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Homemade Shredded Beef Burritos - Easy, Slow Cooker Style and Low Carb too!






Although I buy chuck roasts, we are not a 'pot roast' kind of family that likes to have them made that way too often.  But I love to grind them up to make our own ground beef and hamburgers, and of course French Dip Sandwiches, BBQ Pulled Beef Sandwiches, Beef stew, and other meals including this yummy dinner - homemade shredded beef and bean burritos! 

You can make it low carb by leaving out the refried beans of course.  And if you are doing strict low carb, just top it with sour cream and a sugar free salsa and some cheddar cheese, but don't use a flour tortilla.  If you can afford the carbs, you can use a low carb tortilla - I'll try to find some online and post links at the bottom of this post for you!

Tonight's dinner......

Quick and Easy with a taco seasoning mix or two (posted in 2009)



Homemade Beef and Bean Burritos

1 good sized roast - mine was about 4 1/2 pounds and was chuck
1-2 packages of taco seasoning depending on the size of your roast and taste preferences
salt and pepper
tomatoes - either 2 (15 oz) sized cans of diced tomatoes or the equivalent. I used tiny tomatoes from my garden that I had frozen at harvest
jalapeno's or chilies if you desire a level of hotness
1 can refried beans (leave this out if you are doing low-carb)

Trim the roast of excess fat now or be sure to cut it off after cooking before shredding. Place your roast in a crock pot and sprinkle the oil, seasonings, salt and pepper and tomatoes (and chilies if you use them) over all. Cook on low for 8-10 hours until completely done. There will be a lot of liquid, but don't drain it.

Using two large forks, shred the beef. Cook for another hour. Just before serving, stir in 1 can of refried beans. Warm through until all is hot and serve on tortilla shells with salsa, cheddar cheese and sour cream.

*This is one of those meals you can make ahead of time and either freeze it for future use or if possible, make it a day or two ahead, don't add the refried beans yet. It's like chili - it's even better the second day! Add the beans when you reheat it - and serve as usual.


And this time from a post I made in 2010 not using a taco seasoning mix but using some things I had on hand in the cupboard.  (Play with the ingredients and use what you have on hand, or what you like).

Homemade Beef and Bean Burritos

1 4 pound chuck roast
4 t chili powder
3 t paprika
3 t cumin
2 t onion powder
1 t garlic powder
1/2 t cayenne pepper
1- 8 oz. can tomato sauce (because I don't have any canned/diced tomatoes on hand)
1 - 10 oz. can enchilada sauce
salt and pepper
tomatoes - either 1 (15 oz) sized can of diced tomatoes or the equivalent. (I used tiny tomatoes from my garden that I had frozen last Fall)
jalapeno's or chilies if you desire a level of hotness
1 can refried beans

Trim the roast of excess fat now or be sure to cut it off after cooking before shredding. Place your roast in a crock pot and sprinkle the seasonings, salt and pepper and tomatoes (and chilies if you use them) over all. Cook on low for 8-10 hours until completely done. There will be a lot of liquid, but don't drain it.

Using two large forks, shred the beef. Cook for another hour. Just before serving, stir in 1 can of refried beans. Warm through until all is hot and serve on tortilla shells with salsa, cheddar cheese and sour cream.






Shredding the beef with two large forks is quick and easy!

A family favorite!

*To make this very low carb you can leave out the refried beans or just use 1/2 of a can for the entire recipe and you will only have about 1 carb added per serving.








Some related items available to purchase through Amazon you might also be interested in;

Mission Low Carb Soft Taco Flour Tortilla's 12oz./8 Ct. (Pack of 6) by Mission Ltd
Ole Xtreme Wellness High Fiber Low Carb Wraps, 8ct Packs - 6 Pack Case
Crock-Pot  6-Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel



    





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