Crock Pot Smothered Burritos

Craving a flavorful, hearty meal that practically cooks itself? These Crock Pot Smothered Burritos are packed with tender beef, gooey cheese, and rich enchilada sauce – all slow-cooked to perfection. Perfect for family dinners, meal prep, or satisfying a Mexican food craving without the hassle. Let your slow cooker do all the work while you enjoy bold flavors and comforting textures.

Ingredients

(Serves 6 – Customize quantities as needed)

• 2 lb stew meat
• 1 can (28 oz) red enchilada sauce
• 1 can (4 oz) green chiles
• ½ onion, chopped
• 1 tsp taco seasoning
• ½ tsp salt
• ½ tsp pepper
• 6 burrito-size flour tortillas
• 1 can (16 oz) refried beans
• 2 cups shredded cheddar cheese

Instructions

1. Add stew meat, enchilada sauce, green chiles, chopped onion, taco seasoning, salt, and pepper to your crock pot.
2. Cover and cook:
   • On low for 6–8 hours, or
   • On high for 3–4 hours, until meat is tender.
3. Microwave the refried beans until warm.
4. Lay out flour tortillas. Spread a spoonful of refried beans on each.
5. Top with cooked beef from the crock pot and sprinkle cheddar cheese over the filling.
6. Roll the tortillas tightly into burritos.
7. Remove any leftover sauce from the crock pot and pour into a bowl.
8. Place burritos into the crock pot.
9. Drizzle the reserved sauce over the burritos.
10. Sprinkle with the remaining shredded cheese.
11. Cover and cook on high for 20 minutes, just until the burritos are heated through and the cheese is melted.

Serving and Storage Tips

Serving Tips

• Top with your favorites: Add sour cream, guacamole, chopped cilantro, diced tomatoes, or sliced jalapeños right before serving for extra flavor and texture.
• Serve with sides: Pair these burritos with Spanish rice, Mexican street corn, a crisp green salad, or tortilla chips and salsa for a complete meal.
• Make it a platter: Place burritos on a serving dish and drizzle with additional enchilada sauce and cheese. Garnish with lime wedges and chopped green onions.
• Add a crunch: A side of coleslaw or pickled onions adds a great contrast to the creamy, cheesy filling.
• Meal prep tip: Assemble the burritos in advance and reheat just before serving for an easy weeknight dinner or party meal.

Storage Tips

• Refrigerator: Store leftover burritos in an airtight container in the fridge for up to 3 days.
• Freezer: Wrap individual burritos tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Leave off the sauce and cheese topping before freezing.
• Reheating (microwave): Heat individual burritos covered loosely with a damp paper towel for 1–2 minutes or until hot.
• Reheating (oven): Place burritos in a baking dish, cover with foil, and bake at 350°F (175°C) for about 15–20 minutes, or until warmed through.
• Sauce tip: If freezing, store extra sauce separately and add after reheating to keep the tortillas from becoming soggy.
• Batch prep: Make a double batch, freeze one, and have a homemade meal ready for another night with no extra work.

variations

1. Chicken Smothered Burritos

Swap beef for chicken: Use boneless skinless chicken breasts or thighs in place of stew meat.
How to prepare: Add raw chicken with the enchilada sauce and other ingredients to the crock pot. Cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken before assembling the burritos.
Flavor bonus: Add a teaspoon of cumin or chipotle powder for extra smoky flavor.

2. Ground Beef Burritos

Use ground beef instead of stew meat: Brown 2 lb of ground beef in a skillet before adding to the crock pot with the sauce, onions, and seasonings.
Why this works: Faster cook time and easier to handle for kids or picky eaters.
Optional additions: Stir in a can of black beans or corn for more texture.

3. Vegetarian Smothered Burritos

Skip the meat entirely: Replace beef with sautéed veggies like bell peppers, zucchini, mushrooms, and onions.
Add protein: Mix in a can of black beans, pinto beans, or lentils with the vegetables.
Sauce idea: Use green enchilada sauce or salsa verde for a zesty vegetarian twist.

4. Spicy Smothered Burritos

Turn up the heat: Add a diced jalapeño or a chipotle pepper in adobo sauce to the crock pot mixture.
Spicy cheese: Use Pepper Jack or a spicy Mexican blend instead of cheddar.
Hot topping: Serve with a drizzle of hot sauce or crushed red pepper flakes.

5. Breakfast Burrito Variation

Change the filling: Replace beef with cooked breakfast sausage or crumbled chorizo.
Add eggs: Scramble eggs and mix with the meat before rolling the burritos.
Top with: Enchilada sauce and cheese, then cook as directed in the crock pot.
Perfect for: Brunches, holiday breakfasts, or meal prep.

6. Smothered Rice & Bean Burritos

Bulk it up: Add 1–2 cups of cooked Mexican rice inside each burrito along with refried beans.
Best for: A more filling, budget-friendly version.
Cheese tip: Use a blend of cheddar and Monterey Jack for a gooey, stretchy texture.

7. Low-Carb or Gluten-Free Version

Swap the tortilla: Use low-carb tortillas or gluten-free wraps.
Meat focus: Skip the beans and add sautéed spinach or kale for fiber without the carbs.
Sauce check: Use a gluten-free enchilada sauce brand if needed.

8. Smothered Pulled Pork Burritos

Use pork: Substitute beef with pork shoulder or pork loin.
Cook as directed: Slow cook in the enchilada sauce mixture until fork-tender.
Flavor bonus: Add a splash of orange juice or lime juice for a subtle citrusy lift.

9. BBQ Burritos

Use BBQ sauce: Replace enchilada sauce with smoky barbecue sauce.
Fill with: Shredded beef, pulled pork, or chicken.
Cheese idea: Use a mix of cheddar and mozzarella.
Tastes like: A BBQ twist on the original – perfect for summer nights or game day.

10. Creamy Smothered Burritos

Add creaminess: Mix ½ cup of sour cream or cream cheese into the meat mixture before assembling burritos.
Cheese option: Use queso blanco or creamy white cheese blend.
Perfect for: A milder, kid-friendly version with rich texture.

FAQs

1. Can I use ground beef instead of stew meat?
Yes, brown the ground beef first and then add it to the crock pot with the other ingredients. It will cook faster and shred meat is not required.

2. How long can I cook the beef in the crock pot?
Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender and easy to shred.

3. Can I prepare the burritos ahead of time?
Yes, you can assemble the burritos in advance and refrigerate them. Reheat with sauce and cheese in the crock pot or oven before serving.

4. What kind of tortillas work best?
Burrito-size flour tortillas are best because they are soft and pliable, making them easier to roll without tearing.

5. Can I freeze these smothered burritos?
Absolutely. Wrap each burrito tightly in foil or plastic wrap and freeze. Add sauce and cheese only when reheating.

6. Is there a vegetarian option?
Yes, replace the beef with sautéed vegetables and beans for a delicious vegetarian version.

7. How can I prevent the burritos from getting soggy?
Keep the sauce separate until you are ready to serve or reheat to prevent the tortillas from absorbing too much moisture.

8. Can I make this recipe spicy?
Yes, add jalapeños, chipotle peppers, or hot sauce to the meat mixture for extra heat.

9. What sides go well with smothered burritos?
Serve with Mexican rice, chips and salsa, guacamole, or a fresh salad for a complete meal.

10. How many calories are in one serving?
One serving contains approximately 625 calories, depending on the specific ingredients and portion sizes.

Crock Pot Smothered Burritos are the ultimate easy dinner for busy families. With minimal prep and bold flavors, this slow cooker meal transforms simple ingredients into a restaurant-worthy dish. Customize it to your taste and enjoy effortless comfort food any day of the week.

Print