Field Meal Main Course: Crock Pot Beef Burritos
Side: Watermelon
Dessert: Pecan Pie Cheesecake Bars
Crock Pot Beef Burritos
Ingredients
Crock Pot Beef
- 1 3 lb roast
- 1 onion sliced
- 1 Tbsp minced garlic
- 4 oz canned green chilies
- 1/2 cup beef broth
- 2 limes juiced and zested
- 1 tbsp cumin
- 1 tbsp oregano
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
Burritos
- burrito sized tortillas
- shredded cheddar cheese
- salsa
- pinto beans
- rice
- sour cream
- lettuce
- fresh pico de gallo
- cilantro (optional)
- Cooking Spray
Instructions
Crock Pot Beef
- Add sliced onions to the bottom of the crock pot, place roast on top of onions
- Mix together dry spices in a small bowl. Spread evenly over the roast. Season both sides of roast
- Mix broth, chiles, lime juice and zest together and pour over roast
- Cover and cook on low for fat least 8 hours
- Pull beef once it's shreddable and add back into the crock pot with the juices
Burritos
- Preheat oven to 350
- Gather all the ingredients to create an assembly line
- Layer on burrito ingredients starting with shredded cheese, beef, salsa, pinto beans, rice, sour cream, lettuce, pico, and cilantro
- Fold up the burritos and organize them on a baking sheet. Spray the tops of the burritos with cooking spray. I prefer avocado or olive oil spray.
- Bake for 15-20 minutes until burritos are golden brown on top
