A nice big burrito makes for a great weeknight dinner – especially if you have the meat cooking in the slow cooker all day. This tender chipotle shredded beef is layered up with a bean mixture, rice and plenty of cheese. I also go a little extra on this one by toasting some cheese on the outside of the burrito to get some great texture. These Cheesy Shredded Beef Burritos are going to be a surefire win on your family dinner table!
The slow cooked beef is super easy to put together. Even easier if you can find the jar of chopped chipotles in adobo. This is a great recipe to turn the cheaper – often tougher – cut of Chuck roast into a delicious tender shredded beef. You will want to save the beef recipe to use on other recipes like tacos, nachos, quesadillas – it would even be tasty in a cheesy pasta dish.
The cheese on the outside of the tortilla was a request from my middle son. He asked me if I could do it and so I gave it a go and boy am I glad that I did – it was so super good. I usually like to toast the outside of our burritos anyway, to get that extra bit of texture and melt up any cheese on the inside. Adding the cheese while toasting the filled burrito just takes it to the next level. I used shredded cheese for the outer layer of cheese, but you could also use slices.
For this particular recipe I did a mixture of black and pinto beans. Our family really likes both so I figured why not put them together. I don’t like to go fully smooth with the beans – prefer to have some whole beans in the mix. So when you are cooking these beans, just use the back of the spoon to smoosh some of it against the side of the pan. You get a great creamy texture and combination of flavors when the two beans mingle together.
Now Let’s Get Cookin’!
Cheesy Shredded Beef Burritos
Equipment
Ingredients
- 6 Extra Large Flour Tortillas
- 12 slices Sharp Cheddar thin-sliced
- 1 can Black Beans
- 1 can Pinto Beans
- 1 tbps Taco Seasoning
- 2 cups White Rice
- 4 cups Water
- 1 tsp Salt
- 6 cup Mexican Cheese Blend shredded cheese
For the Chipotle Shredded Beef
- 1 Yellow Onion diced
- 1 7oz can Chipotle in Adobo diced
- ¼ cup Lime Juice
- 1 cup Water
- 3-4 lb Chuck Roast
- 1 tbsp Oregano
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 2 tsp Salt
- 2 tsp Black Pepper
Instructions
- Add onions, chipotle in adobo, water, and lime juice to bottom of slow cooker. Add chuck roast. Sprinkle seasoning over top. Secure lid and cook on low for 8 hours.
- In a sauce pan over medium heat, add pinto and black beans, along with taco seasoning. Stir occasionally and slightly smash bean while allowing to cook for about 20 minutes.
- In another sauce pan over medium high heat, add water, salt and rice. Cover with lid and cook about 20 minutes.
- At the end of the cook time, remove any bones (if there are any) and then shred meat.
- Start with tortilla on flat surface. Add two slices to center of tortilla. Next add portion of bean mix, sprinkle with cheese, then portion of rice. Then add shredded beef and again sprinkle with cheese. Fold in sides of tortilla and roll up top to bottom. Repeat with remaining tortillas.
- In a large saute pan over medium heat, toast each side of the burritos, starting with the closing flap, for about 90 second. Repeat with each burrito.
- In the same pan, add portion of cheese in a single line about the length of the burrito. Once it has melted down some (about 30 seconds), place burrito on top of cheese. Let melt another 30-60 seconds, then remove. Depending on size of pan, you should be able to do two at a time. Repeat with remaining burritos.
- If desired, wrap each burrito in aluminum foil for presentation.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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This looks so yummy! We had pot roast last night so guess what I’m making with our left overs this evening! Thank you!
You have so many outstanding burrito recipes Estelle. We are not that big on them, but I think I have to change that pretty soon. Thanks