Slow-Cooked Beef Burritos

If you’re looking for a hearty, flavor-packed meal that can feed a crowd or make your weeknight dinners feel extra special, these Beef Burritos are your answer. Imagine tender, slow-cooked beef wrapped in warm tortillas, paired with creamy refried beans, melty cheese, and a rich, smoky enchilada sauce. This isn’t just another burrito recipe—it’s the one that makes people ask for seconds, and maybe even thirds. Whether you’re cooking for game night, a family dinner, or meal prepping for the week, this recipe delivers both comfort and big flavor without overcomplicating your day.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick to assemble once the beef is cooked—perfect for busy evenings.
• Simple, pantry-friendly ingredients with a few fresh touches for depth of flavor.
• Perfect for any occasion—from casual dinners to weekend gatherings.
• Big-batch friendly—feeds a crowd or makes plenty for leftovers.
• Rich, savory flavor that balances smoky peppers, tender beef, and creamy cheese.
  Unlike many burrito recipes, this one uses a slow-cooked beef filling with poblano peppers for a subtle, earthy kick. The sauce is luscious without overpowering the beef, making every bite perfectly balanced. You’ll feel like you’re eating at your favorite Mexican restaurant—without leaving home.

Ingredients Needed

For the Beef Filling:

• 6 pounds chuck roast (cubed) or stewing beef – choose well-marbled meat for tenderness
• 3 tablespoons olive oil – for browning and sealing in flavor
• 3 large onions, chopped – yellow or white for sweetness
• 3 poblano peppers, chopped – mild, smoky depth
• 3 jalapeños, chopped – adjust for desired spice
• 6 cloves garlic, minced – fresh for maximum aroma
• 3 cans (19 oz each) red enchilada sauce – store-bought or homemade

For Assembling the Burritos:

• 3 cans (16 oz each) refried beans – creamy base layer
• 24 (12-inch) flour tortillas – warm for easy rolling
• 6 cups shredded Monterey Jack cheese – melty and mild

Optional Toppings:

• Sour cream – cools the heat
• Diced fresh tomatoes – bright, juicy contrast
• Chopped fresh cilantro – fresh herbal finish

How to Make Beef Burritos

Step-by-Step Instructions

• Brown the Beef
  Heat olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches, turning until all sides are browned. This step locks in juices and builds a deep flavor foundation.

• Slow Cook for Tenderness
  Transfer browned beef to a slow cooker. Add onions, poblano peppers, jalapeños, and garlic. Pour in the enchilada sauce to cover. Cook on High for 4 hours or Low for 7–8 hours, until the beef is fork-tender.

• Shred the Beef
  Using tongs or a slotted spoon, remove beef from the slow cooker. Shred with two forks. Remove vegetables from the sauce, then stir about ½ cup of sauce into the beef to keep it moist.

• Preheat the Oven
  Heat oven to 400°F (200°C)—you’ll finish the burritos here to meld flavors and lightly crisp the tortillas.
• Warm the Beans
  Heat refried beans on the stovetop over low heat or in the microwave until hot and spreadable.

• Assemble the Burritos
  Lay tortillas flat. Spread a layer of refried beans down the center, top with shredded beef, and sprinkle with cheese. Roll tightly, folding in the sides as you go.
• Bake for Extra Flavor
  Place burritos seam-side down on a baking sheet. Bake for 10 minutes, or until cheese melts and tortillas are slightly crisped.
• Serve Hot
  Top with sour cream, diced tomatoes, and cilantro—or set toppings out so everyone can customize.

Serving and Storage Tips

Serving Ideas:

• Pair with Mexican rice, guacamole, and a crisp green salad.
• Serve with extra enchilada sauce on the side for dipping.

Storage:

• Fridge: Store wrapped in foil or airtight containers for up to 4 days.
• Freezer: Wrap individually in foil, place in freezer bags, and store for up to 3 months.
• Reheat: Bake at 350°F until hot, or microwave in short intervals to prevent soggy tortillas.

Helpful Notes

• For a spicier kick, leave jalapeño seeds in.
• Swap Monterey Jack for cheddar, pepper jack, or a Mexican cheese blend.
• If you prefer, use shredded chicken or ground beef instead of chuck roast.
• Gluten-free? Use large gluten-free tortillas and ensure sauce and beans are certified gluten-free.

Conclusion

These Beef Burritos aren’t just another weeknight dinner—they’re a surefire hit that blends tender slow-cooked beef, creamy beans, melty cheese, and just the right amount of spice. They’re easy enough for a Tuesday but tasty enough for a celebration. If you try this recipe, leave a comment and a star rating below—I’d love to hear how you made it your own. And don’t forget to share your burrito creations on Pinterest and Facebook! What’s your favorite twist on a classic burrito? Let’s swap ideas in the comments.

Frequently Asked Questions (FAQ)

Can I make beef burritos ahead of time?

Yes! Assemble them up to 2 days in advance, refrigerate, then bake before serving.

How can I make this recipe gluten-free?

Use certified gluten-free tortillas and check labels on beans and enchilada sauce.

Can I freeze beef burritos?

Absolutely. Wrap individually in foil, then store in freezer bags for up to 3 months.

Why is my beef tough?

It likely needed more cooking time. Slow cooking until fork-tender is key.

Can I use store-bought rotisserie chicken instead of beef?

Yes, just shred and heat it with a bit of the enchilada sauce before assembling.