Slow Cooker Beef Burrito

These slow-cooked beef burritos are packed with tender, flavorful shredded beef, creamy refried beans, and gooey melted cheese—all wrapped in a warm tortilla and baked under a rich enchilada sauce. Whether you’re cooking for a family dinner or a casual gathering, this hearty dish is sure to satisfy. Let your slow cooker do the hard work while you prepare the toppings and sides for a crowd-pleasing meal.

Why You’ll Love This Recipe

Slow Cooker Beef Burritos are the ultimate comfort food—filling, flavorful, and easy to prepare. The beef is slow-cooked to perfection with bold spices, chipotle, and garlic, creating a deeply seasoned filling. Once rolled in tortillas with refried beans and cheese, the burritos are baked until golden and bubbling. This recipe is perfect for meal prepping, feeding a crowd, or freezing for later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ½ lbs beef chuck roast, cut into chunks

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 tablespoon olive oil

• 1 large white onion, chopped

• 1 package taco seasoning

• 2 beef bouillon cubes

• 1 chipotle pepper in adobo sauce

• 1 tablespoon adobo sauce

• 3 garlic cloves, minced

• 1 (19 oz) can enchilada sauce

• 1 (19 oz) can refried beans

• 8 large (10–12 inch) flour tortillas

• 3–4 cups shredded pepper jack cheese

Directions

1. Heat olive oil in a skillet over medium-high heat. Season beef chunks with salt and pepper. Sear the beef for 1–2 minutes per side until browned. Transfer to the slow cooker.

2. Add chopped onion, taco seasoning, bouillon cubes, chipotle pepper, adobo sauce, minced garlic, and enchilada sauce to the slow cooker.

3. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is fork-tender.

4. Remove beef from the slow cooker and shred using two forks. Strain out the onions from the sauce and mix them into the shredded beef. Set aside the remaining sauce.

5. Preheat your oven to 400°F (200°C).

6. To assemble the burritos, spread about 1/4 cup of refried beans, 1/2 cup of shredded beef, and 2–3 tablespoons of cheese onto each tortilla. Roll tightly, folding in the sides.

7. Place the burritos seam-side down in a greased 9×13 baking dish.

8. Pour the reserved enchilada sauce over the top of the burritos and sprinkle with the remaining cheese.

9. Bake uncovered for 25 minutes, or until the cheese is melted and bubbly.

10. Serve hot with your favorite toppings like sour cream, salsa, avocado, or chopped cilantro.

Servings and timing

• Servings: 8 servings

• Prep Time: 15 minutes

• Cooking Time: 8 hours

• Total Time: 8 hours 15 minutes

• Calories: Approximately 530 kcal per serving

Variations

• Cheese Choices: Substitute with cheddar, Monterey Jack, or a Mexican blend if you prefer.

• Extra Heat: Add sliced jalapeños inside the burrito or sprinkle with chili flakes before baking.

• Vegetable Additions: Include sautéed bell peppers, corn, or spinach in the filling.

• Bean Swap: Use black beans or pinto beans in place of refried beans for a chunkier texture.

• Tortilla Options: Use whole wheat or gluten-free tortillas to suit dietary preferences.

Storage/Reheating

Store leftover burritos in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap each burrito tightly in foil or plastic wrap and freeze for up to 2 months.

To reheat:

• Refrigerated: Bake in a 350°F oven for 15–20 minutes or microwave covered for 1–2 minutes.

• Frozen: Thaw overnight in the fridge, then bake as above. Or bake from frozen at 375°F for 40–45 minutes, covered with foil.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare and assemble the burritos a day in advance. Cover and refrigerate, then bake when ready to serve.

Do I need to sear the beef first?

Searing adds flavor, but you can skip it if you’re short on time. The beef will still cook tender in the slow cooker.

Can I use a different cut of beef?

Yes, brisket or beef shoulder also work well for slow cooking and shredding.

What’s the best way to roll a burrito so it doesn’t fall apart?

Fold in the sides, then roll tightly from the bottom up. Placing them seam-side down in the baking dish helps keep them secure.

Can I make this with chicken instead?

Yes, substitute beef with boneless chicken thighs or breasts. Adjust the cooking time to 6–7 hours on LOW.

Is this recipe spicy?

It has mild heat from the chipotle and seasoning. Adjust by adding or omitting the chipotle and adobo sauce.

Can I leave out the cheese?

Yes, but cheese adds flavor and helps bind the filling. Use less or substitute with dairy-free options if needed.

How do I keep the burritos from getting soggy?

Don’t overfill, and avoid adding too much sauce inside. Bake just until the cheese melts and sauce bubbles.

Can I freeze baked burritos?

Yes. Let them cool completely, then wrap individually and freeze. Reheat as needed.

What sides go well with these burritos?

Serve with rice, guacamole, corn salad, or a crisp green salad for a balanced meal.

Conclusion

Slow Cooker Beef Burritos are the perfect blend of convenience and bold flavor. With tender beef, melty cheese, and rich enchilada sauce, they make for a crowd-pleasing dinner that’s easy to assemble and even easier to love. Whether you’re serving a family meal or meal prepping for the week, this satisfying recipe is sure to become a staple in your rotation.

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