Beef 'N Bean Burrito Stack (Crock Pot, Slow Cooker)

Name: Beef 'N Bean Burrito Stack (Crock Pot, Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 1/2 ounce) packages dry enchilada mix; 3 cups water; 2 (6 ounce) cans tomato paste; 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder; salt; 2 lbs lean ground beef; 1/2 cup chopped onion (to taste); 1 bell pepper, seeded and chopped, any color; 2 jalapeno peppers, seeded, minced or 2 mild green chilies; 5 -6 large flour tortillas (8 inch); 4 cups shredded Mexican blend cheese; 1 (12 ounce) can refried beans

Servings: persons

2 (1 1/2 ounce) packages dry enchilada mix
3 cups water
2 (6 ounce) cans tomato paste
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
salt
2 lbs lean ground beef
1/2 cup chopped onion (to taste)
1 bell pepper, seeded and chopped, any color
2 jalapeno peppers, seeded, minced or 2 mild green chilies
5 -6 large flour tortillas (8 inch)
4 cups shredded Mexican blend cheese
1 (12 ounce) can refried beans

1
["First, make foil ""handles."" Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.", "Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.", "Spoon a small amount of sauce into bottom of the slow cooker.", "Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6."]

1562

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (1 1/2 ounce) packages dry enchilada mix, 3 cups water, 2 (6 ounce) cans tomato paste, 1/4 teaspoon black pepper, and more.

Yes, Beef 'N Bean Burrito Stack (Crock Pot, Slow Cooker) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!