Beef & Bean Burrito Stack (Crockpot, Slow Cooker)
A unique burrito like "stack" made in your crockpot, cheesy and tasty.
Yield
6 servingsPrep
10 minCook
495 minReady
495 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
-
dry enchilada mix |
* |
| 3 | cups |
water
|
|
| 12 | ounces |
tomato paste
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1 | x |
salt
to taste |
*
|
| 2 | pounds |
ground beef, lean
|
|
| ½ | cup |
onions
to taste, chopped |
|
| 1 | each |
sweet red bell peppers
seeded and chopped, any color |
|
| 2 | each |
jalapeño pepper
seeded minced or 2 mild green chilies |
*
|
| 5 | each |
flour tortillas (8 inch)
|
*
|
| 4 | cups |
mexican cheese
blend, shredded |
* |
| 12 | ounces |
refried beans
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
-
dry enchilada mix |
* |
| 7.1E+2 | ml |
water
|
|
| 346.8 | ml/g |
tomato paste
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
garlic powder
|
|
| 1 | x |
salt
to taste |
*
|
| 907.2 | g |
ground beef, lean
|
|
| 118 | ml |
onions
to taste, chopped |
|
| 1 | each |
sweet red bell peppers
seeded and chopped, any color |
|
| 2 | each |
jalapeño pepper
seeded minced or 2 mild green chilies |
*
|
| 5 | each |
flour tortillas (8 inch)
|
*
|
| 946 | ml |
mexican cheese
blend, shredded |
* |
| 346.8 | ml/g |
refried beans
canned |
|
Directions
First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker. The foil strip will make it much easier to remove the burrito stack when done
Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about ⅓ of sauce mix into the browned beef mixture
Spoon a small amount of sauce into bottom of the slow cooker
Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3 to 4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.
