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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!

Course Dinner
Cuisine American
Keyword crockpot burritos recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 12 servings
Calories 379 kcal
Author Kelly Miller

Ingredients

  • 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

Instructions

  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, 2 tablespoons reserved jalapeno 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.

Nutrition Facts
Crockpot Jalapeno Beef Burritos
Amount Per Serving
Calories 379 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 9g 45%
Cholesterol 78mg 26%
Sodium 672mg 28%
Potassium 487mg 14%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 5g
Protein 24g 48%
Vitamin A 11.6%
Vitamin C 15.6%
Calcium 19.2%
Iron 17.7%
* Percent Daily Values are based on a 2000 calorie diet.