With lots of vegetables right in the mix and a simple slow cooker method, this Slow Cooker Beef Burrito Recipe is an easy family dinner for the little kids and the parents at the table! And, you can simply add the ingredients to the slow cooker in the morning and the burritos are ready to roll come dinnertime.
We regularly have Mexican foods on Tuesday nights, so this Slow Cooker Beef Burrito Recipe is now firmly in our family dinner rotation. You can get it going in the morning, it makes plenty for dinner and lunches the next day, and it’s super versatile and yummy!
The beauty of this meal is that there are a nice amount of vegetables right in the mix so you don’t have to worry about making additional sides, and those veggies add lots of flavor and moisture (and nutrition).
They blend in though, so there aren’t big chunks to raise alarm bells.
Plus, the whole thing cooks in the slow cooker while you’re off doing other things!
(You may also like my Easy Taco Meat, Healthy Chicken Meatballs and Shrimp Tacos.)
Table of Contents
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Step-by-Step Instructions
Here’s a look at the process of making these slow cooker beef burritos. Scroll down to the bottom of this post for the full recipe.
Step 1. Place the vegetables into a food processor. Grind until finely chopped.
Step 2. Add to a slow cooker along with the beef, salsa, and spices. Cover and cook.
Step 3. Stir in prepared rice. Place some into the center of each tortilla. Sprinkle with cheese and warm briefly.
Step 4. Fold in the sides. Roll up. Serve with whatever simple sides you like!
TIP: I like the smaller size of tortillas meant for fajitas since they are often a more proportional size for kids. You can use larger burrito-size if you prefer.
Options for Leftover Filling
This recipe makes a decent amount of filling, so I use it to make 8 burritos and then serve any leftovers over rice or make them into burritos to store in the freezer for future meals.
Make-Ahead Tips
You can make the rice a few days ahead, or even store the filling or prepared burritos in the freezer until you’re ready to make this dinner. They hold together decently well without cheese, though everyone in my family loves these with cheese, so do add it if you can.
Serve these burritos with salsa or sour cream for dipping and try not to stress if your toddler takes it apart and eats it in components. Because they very well might!
Best Tips for Success
- Serve any leftovers over rice or make them into burritos to store in the freezer for future meals.
- You can make the filling ahead of time and/or make the whole recipe ahead and store in the fridge or freezer until ready to serve.
- Use mild salsa to keep the flavors mellow enough for the kids.
- Try not to overfill your tortillas to ensure that they are easy to roll up.
- I like the smaller size of tortillas meant for fajitas since they are often a more proportional size for kids. You can use larger burrito-sized tortilla if you prefer.
- Prepare your rice ahead of time or use purchased precooked rice.
- Serve some of the filling alongside cut up strips of tortilla for little kids.
Related Recipes
I’d love to hear what you think of this recipe, so please chime in below in the comments!
Slow Cooker Beef Burrito Recipe
Ingredients
- 6 cups roughly chopped veggies such as carrots, onion, sweet potato, and/or butternut squash
- 4 garlic cloves, smashed and peeled
- 1 pound ground beef
- 3/4 cup crushed tomatoes
- 1 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 cups fully cooked short grain brown or white rice
- 8 fajita-size tortillas (or medium tortillas about 8 or 10 inches)
- Salsa, sour cream, or guacamole (optional)
Instructions
- Place the bell pepper or carrot, onion, sweet potato, and garlic into a food processor.
- Grind until finely chopped.
- Add to a slow cooker along with the beef, crushed tomatoes, and spices.
- Cover and cook on HIGH for 4-5 hours or LOW for 7-8 hours.
- Stir in prepared rice and let sit for 5 minutes.
- Place about ½ cup into the center of each tortilla.
- Sprinkle with cheese and warm for about 10-15 seconds in the microwave.
- Roll up into burritos, folding the sides in and then rolling up. Serve warm with salsa, sour cream, or guacamole as desired.
Equipment
Notes
- Store the leftover filling and use as a topping for rice as burrito bowls. Or make additional burritos and wrap individually in plastic wrap or foil and store in the freezer. Remove from wrapping and reheat in the microwave for 1-2 minutes, turning halfway through.
- Serve any leftovers over rice or make them into burritos to store in the freezer for future meals.
- You can make the filling ahead of time and/or make the whole recipe ahead and store in the fridge or freezer until ready to serve.
- Use mild salsa to keep the flavors mellow enough for the kids.
- Try not to overfill your tortillas to ensure that they are easy to roll up
- I like the smaller size of tortillas meant for fajitas since they are often a more proportional size for kids. You can use larger burrito-size if you prefer.
- Prepare your rice ahead of time or use purchased precooked rice.
- Serve some of the filling alongside cut up strips of tortilla for little kids.
Nutrition
This post was first published October 2019.
The ingredients list has butternut squash but the instructions list bell peppers – are both of these options or does one work better than the other? Thanks!
You can pick the one you prefer!
I’m going to double the recipe to make a batch for friends who just had a baby (plus some for us for dinner). Would I change the time in the crockpot at all?