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