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Receta Slow Cooker Burritos
by Penny Hawkins

Slow Cooker Burritos

Slow Cooker Burritos are a perfectly delicious example of what you can create with your slow cooker in warm weather. In fact, they're so good, you might just forget all about the heat outside for a while.

Calificación: 4/5
Avg. 4/5 1 voto
  Mexico Mexican
  Raciónes: 6 servings

Wine and Drink Pairings: A cold beer with a lime

Ingredientes

  • ¾ lb. ground beef or 15 oz. Chorizo, cut into bite-size pieces
  • 1 (15 oz.) can kidney beans, rinsed and drained
  • 1 (14 oz.) can diced tomatoes
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 1 cup chicken broth
  • 1 cup frozen corn, thawed
  • ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 5 to 6 flour tortillas, warmed
  • 1 ½ cups hot cooked rice
  • Shredded Monterey Jack cheese

Direcciones

  1. Brown beef or Chorizo in a large skillet over medium-high heat, stirring to break up meat, 6 to 8 minutes or until no longer pink.
  2. Drain fat.
  3. Place browned meat, beans, tomatoes, bell pepper, broth, corn, cumin and cinnamon in slow cooker; mix well. Cover and cook on low 6 to 8 hours.
  4. Spoon filling down center of warmed tortillas; top with rice and shredded cheese. Roll up and serve immediately.