Print

Crock-Pot Creamy Southwest Beef Burritos: A Beginner’s Guide to a Comforting Classic

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

🌯🔥 Creamy, cheesy, and packed with bold Southwest flavors! These Crock-Pot Creamy Southwest Beef Burritos are slow-cooked to perfection, making them ultra-tender and full of rich, comforting goodness. A beginner-friendly recipe that’s perfect for easy weeknight dinners! Who’s craving a bite? 😍🧀

Ingredients

Scale
  • 1 pound beef stew meat (alternatively, cut-up steak or ground beef)
  • 1 medium yellow onion, finely chopped
  • 14 ounces canned refried beans (or homemade if preferred)
  • 1 envelope low-sodium taco seasoning mix (or homemade taco seasoning)
  • 3 cups shredded cheddar cheese, divided
  • 8 ounces sour cream
  • ½ cup jarred salsa
  • 10.75 ounces canned cream of mushroom soup (or cream of celery soup)
  • 12 small flour tortillas

Instructions

Step 1: Prepare the Beef and Onion

  • Place the beef stew meat and chopped onion into the bottom of a 6-quart or larger oval slow cooker or a 3.5-quart casserole slow cooker.
  • Cover and cook on LOW for 4 hours. Stir the meat mixture once after 2 hours to ensure even cooking.

Beginner Tip: If using ground beef, brown it in a skillet before adding it to the slow cooker to prevent excess grease. If using diced steak, trim off any excess fat before cooking for a leaner result.

Step 2: Mix the Filling

  • Once the meat is fully cooked, drain any excess liquid.
  • Transfer the cooked meat and onions to a mixing bowl.
  • Add the refried beans, 1 cup of shredded cheese, and taco seasoning.
  • Stir until everything is well combined.

Beginner Tip: If the mixture seems too thick, you can add a tablespoon or two of water to make it easier to stir.

Step 3: Make the Sauce

  • In a separate bowl, mix together cream of mushroom soup, sour cream, and salsa until smooth.
  • Set aside.

Beginner Tip: If you want a spicier sauce, add a dash of hot sauce or a teaspoon of chili powder.

Step 4: Assemble the Burritos

  • Lay out the flour tortillas on a clean surface.
  • Divide the beef and bean mixture evenly among the 12 tortillas.
  • Roll each tortilla tightly into a burrito by folding in the sides and rolling from the bottom up.

Beginner Tip: Warm the tortillas slightly in the microwave for 10-15 seconds to make them more pliable and easier to roll.

Step 5: Layer in the Slow Cooker

  • Remove the slow cooker insert, wash, and dry it before using it again.
  • Spoon one-third of the soup and salsa mixture into the bottom of the slow cooker.
  • Place six rolled burritos, seam side down, on top of the sauce.
  • Spoon another one-third of the soup mixture over the burritos.
  • Sprinkle with 1 cup of shredded cheese.
  • Add the remaining six burritos, seam side down.
  • Pour the rest of the sauce on top and sprinkle with the remaining cheese.

Step 6: Final Slow Cooking

  • Cover the slow cooker and cook on LOW for 2 to 3 hours.

Beginner Tip: Check the dish after 2 hours to see if the cheese is melted and the burritos are heated through. If they look done early, you can turn off the slow cooker.

Notes

Common Troubleshooting Advice

  • The burritos seem too soft or soggy. To prevent this, avoid overfilling them and use fresh tortillas. If you want a crispier texture, transfer the burritos to a baking dish and broil them in the oven for 2-3 minutes after cooking.
  • The meat is too dry. If using lean beef or chicken, consider adding a small amount of beef broth or water while slow-cooking. This will help keep the meat moist.
  • The sauce is too thick. Add a splash of milk or broth to loosen the sauce before pouring it over the burritos.

Helpful Kitchen Tips

  • Prepping in advance: You can cook the beef mixture ahead of time and store it in the refrigerator for up to 2 days before assembling the burritos.
  • Freezing leftovers: Freeze cooked burritos individually wrapped in foil for up to 3 months. Reheat in the microwave or oven.
  • Slow cooker size: If your slow cooker is too small to fit all 12 burritos, cook them in two batches or use a larger oval slow cooker.

Find it online: https://carlarecipes.com/crock-pot-creamy-southwest-beef-burritos-a-beginners-guide-to-a-comforting-classic/