Beef and Chipotle Burritos

Chipotle peppers are smoked jalapenos that lend a great smoky flavor to this Mexican main dish. Slow cooking the beef mixture makes for a quick meal on a busy night.

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4.5 by 13 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 8 hrs to 10 hrs (low) or 4-5 hours (high)

Beef and Chipotle Burritos

Directions

  1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortillas. Makes 6 servings.

Pico de Gallo Salsa

Directions

  1. In a medium bowl combine tomatoes; onion; cilantro; serrano chile pepper, and dash sugar. Cover; chill several hours.
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Nutrition Facts (Beef and Chipotle Burritos)

  • Per serving:
  • 361 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 71 mg chol. ,
  • 433 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 30 g pro.
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13 Ratings

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