Day 232: Southwest Beef Burritos

Hello, readers! My name is Tricia, and I blog about my crockpotting adventures at Crockpot Tuesdays. I started using my crockpot after we got it as a wedding gift last September, and have grown to love it! I am mostly a self-taught cook, and the ease of the crockpot seemed like a good place to take my first dive into the kitchen. Simple (but delicious) recipes gave me my first taste of cooking, and now it’s a favorite hobby of mine.

I am so glad that Karen asked me to be a guest blogger. I love her recipes, and especially her honest reviews. Thanks again, Karen!

This recipe is one of my favorites. Enjoy!

1. Place roast and water in crockpot. Cook on low for 8-9 hours. Remove meat. When cool enough to handle, shred meat. Skim fat from cooking liquid, setting aside 1/2 cup of liquid.

2. In a large skillet, cook tomatoes, green pepper, onion, garlic and bay leaf in canola oil for 18-22 minutes, or until liquid is reduced to 2 tbsp. (Ours took a little longer than 22 minutes, and it still had some extra liquid. I would recommend double-checking that most of the liquid has cooked out before moving on to the next step.)

3. Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking liquid. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf and serve on soft tortilla shells. Enjoy!

My only complaint about this recipe is that there is quite a bit of work to do on the stovetop after the 8-9 hour cook time. It’s not one of those crockpot recipes where you can get home from work and dinner is ready to be served immediately. However, my husband and I loved how these burritos taste, and I will definitely make them again. 3 stars