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

Cook Time 8

Total Time 8 10

Servings servings

Calories 379kcal

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

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.

Nutrition