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  • Slow Cooker Burritos

    1 vote
    Slow Cooker Burritos
    Servings: 6
    by Penny Hawkins
    78 recipes
    >
    Slow Cooker Burritos are a perfectly delicious example of what you can create with your slow cooker in warm weather. In fact, they're so good, you might just forget all about the heat outside for a while.

    Ingredients

    • ¾ lb. ground beef or 15 oz. Chorizo, cut into bite-size pieces
    • 1 (15 oz.) can kidney beans, rinsed and drained
    • 1 (14 oz.) can diced tomatoes
    • 1 green bell pepper, seeded and cut into 1-inch pieces
    • 1 cup chicken broth
    • 1 cup frozen corn, thawed
    • ½ tsp. ground cumin
    • ½ tsp. ground cinnamon
    • 5 to 6 flour tortillas, warmed
    • 1 ½ cups hot cooked rice
    • Shredded Monterey Jack cheese

    Directions

    1. Brown beef or Chorizo in a large skillet over medium-high heat, stirring to break up meat, 6 to 8 minutes or until no longer pink.
    2. Drain fat.
    3. Place browned meat, beans, tomatoes, bell pepper, broth, corn, cumin and cinnamon in slow cooker; mix well. Cover and cook on low 6 to 8 hours.
    4. Spoon filling down center of warmed tortillas; top with rice and shredded cheese. Roll up and serve immediately.

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