Slow Cooker Shredded Beef Burritos

Slow Cooker Shredded Beef Burritos

Beef brisket cooked in a savoury blend of bell peppers, tomato sauce and beef bouillon is served in warm tortillas. Garnish with your favourite toppings.
  • 4 H

    Cooking Time

  • 15 MINS

    Prep Time

  • 12 People


  • 1 Tbsp. (15 mL) vegetable oil
  • 2 lbs. (1 kg) boneless beef brisket or flank steak, trimmed
  • 2 medium green bell peppers, chopped
  • 1 jar (640 mL.) pasta sauce
  • 1 Knorr® Beef Bouillon Cube (s)
  • 3 cloves garlic, chopped
  • 12 burrito size flour tortillas, warmed

  1. Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.

  2. Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in pasta sauce, Knorr® Beef Bouillon Cube(s) and garlic.

  3. Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, sour cream or your favourite toppings.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 220.0
Calcium (g) 4.0 %
Carbohydrates (g) 25.0 g
Fat (g) 7.0 g
Fiber (g) 2.0 g
Iron (g) 20.0 %
Protein (g) 20.0 g
Saturated Fat (g) 2.0 g
Sodium (g) 580.0 mg
Sugar (g) 4.0 g
Trans Fat (g) 0.0 g

Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavorful juices for these delicious burritos.\nEach serving of this dish provides 1 serving of vegetables and is a good source of iron and vitamin C. *See Nutrition Information for sodium content.

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