Ingredients
- 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
Instructions
- Heat oil in a skillet over medium-high heat. Season beef with salt and pepper, then sear for 1–2 minutes on each side. Transfer beef to the slow cooker.
- Add chopped onion, taco seasoning, bouillon cubes, chipotle pepper, adobo sauce, garlic, and enchilada sauce.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is fork-tender.
- Remove beef, shred with two forks. Strain onions from sauce and mix into the shredded beef. Set remaining sauce aside.
- Preheat oven to 400°F (200°C).
- Assemble burritos: Spread 1/4 cup refried beans, 1/2 cup shredded beef, and 2–3 tbsp cheese onto each tortilla. Fold sides and roll. Place seam-side down in a 9×13 baking dish.
- Pour reserved sauce over burritos and top with remaining cheese.
- Bake uncovered for 25 minutes until cheese is melted and bubbly.
- Serve with your favorite toppings like sour cream, salsa, avocado, or cilantro.
Notes
- Use a blend of cheeses like cheddar and Monterey jack for variety.
- Leftover shredded beef can be used in tacos, nachos, or quesadillas.
- Make ahead and refrigerate assembled burritos before baking for easier prep.
- Control the spice level by adjusting the amount of chipotle and adobo sauce.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker + Baking
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 burrito
- Calories: 530 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 100 mg
