Crockpot Jalapeno Beef Burritos | Mostly Homemade Mom

Crockpot Jalapeno Beef Burritos

August 17, 2015
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Beef chuck roast slow cooks until tender and juicy, and then is mixed with sauteed tomatoes, peppers, onions, and jalapenos for the BEST BURRITOS you will ever have!

So... I always have a major issue when I cook with peppers and onions in this family. 


While I'm the first to admit I really don't enjoy large chunks of onion, especially RAW onion, in my food - a lot of the time I'm fine as long as it's cooked well enough. As far as peppers though - BRING IT ON! I can't get enough of them, raw or cooked, just YUM. The flavor of fresh peppers and onions in certain dinners just can't be replicated with dried or frozen counterparts, in my humble opinion!

But Paul and Silas, oh man are they picky with things when they contain peppers and onion. Paul usually groans when he sees me bring them home from the store. The weird part is that he eats 2-3 jars of salsa per week and last time I checked they both had peppers and onion... hmm. 

I do have a couple of tips for you if you're in the same boat as me! When you're cooking with green or red or yellow (my favorite) peppers, slice them in strips and cook them like that, even if the recipe calls for diced. Why? Pepper haters can easily find and pick them out. 

As far as onions, you can either substitute for dried, minced onion which usually goes undetected, or just chop the raw onion up very, very small. Most dishes Paul can't tell there's onions in there because it's so well hidden with the rest of the ingredients.

As far as this Crockpot Jalapeno Beef Burrito recipe - PIN IT NOW. I'm not kidding, this is one of the best dinners we've had at home in a long time. It's a great twist to the typical shredded beef BBQ sandwiches that we enjoy so often. As stated, these burritos barely had a bite of spice and my 4 and 6 year olds ate these up without even mentioning the heat factor. If you enjoy things hot, I would double the amount of jalapenos or even include some chipotle peppers in the beef as well!

Crockpot Jalapeno Beef Burritos
Makes at least 10 - 12 burritos

  • 2 - 2.5 lb beef chuck roast
  • 4 roma tomatoes, chopped
  • 1 green pepper, sliced
  • 1 onion, diced small
  • 3 garlic cloves, minced
  • 3 tablespoons olive oil
  • 3/4 cup ketchup
  • 1/2 cup La Morena sliced jalapenos, drained
  • 2 tablespoons juice of jalapenos
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon garlic salt
  • 10 - 12 large flour tortillas
  • 2 cups shredded cheddar cheese
  • optional: sour cream & green onions
Cooking Directions
  1. Place roast in large slow cooker along with 1/2 cup water. Cook on low 8 - 9 hours. Remove and shred beef.
  2. In a stockpot, saute tomatoes, pepper, onion, garlic, and olive oil over medium heat for 15 - 20 minutes or until vegetables are soft.
  3. Stir in ketchup, jalapenos, juice, vinegar and garlic salt. Stir in shredded beef and 1/2 cup reserved beef cooking juice.
  4. Bring to a boil and cook until well heated throughout. Serve on tortillas with shredded cheese and optional sour cream with green onion.

I really love how this makes a large amount of shredded beef burrito filling, and if you're planning any late summer or back-to-school get togethers, just put the finished beef back into the crockpot and set it to "keep warm" - it's absolutely perfect for parties this way!

I love being able to stop by Walmart and pick up some new items to try while I'm grocery shopping, like these La Morena Jalapeno Slices and Chipotle Peppers. Such a great addition to these out of this world burritos - my family LOVED them! I easily found La Morena products in the Hispanic aisle at our Walmart. Which La Morena product are you most excited to try? Leave your answer in the comment section below!

Here are some more of our favorite slow cooker dinners:

Slow Cooker Tamale Pie

Ranch Chicken Enchilada Casserole

Roasted Garlic Crockpot Rotisserie Chicken

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