Crock-Pot Creamy Southwest Beef Burritos

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This easy to make recipe for Crock-Pot Creamy Southwest Beef Burritos. Tender beef simmered in a creamy southwest seasoned sauce served in tortillas!

Crock-Pot Creamy Southwest Beef Burritos

Crock-Pot Creamy Southwest Beef Burritos is a smooth, creamy tasty meal that my family really enjoyed.    You can make it one of two ways.  I made it cooking the beef and onions in the slow cooker first and then mixing up the burritos to cook in the crock.

You do this by placing the raw stewed beef or hamburger in the crock with the chopped onions.  Every hour or so you stir the beef up a bit to mix it around so that it will be thoroughly cooked.  You then tilt the crock at one end and if you have beef stew meat you can use a few paper towels to soak up the excess liquid.  If you have hamburger you will need to use a ladle and scoop it out.  I do this because it’s just very easy to dump and not have to stand over the stove.

The other way is to precook the beef and onions on the stove top and then assembling the burritos and placing them in the crock to cook.  I used beef stew meat, but you can also use chopped steak or even just hamburger.  With  hamburger you’ll want to drain the fat off before mixing the rest of that mixture.

You can make this as mild or hot as desired per taco seasoning and salsa.  For our family, we are cutting back on salt as we can, so we used a low sodium taco seasoning.

You will want to use at least a 6 quart crock or larger if you have one.  Any smaller and you will have more than the two layers.

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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.

• Course Entree
• Cuisine Mexican
• Crock-Pot Size 6.5 Quart Crock-Pot

Print Recipe 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. Course Entree Cuisine Mexican Crock-Pot Size 6.5 Quart Crock-Pot

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	6People
Prep Time	20Minutes
Cook Time	6Hours on LOW

Ingredients

• 1 pound beef stew meat (cut up steak or hamburger can work too)
• 1 medium yellow onion finely chopped
• 14 ounces canned refried beans
• 1 envelope low sodium taco seasoning mix or homemade
• 3 cups cheddar cheese shredded, divided
• 8 ounces sour cream
• 1/2 cup salsa I used mild
• 10.75 ounces canned cream of mushroom soup or cream of celery soup
• 12 small flour tortillas

Servings: People

Ingredients 1 pound beef stew meat (cut up steak or hamburger can work too) 1 medium yellow onion finely chopped 14 ounces canned refried beans 1 envelope low sodium taco seasoning mix or homemade 3 cups cheddar cheese shredded, divided 8 ounces sour cream 1/2 cup salsa I used mild 10.75 ounces canned cream of mushroom soup or cream of celery soup 12 small flour tortillas Servings: People

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 6People Prep Time 20Minutes Cook Time 6Hours on LOW

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.

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Crock-Pot Used In This Recipe:

See larger image Crock-Pot 6.5-Quart, Programmable Touchscreen Slow Cooker, Silver, SCVT650-PS (Kitchen) List Price: $119.99 USD New From: $53.73 USD In Stock Used from: $36.86 USD In Stock