Shredded Beef and Bean Burritos

Shredded Beef and Bean Burritos

I made this for my husbands Saturday Crew and they raved that these ‘wet burritos’ were wonderful.We kept a few for our dinner and wished there were more ! I was going to use ground beef but managed to get the roast on sale for less than the ground beef would have cost. I doubled the recipe and fed 20 people.

These are wonderful the next day and can be frozen and reheated later. To Reheat: Cover pan with foil and heat in the oven at 350*F for 30 minutes. These are definitely going in my regular meal rotation.

Shredded Beef and Bean Burritos

3-4lb Chuck or Eye of Round Roast

1 small Onion, chopped

1 -2 cloves of Garlic, minced

2 pk. Taco Seasoning Mix

1 16oz can Chicken Broth

1 15 oz. Can Rotel Tomatoes or Mexican Diced Tomatoes

1 10 oz. can Enchilada Sauce

1 18 oz. Jar Beef Gravy

4 cups Sharp Cheddar Cheese, shredded

2 cups Monterey Jack Cheese, shredded

4 Cups Refried Beans, warmed

24 Flour Tortillas, warmed

Add roast beef, onion, garlic, taco seasoning and broth to the slow cooker. Set cooker for 8-10 hours. When the beef is very tender, take two forks and shred the beef. Return the beef to the slow cooker until time to assemble the burritos. Use a slotted spoon to drain the meat when assembling the burritos.

Mix the diced tomatoes, enchilada sauce and beef gray in a sauce pan and simmer on low for 5 minutes . Set the ‘gravy’ aside for the assembly.

Spray a glass 13×9 inch pan. Heat oven to 375*F.

Warm the Tortillas in the microwave. On each tortilla layer 1/4 cup shredded beef, 1/4 cup refried beans and 1/4 cup shredded cheddar/jack cheese. Fold in the sides of the tortilla then roll the tortilla away from yourself to make a burrito ‘envelope’. Place burrito seam side down in the 13×9 pan. Finish rolling the rest of the burritos.  When the pan is full ladle  ‘gravy’ over the top of the burritos. Top with more cheese and bake in the oven at 375*F 15-20 minutes.  Serve this with sour cream or salsa. To reheat: Cover the 13×9 pan with foil and reheat at 350*F for 30 minutes.