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Beef & Bean Burrito Stack (Crockpot, Slow Cooker)


A unique burrito like "stack" made in your crockpot, cheesy and tasty.















2 packages -
dry enchilada mix
3 cups water
12 ounces tomato paste
¼ teaspoon black pepper
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 440g (15.5 oz)
Amount per Serving
Calories 43336% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 368mg 15%
Total Carbohydrate 8g 8%
Dietary Fiber 6g 26%
Sugars g
Protein 90g
Vitamin A 21% Vitamin C 126%
Calcium 8% Iron 41%
* based on a 2,000 calorie diet How is this calculated?


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