Crockpot Love :: Crockpot Burritos

Today I’m sharing my final crockpot recipe and tomorrow I hope you’ll be back to link up to the Crockpot Love link party!

Today’s recipe is Crockpot Burritos.  This is a great recipe for a crowd.  It’s not at all spicy the way it is but can be pepped up a bit by using spicy Rotel tomatoes if that’s what you like.

Crockpot Burritos

Serves 8-10

1 1/2 pounds beef or pork roast {I always use beef}

1 can pinto beans

1 can Rotel tomatoes

1 can green chilies

1/2 cup chopped onion

1 can cream of mushroom soup

1/2 teaspoon oregano

chili powder

salt and pepper to taste

Place the roast in the crockpot and sprinkle with chili powder.  Add the remaining ingredients.

Cook on Low for 10-12 hours or on High for 5-6 hours.  Shred the roast and stir back in to the mixture.  Serve {with a slotted spoon to avoid soggy burritos} with tortillas and shredded cheese.

Bon appetit {or the Spanish equivalent}!

Randi Dukes About Randi Dukes

I’m Randi, a wife and stay-at-home mom of five kids, ranging from preschool to high school. I love strong coffee, craft and DIY projects, my planner, my laptop, and my big ol’ family. When I’m not creating something for my blog, I can be found in the car, running kids from one place to another. I’m the one knitting at the red light.

Comments

  1. I never thought of putting mushroom soup in to a burrito recipe. I’ll give this a try for sure.

  2. Que aproveche

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