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Beef Burritos

Slow-Cooked Beef Burritos with Enchilada Sauce

Tender, slow-cooked beef wrapped in warm tortillas with creamy refried beans, melty Monterey Jack cheese, and smoky red enchilada sauce. Perfect for feeding a crowd, meal prep, or making a weeknight dinner feel special.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 24 burritos
Course: Dinner, LUNCH, Main Course, school lunch
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Beef Filling
  • 6 pounds chuck roast or stewing beef Cubed; choose well-marbled for tenderness
  • 3 tbsp olive oil For browning
  • 3 large onions, chopped
  • 3 poblano peppers, chopped
  • 3 jalapeños, chopped Adjust to spice preference
  • 6 cloves garlic, minced
  • 3 cans (19 oz each) red enchilada sauce Store-bought or homemade
For Assembling the Burritos
  • 3 cans (16 oz each) refried beans
  • 24 12-inch flour tortillas Warm before rolling
  • 6 cups shredded Monterey Jack cheese
Optional Toppings
  • Sour cream
  • Diced fresh tomatoes
  • Chopped fresh cilantro

Method
 

  1. Brown the Beef: Heat olive oil in a large skillet over medium-high. Sear beef cubes in batches until browned on all sides.
  2. Slow Cook: Transfer beef to slow cooker. Add onions, poblano peppers, jalapeños, garlic, and enchilada sauce. Cook on High 4 hours or Low 7–8 hours, until fork-tender.
  3. Shred the Beef: Remove beef with tongs and shred with two forks. Remove vegetables from sauce. Stir ½ cup sauce into shredded beef to keep it moist.
  4. Preheat Oven: Heat to 400°F (200°C).
  5. Warm Beans: Heat refried beans until spreadable.
  6. Assemble Burritos: Lay tortillas flat. Spread beans down the center, top with beef, sprinkle cheese, then roll tightly, folding in sides.
  7. Bake: Place seam-side down on baking sheet. Bake 10 minutes, until cheese melts and tortillas crisp slightly.
  8. Serve: Top with sour cream, tomatoes, and cilantro, or serve toppings on the side.

Notes

For more heat, leave jalapeño seeds in. Swap cheese for cheddar or pepper jack. Use gluten-free tortillas and certified GF sauce/beans if needed. Beef too tough? Cook longer until fork-tender.