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Slow Cooker Shredded Beef Burritos

A slow cooker is the best way to get a rich, flavorful burrito filling. This recipe uses brisket, because it’s so tender and easy to shred. The delicious aroma will have your family in the kitchen long before dinnertime!
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  • 2 lbs. boneless beef brisket or flank steak, trimmed
  • 1 Tbsp. vegetable oil
  • 2 medium green bell peppers, chopped
  • 8 (10-in.) burrito size flour tortillas, warmed
  • 1 jar (1 lb. 8 oz.) pasta sauce
  • 1 Knorr® Beef flavor Bouillon Cube(s)
  • 3 cloves garlic, chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Calories480
Calories from Fat170
Total Fat19g
Saturated Fat6g
Trans Fat0g
Cholesterol75mg
Sodium1210mg
Total Carbs47g
Dietary Fiber4g
Sugars9g
Protein31g
Calcium10%
Iron30%
Vitamin C60%
Vitamin A2%

  • 1 Heat oil in 6-quart saucepot or Dutch oven over medium-high heat and brown brisket. Remove brisket to slow cooker.
  • 2 Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in sauce, Knorr® Beef flavor Bouillon Cube(s) and garlic.
  • 3 Cook covered on HIGH 4 to 6 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 favorite toppings.

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.