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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!

  • 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



Amount per serving

Calories from Fat170
Total Fat19g
Saturated Fat6g
Trans Fat0g
Total Carbs47g
Dietary Fiber4g
Vitamin C60%
Vitamin A2%


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

  • 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.