Burritos for the Crock Pot
At a Glance
- Prep
- 15 min
- Cook
- 8 hrs
- Total
- 8 hrs 15 min
- Servings
- 6.00 serving(s)
Categories
- Main Course
- Sandwiches
- Mexican-inspired
- Slow cooker
- Easy
- Slow Cooker
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Burritos for the Crock Pot brings together 2 -3 lbs rump roast, 1 (1 1/4 ounce) package taco seasoning, 1 (10 3/4 ounce) can diced tomatoes in a practical dish for home cooking. It takes about 8 hrs 15 min to prepare and cook. It makes approximately 6 servings.
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Equipment
Slow cooker, forks, serving bowl
Ingredients
- 2 -3 lbs rump roast
- 1 (1 1/4 ounce) package taco seasoning
- 1 (10 3/4 ounce) can diced tomatoes
- 1 (4 ounce) can green chilies
- 1 small onion, chopped
- 1 small bell pepper, chopped
- flour tortilla
- guacamole
- sour cream
- salsa
- cheddar cheese
Instructions
Place first 6 ingredients in the crock pot.
Cook on low for about 8 hours.
Remove the roast from the crock pot & shred using 2 forks.
Put the shredded roast in a serving bowl and add enough of the remaining crock pot sauce to moisten.
Serve burrito-style with flour tortillas, guacamole, cheese, sour cream, and salsa.
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