Slow Cooker Beef and Chipotle Burritos


2 1/2 pounds boneless beef round steak, cut 3/4 inch thick

2-14 1/2 ounce cans no-salt-added diced tomatoes, undrained

1 medium onion, cut into thin wedges

2 - 3 chipotle peppers in adobo sauce, chopped

2 cloves garlic, minced

1 teaspoon dried oregano, crushed

1/4 teaspoon salt

1/4 teaspoon ground cumin

8-8 inches whole wheat or low-fat flour tortillas, warmed

1 cup shredded reduced-fat cheddar cheese (4 ounces) (optional)

1 Pico de Gallo Salsa (see recipe below)


Trim fat from meat. Cut meat into six pieces. Place meat in a 3 1/2- or 4-quart slow cooker. Add undrained tomatoes, onion, chipotle pepper, garlic, oregano, salt, and cumin.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.

Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Using a slotted spoon, remove tomatoes and onion from cooker; set aside. Stir enough of the reserved cooking liquid into meat to moisten. Discard any remaining cooking liquid.

To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato mixture. If desired, top with cheese and/or Pico de Gallo Salsa. Roll up tortillas.

Pico de Gallo Salsa


1 cup finely chopped tomato, (2 medium)

2 tablespoons finely chopped onion

2 tablespoons snipped fresh cilantro

1 fresh serrano chili pepper, seeded and finely chopped

1/2 cup chopped, peeled jicama

1/4 cup thin radish strips


In a small bowl, combine tomato, onion, cilantro, and serrano chile pepper.* Stir in jicama and radish strips. Cover and chill for several hours before serving.

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