Slow Cooker Shredded Beef Burritos

Temps & Portions
12 servings
4 hours 15 minutes temps de préparation =
15 minutes préparation +
4 hours cuisson
Ingrédients
  • 1 Tbsp. (15 mL) vegetable oil
    Crisco Vegetable Oil 1.42L
    $6.91 • Chq
  • 2 lbs. (1 kg) boneless beef brisket or flank steak, trimmed
  • 2 medium green bell peppers, chopped
    Peppers Bell Green Large 1EA
    $2.08 • Chq
  • 1 jar (640 mL.) pasta sauce
    Primo Pasta Sauce Romano Cheese 680ML
    $1.61 • Chq
  • 1 Knorr® Beef Bouillon Cube(s)
    Knorr Bouillon Cubes Beef 63G
    $2.69 • Chq
  • 3 cloves garlic, chopped
    Garlic (3PK)
    $3.19 • Chq
  • 12 burrito size flour tortillas, warmed
    Compliments Flour Whole Wheat 2.5KG
    $4.31 • Chq
Instructions
  • Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.
  • Cook green peppers in same saucepot, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in pasta sauce, Knorr® Beef Bouillon Cube(s) and garlic.
  • Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, sour cream or your favourite toppings.
  • Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavorful juices for these delicious burritos.
  • Each serving of this dish provides 1 serving of vegetables and is a good source of iron and vitamin C. *See Nutrition Information for sodium content.