Crockpot Burrito Filling
This crockpot burrito filling is shredded beef cooked low and slow in salsa, chiles and spices until it falls apart. Make a big batch on Sunday, and you have burritos, bowls and tacos ready for the week.
10
servings15
minutes9
hoursBeef chuck cooks in salsa, green chiles and spices until tender and shredded. It is a big batch for burritos and bowls.
Ingredients
3 lb boneless chuck roast, cut in 4 pieces
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 large yellow onion, diced
4 cloves garlic, minced
1 1/2 cups salsa
1 can (4 oz) diced green chiles
1/2 cup beef broth
2 tablespoons lime juice
2 cans (15 oz each) black beans, drained and rinsed
1/4 cup chopped cilantro
Directions
- Mix the salt, pepper, chili powder, cumin, paprika, oregano and garlic powder in a small bowl.
- Rub the spice mix all over the beef pieces.
- Put the onion and garlic in the bottom of the slow cooker and place the beef on top.
- Pour the salsa, green chiles and broth over the beef.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the beef shreds easily with a fork.
- Shred the beef in the pot with two forks and stir it into the juices.
- Add the black beans and cook on HIGH for 20 minutes until hot.
- Stir in the lime juice and cilantro.
- Taste and add salt if needed.
- Serve in warm tortillas, bowls or over rice.
Notes
- Pork shoulder or chicken thighs work in place of beef, with 6 to 8 hours on LOW for pork and 4 hours for chicken. Use a slotted spoon for burritos to keep tortillas dry. Freeze in portions for up to 3 months.
Why this filling is a meal-prep winner
A good burrito filling needs to be juicy, well-seasoned and tender enough to shred. A slow cooker does all three. The beef cooks for hours in salsa and spices, and the connective tissue melts into a rich, spoonable sauce that flavors every bite.
It also scales up easily. Make one pot on the weekend and portion it into containers for burritos, rice bowls, nachos, quesadillas and taco salads. The filling freezes well, so a single cook gives you meals for weeks.
The same pot also works as a freezer meal prep. Cool the filling, portion it into bags, and you have homemade burrito fillings on hand for busy nights.
Ingredient notes
Chuck roast: Look for marbling. Fat and connective tissue make shredded beef juicy. Cut it in big pieces so it holds together for hours.
Chili powder, cumin and paprika: This trio is the base of burrito seasoning. Rub it on the meat so it flavors the beef directly.
Salsa: A medium chunky salsa brings acid, tomato and heat. Pick one that you would eat on chips.
Green chiles: Canned, mild or hot, they add smoke and a gentle heat.
Black beans: Add them at the end so they stay whole and creamy. Rinse well to remove the canned liquid.
Oregano and garlic powder: Dried Mexican oregano adds an earthy, slightly citrusy note, and garlic powder rubs evenly over the meat. They round out the chili powder and make the filling taste like a taqueria.
Tips for the best burrito meat
Shred and soak: The most common mistake is shredding the beef and serving it dry. Return it to the juices and let it sit for 10 minutes so every strand soaks up the sauce.
Drain for burritos: Use a slotted spoon so the filling does not soak through the tortilla.
Finish with lime: Acid at the end brightens the heat and the spices.
Season to taste at the end: Salsas and spice mixes vary a lot. After shredding, taste the meat and add salt, lime or a pinch of cayenne as needed.
Swaps and variations
Use pork shoulder for carnitas-style filling or chicken thighs for a lighter version. Add a cup of frozen corn or a can of pinto beans. Swap the green chiles for chipotle in adobo for smoky heat. Stir in cooked rice to make it a full burrito bowl base.
Do not use lean cuts like round roast or chicken breast for the long cook, which dry out and turn stringy.
For a creamy burrito, stir in a few spoonfuls of cream cheese at the end, or fold in shredded cheese just before serving.
What to serve with it
Spoon into warm flour tortillas with rice, cheese, sour cream, lettuce and guacamole. Or build a bowl with rice, corn, pico de gallo and avocado, or pile it on nachos.
A toppings bar works well for a family. Set out salsa, shredded lettuce, sour cream, cheese, pickled onions and hot sauce.
Storing and reheating
Refrigerate in a covered container for up to 5 days. Reheat in a skillet or the microwave with a splash of broth.
Freeze in portions with some juice for up to 3 months. Wrap finished burritos in foil and freeze them, then reheat in the oven.
For burritos, cool the filling completely before wrapping, so the tortillas do not tear.
Label the bags with the date so you know which batch to use first.
Crockpot Burrito Filling at a glance
- Prep time: 15 minutes
- Cooking time: 9 hours
- Servings: 10 servings
- Ingredients: 16, led by boneless chuck roast, kosher salt, black pepper, chili powder
Tips for Crockpot Burrito Filling
Pork shoulder or chicken thighs work in place of beef, with 6 to 8 hours on LOW for pork and 4 hours for chicken. Use a slotted spoon for burritos to keep tortillas dry. Freeze in portions for up to 3 months.
Crockpot Burrito Filling FAQ
How long does Crockpot Burrito Filling take?
Crockpot Burrito Filling takes 9 hours of cooking after 15 minutes of prep.
How many people does Crockpot Burrito Filling serve?
This recipe makes 10 servings.
What do I need to make Crockpot Burrito Filling?
16 ingredients, led by boneless chuck roast, kosher salt, black pepper, chili powder. Amounts are in the recipe card above.
