Crock-Pot Creamy Southwest Beef Burritos Recipe
This recipe makes 12 small smothered burritos. A serving is 2 burritos but you can make it just one burrito per person to serve a larger crowd. A nice side of Mexican rice, salad and perhaps some tortilla chips make an excellent meal to serve your family.
Servings Prep Time
6People 20Minutes
Cook Time
6Hours on LOW
Servings Prep Time
6People 20Minutes
Cook Time
6Hours on LOW
Ingredients
Instructions
  1. I used a liner to make the clean up easier in between the two different crock cooking’s. I sprayed with non-stick cooking spray and placed the raw beef stew meat into the slow cooker along with the chopped onion and cooked on LOW for 4 hours, stirring at least once during cooking time.
  2. When it is all cooked I used a few paper towels to soak up the excess moisture (you’ll need to drain the fat if you use hamburger), and then I mixed the beef and onions with the can of refried beans, 1 cup of cheese and taco seasoning and stirred well in a mixing bowl.
  3. In a separate bowl I mixed together the cream of mushroom soup, sour cream and salsa.
  4. I threw away the first liner, and placed a clean liner, and sprayed again with non-stick cooking spray. I added a third of the soup mixture to the bottom of the crock.
  5. I dished the beef mixture into each flour tortilla, rolled it and laid it into the soup mixture with seam down, you’ll want 6 on the first layer. Add another layer of the soup mixture, and then a cup of cheese.
  6. You’ll repeat the burritos, so scoop the beef mixture onto the tortillas roll and lay on top of the first one with seam down putting 6 across.
  7. Pour the remaining soup mixture down and spread across and then sprinkle the last cup of cheese on the burritos. Cook again on LOW for 2 – 3 hours.

You are gonna love these!

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