Green Chile Beef Burritos Recipes

GREEN CHILE BURRITOS RECIPE

Steps:

• Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
• Place chuck roast in your crock pot. Pour ⅓ cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
• Once Roast is slightly warm, shred it.
• Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
• Serve on warm tortillas. ENJOY!

SLOW-COOKED GREEN CHILI BEEF BURRITOS

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.

INSTANT POT GREEN CHILE BEEF BURRITOS

Steps:

• Place roast on a large piece of foil for easy clean up.
• Combine salt, garlic powder, black pepper, onion powder, and chili powder.
• Press the seasonings into all sides of the roast.
• Select saute or brown on the pressure cooker and add oil. When oil is hot and rippling add the meat and brown 3-4 sides. Turn the pressure cooker off.
• Remove beef from the pot and set on a plate.
• Pour beef broth into the pot and scrape up the browned bits from the bottom. Return beef to the pot and any juices from the plate.
• Pour enchilada sauce, green chilies, and tomato sauce over the beef, do not stir.
• Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 90 minutes.
• When cooking is complete, use a natural release.
• Move beef to a cutting board to rest.
• Optional: Pour drippings from the pot into a fat separator then pour it back into the pot, discarding the fat. If you don't have a fat separator, you can skim the top of the liquid with a spoon to remove some of the fat, or just skip this step.
• Shred the beef into bite size pieces, add it back to the liquids in the pot to soak up the flavor and stay moist.
• Set up a burrito station with meat, fillings, and toppings and let everyone fill and top however they'd like.
• To make a smothered burrito, top rolled burrito with desired sauce and shredded cheese, place under the oven broiler to melt and brown the cheese.

GREEN CHILI BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5-qt slow cooker.
• Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
• Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat.
• In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides.

EASY BEEF GREEN CHILI BURROS

Steps:

• Put all ingredients except the flour in a 3 quart pot and bring to boil.
• After it boils reduce heat cover and simmer for 2 hrs stirring occasionally making sure you don't run out of liquid.
• Remove from heat add the flour and mix well add more if you want it thicker.

GREEN CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

GREEN CHILE BEEF BURRITOS

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.