Slow Cooker Shredded Beef Burritos

Slow Cooker Shredded Beef Burritos

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Flavourfully Wholesome

Nutritional Information

Nutritional Information

  1 serving
 
Calories 220
Total Fat 7 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 580 mg
Total Carbs 25 g
Dietary Fiber 2 g
Sugars 4 g
Protein 20 g
Vitamin A 8 %
Vitamin C 30 %
Calcium 4 %
Iron 20 %
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  • Recipe serves:12
  • Prep Time15 min
  • Cook Time4 hr

Ingredients

  • 1 Tbsp. (15 mL) vegetable oil
  • 2 lbs. (1 kg) boneless beef brisket or flank steak, trimmed
  • 2 medium green bell peppers, chopped
  • 1 jar (640 mL.) pasta sauce
  • 1 KnorrĀ® Beef Bouillon Cube(s)
  • 3 cloves garlic, chopped
  • 12 burrito size flour tortillas, warmed

Directions

  • Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.
  • Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in pasta sauce, KnorrĀ® Beef Bouillon Cube(s) and garlic.
  • Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 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 favourite 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.
  • Each serving of this dish provides 1 serving of vegetables and is a good source of iron and vitamin C. *See Nutrition Information for sodium content.
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