Slow Cooked Burritos

Slow Cooked Burritos

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Prep Time 10 mins
Cook Time 12 hrs
Temp Low

Slow Cooked Burritos – A delicious recipe for the slow cooker


  • 3 Pounds boneless roast
  • 1 and 1/2 Cups dry pinto beans
  • Cups 2 cans diced Rotel tomatoes
  • Cups 1 can cream of mushroom soup
  • 2 Teaspoons chili powder
  • 1/2 Teaspoons garlic salt
  • Cups 1 medium chopped onion


  1. Step One

    Put roast in slow cooker.

  2. Step Two

    Mix together pinto beans, Rotel tomatoes, chili powder, garlic salt, soup and chopped onion.

  3. Step Three

    Pour mixture over roast.

  4. Step Four

    Cook on low for 12-14 hours. Don’t remove lid while cooking.

  5. Step Five

    Remove roast from slow cooker and shred with a fork then return roast to slow cooker.

  6. Step Six

    Serve on tortillas with shredded cheese, sour cream, picante sauce, or whatever topping you prefer.

Crockin' Reviews Add Review
  1. Sandra

    I really liked this! I live at high altitude and was concerned about whether the beans would soften in time, so I covered them with water and brought to a boil, turned off heat and let sit for 30 minutes, then drained and proceeded with the recipe.
    I made a few changes based on what I had. I only had one can of Rotel, so I used a can of diced tomatoes and a can of El Pato (Mexican tomato sauce). I forgot to add onions, so added some onion powder. After shredding the meat and stirring it back in, I decided that it needed more beans! So I added to cans of drained and rinsed black beans. It wasn’t heavy on the beans at all, but I figured it was an inexpensive way to extend the meal so we’d have more leftovers.

  2. Crockin Girls

    Crockin Girls

    It’s up to you if you want to pre-soak your beans but not necessary.

  3. Ms. Mari

    Do I need to soak the beans first?

  4. Hope R.

    I made this recipe yesterday and the family loved it! Thank you!

  5. Pamela W.

    Going to try sounds good thank you

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