Crockpot Jalapeno Beef Burritos
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!
Servings 12 servings
- 2.25 lb beef chuck roast
- 4 roma tomatoes chopped
- 1 green pepper sliced
- 1 onion diced small
- 3 garlic cloves minced
- 3 tbsp olive oil
- 3/4 cup ketchup
- 1/2 cup canned sliced jalapenos drained with juice reserved
- 1 tbsp apple cider vinegar
- 1/4 tsp garlic salt
- 12 large flour tortillas
- 2 cups shredded cheddar cheese
- optional: sour cream, green onions
Place roast in large slow cooker along with 1/2 cup water. Cook on low 8 - 9 hours. Remove and shred beef.
In a stockpot, saute tomatoes, pepper, onion, garlic, and olive oil over medium heat for 15 - 20 minutes or until vegetables are soft.
Stir in ketchup, jalapenos, 2 tablespoons reserved jalapeno juice, vinegar and garlic salt. Stir in shredded beef and 1/2 cup reserved beef cooking juice.
Bring to a boil and cook until well heated throughout. Serve on tortillas with shredded cheese and optional sour cream with green onion.
Calories: 379kcal | Carbohydrates: 22g | Protein: 24g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 78mg | Sodium: 672mg | Potassium: 487mg | Fiber: 1g | Sugar: 5g | Vitamin A: 580IU | Vitamin C: 12.9mg | Calcium: 192mg | Iron: 3.2mg