Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

This recipe starts in the slow cooker, and it's great because the meat for the burritos will hold for quite a while, keeping warm in the slow cooker.

Ingredients Nutrition


  1. Burritos:.
  2. Place onion in a 5 quart slow cooker; add roast and 1/2 cup water.Sprinkle 1 package taco seasoning over top of roast.
  3. COver and cook on HIGH 5 hours. Remove roast, and shred with 2 forks, return to slow cooker and stir in remaining taco seasoning. Cover and cook on HIGH 30 more minutes or until boiling.
  4. Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla, top with desired toppings and cheese, roll up. Serve with Pico de Gallo.
  5. Pico de Gallo:.
  6. Stir together all ingredients in a medium bowl. Cover and chill until ready to serve. 3 cups.
Most Helpful

Delicious! I can only rate the meat portion, as I didn't have time to make the Pico De Gallo-- but I want to try it next time. This made great burritos- we topped ours with tomatoes, sour cream, lettuce and cheese. I'll definitely make this again. Thanks for sharing!

AmyMCGS November 16, 2006