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Shredded Beef Burrito Filling

Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    12 servings

Ingredients

  • 5 pounds boneless beef chuck roast, cut into 4 pieces
  • 1/2 cup beef broth
  • 2 tablespoons canola oil
  • 1 medium onion, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/8 teaspoon salt
  • 1 can (28 ounces) crushed tomatoes in puree
  • 1 jar (16 ounces) salsa verde
  • Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

Directions

  • In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker.
  • In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour.
  • Using tongs, serve on tortillas for burritos or tacos; add toppings as desired.
  • Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
1 serving: 379 calories, 21g fat (7g saturated fat), 123mg cholesterol, 509mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 39g protein.

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Reviews

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Average Rating:
  • Vicki
    Jul 15, 2020

    Oh my! I made this in the slow cooker last night and we awoke this a.m. to the most tempting, tantalizing Mexican aromas. Of course we had to sample before storing in the frig for dinner tonight. The shredded beef is moist, pulls apart with a fork, and is wonderfully seasoned I can see this recipe will being repeated time and time again. Thank you for sharing!

  • porthole
    Sep 18, 2019

    I make this all the time. My husband is a deer hunter. I make this recipe with venison roasts. It’s outstanding!

  • Queenlalisa
    Nov 27, 2018

    This was tender and delicious! Will definitely make again. I’m going to try it with a pork roast. Very good flavor.

  • dontlikescreennames
    May 28, 2018

    Excellent! I had 6 pounds of chuck roast and used it all, cooking it in the broth all night in the slow cooker as instructed. I followed the recipe exactly except I had to add more salt to the finished dish. One-eight of a teaspoon of salt for 5-6 pounds of chuck roast is not nearly enough, and I'm not a big salt lover. I wondered if it was a type-o. The family loved it. I served it to 12 adults buffet style. Some made burritos while others made tacos. All rated it top notch. In fact, we were left with nothing because they took the left overs home with them along with the recipe. Just remember to sample and add salt to your liking. We love this recipe. It's great and very versatile. Thank you.