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Beef Chipotle Burritos
Beef Chipotle Burritos

Portions: 6 Serving size: 1 burrito with 3 ounces meat


1-1/2 pounds boneless beef round steak, cut 3/4? thick
half of a14-ounce can diced tomatoes, undrained
1/2 cup onion, chopped
1 small or 1/2 large red or green bell pepper
1/2 to 1 chipotle pepper in adobo sauce, chopped
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1–2 cloves garlic, minced
3/4 cup rice, uncooked
1-1/2 cups water

  • 6 burrito size flour tortillas, warmed
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 cup lettuce, shredded
  • 6 tablespoons sour cream


  1. Trim fat from meat. Cut into 6 pieces.
  2. In a 4-quart Crock Pot®, place meat, tomatoes, onion, bell pepper, chipotle pepper, spices and garlic.
  3. Cover and cook on low setting for 8–10 hours or on high for 4–5 hours.
  4. Add rice to water and cook according to package directions.
  5. Remove meat from cooker and shred, using 2 forks. Place in a large bowl and add sauce to desired consistency.
  6. Spoon meat onto warm tortilla; add 4 teaspoons cheese, 1 tablespoon sour cream, shredded lettuce and 1/2 cup cooked rice. Roll up and enjoy.

Helpful hints

  • If desired, replace canned tomatoes with 1 large fresh tomato, peeled and diced and replace chipotle pepper with a fresh jalapeno pepper, seeded and diced.
  • Adjust spices/peppers as desired.
  • For a lower calorie and carbohydrate meal serve over rice and omit tortillas.
  • For added kick, chop cilantro and stir into cooked rice. Add a splash of lime juice.
  • Recipe can be easily doubled.
  • For a lower protein diet adjust the portion to match your meal plan.

Nutrients per serving

  • Calories 435
  • Protein 37 g
  • Carbohydrates 36 g
  • Fat 18 g
  • Cholesterol 93 mg
  • Sodium 482 mg
  • Potassium 582 mg
  • Phosphorus 320 mg
  • Calcium 110 mg
  • Fiber 2.5 g