• 10 Ratings

Chipotle peppers are smoked jalapeños 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.

Source: Better Homes and Gardens
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Beef and Chipotle Burritos

Ingredients

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Directions

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  • 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.

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  • 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.

Nutrition Facts (Beef and Chipotle Burritos)

361 calories; 13 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 71 mg cholesterol; 433 mg sodium. 395 mg potassium; 29 g carbohydrates; 2 g fiber; 4 g sugar; 30 g protein; 0 RE vitamin a; 534 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 2 mcg vitamin b12; 192 mg calcium; 5 mg iron;

Pico de Gallo Salsa

Ingredients

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Directions

Instructions Checklist
  • In a medium bowl combine tomatoes; onion; cilantro; serrano chile pepper, and dash sugar. Cover; chill several hours.

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Reviews

10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0