Crock Pot Shredded Beef Burritos

From: shapeweaver ©

On Apr 6, 2009

I made this on 4/5/09 for mine and SO's dinner. I only had a 1 1/2 pound roast so due to what was on hand this is how it was made. I used the full amount of seasonings.Also, the amount of garlic stayed the same and a small onion was used. Instead of the 2 tomatoes and chilis, a small can of Ro-tel diced tomatoes w/ chilis were used.For the amount of liquid, I used the liquid from the Ro-tel and added enough water to equal 1/2 cup. This was made in a 2-quart crockpot and cooked for 6 hours.For the tortillas I used Made 'em Myself Tortillas. Made a great Mexican meal at our home.I bet this would be just as great with pork. This will be made again. Thanks for posting and, "Keep Smiling "

From: mally

On Aug 7, 2008

Wow the smell in my house is great. This is a very good recipe, I loaded mine with cheese, sour cream, salsa and salad YUMMY.

From: Chef #590970

On Sep 18, 2007

This was just wonderful. I'm making it (again!) tonight but trying it with chicken. For a "wet burrito" we added some chilli powder to a can of enchilda sauce (since the store was out of chilli sauce!), poured some over the top, and on top of that a little bit of canned Fiesta chese or Nacho cheese soup and a dollop of sour cream.

From: bobo3039

On Jan 2, 2006

Very good and very easy. I used Rotel tomatoes and chilies to save a step. I also added some salt before and after cooking. Because the meat didn't seem tender enough about an hour before I was ready to serve, I put the meat and juices in a 350 oven to finish. The meat was very tender then. Thanks for sharing the recipe.