Slow Cooker Shredded Beef Burritos
A slow cooker is the best way to get a rich, flavorful burrito filling. This recipe uses brisket, because it’s so tender and easy to shred. The delicious aroma will have your family in the kitchen long before dinnertime!
Nutritional Information
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Nutritional Information
| Serving Size 1 serving | |
| Amount Per Serving | |
| Calories | 480 |
| Calories from Fat | 170 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Cholesterol | 75 mg |
| Sodium | 1210 mg |
| Total Carbs | 47 g |
| Dietary Fiber | 4 g |
| Sugars | 9 g |
| Protein | 31 g |
| Vitamin A | 2 % |
| Vitamin C | 60 % |
| Calcium | 10 % |
| Iron | 30 % |
- Recipe Serves8
- Preparation Time15 min
- Cooking Time4 hr
Ingredients
- 2 lbs. boneless beef brisket or flank steak, trimmed
- 1 Tbsp. vegetable oil
- 2 medium green bell peppers, chopped
- 8 (10-in.) burrito size flour tortillas, warmed
- 1 jar (1 lb. 8 oz.) pasta sauce
- 1 cube Knorr® Beef flavor Bouillon Cube(s)
- 3 cloves garlic, chopped
Directions
- Heat oil in 6-quart saucepot or Dutch oven over medium-high heat and brown brisket. Remove brisket to slow cooker.
- Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in sauce, Knorr® Beef flavor Bouillon Cube(s) and garlic.
- Cook covered on HIGH 4 to 6 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, sour cream or your favorite toppings.
- Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavorful juices for these delicious burritos.
