sour cream, tomatoes, and the cilantro.
