Beef Burrito Recipe

Two fried shredded beef burritos on a white plate with one of them cut in half and one half placed on the others, showing the inside ingredients.

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These delicious shredded beef burritos start out in the crock pot where the meat is seasoned perfectly and is slow cooked until tender, then rolled in flour tortillas with ranch beans and lots of cheese, some homemade poblano sauce, and fried to golden perfection.

Prep Time30

Cook Time6

Total Time6 30

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: Beef Burritos, Fried Shredded Beef Burritos, Shredded Beef Burritos

Servings: Burritos

Calories: 329kcal

Author: Great Grub, Delicious Treats

Ingredients

2½ pounds beef rump roast or chuck roast, cut into 1-inch chunks
1 large onion, chopped
14 ounce beef broth
10 ounce Rotel tomatoes and peppers
1 tablespoon granulated garlic
1 teaspoon Slap Ya Mama seasoning
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon paprika
(2) 15 ounce ranch style beans, drain or use a slotted spoon when adding beans to the tortillas.
4-6 cups sharp cheddar cheese, or your favorite cheese
20 flour tortillas, burrito size

Instructions

Spray a 6-8 quart crock pot with non-stick cooking spray.
Add onions, followed by the chunks of meat.
Add all of the seasonings.
Next, add beef broth and Rotel.
Cover and cook on high for 5-6 hours or low 8-10 hours.
Once the meat is fork tender, remove and shred.
Heat each tortilla on the stove in a shallow pan over medium heat.
Add some shredded cheese, shredded beef, ranch beans, and more shredded cheese to each heated tortilla.
Fold in the sides first, then continue and fold up each tortilla to make a burrito.
Place each burrito on a baking sheet until they are ready to be fried.
In a frying pan or skillet, heat oil over medium high heat.
Place each burrito seam side down into the hot oil, a few at a time, and fry until golden on all sides.
*Hold each burrito down in the oil with tongs as they are placed in the hot oil to help them stay together.
Once they are secure and holding together, remove the tongs and add the next burrito, and repeat until all burritos are fried.
Work in batches so the oil stays at the right temperature.
Top with all of your favorite toppings.

Notes

Fry the burritos in batches so the oil stays hot.

Begin frying the burritos seam-side down and hold them in place with tongs until the seams are secure and holding together.

Be careful not to add so much filling that the burritos won't fold up easily.

Storage

Refrigerate leftovers for up to 3 days in an airtight container. If you plan to freeze the burritos, make them without the poblano sauce. Then, wrap cooled burritos in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.

To reheat the burritos, defrost them overnight in the refrigerator if frozen. Then, microwave individual portions at 1-minute intervals until heated through. Serve the reheated frozen burritos with poblano sauce to get the same flavor.

Nutritional values are approximate.

Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition