| |
Mexican, Slow Cooker | |
| 12 burrito size tortillas 3 cups shredded mexican cheese blend 1 recipe refried beans (I use my homemade recipe and have plenty left over for a side, but you can use a can if you prefer) 1/2 lb ground beef/chorizo 2 1/2 lbs stew pork meat, sliced thin/small bites 2 (15 ounce) bottles La Victoria green taco sauce 1 medium onion, diced 2 chicken bullion cubes 4 garlic cloves, minced 2 (4 oz.) cans green chiles 1/2 teaspoon pepper 1 1/2 Tablespoons cumin 1/4 teaspoon cayenne | |
| 1. Spray slow cooker with cooking spray 2. Brown pork quickly in fry pan 3. Add pork, green sauce, onion, bullion, garlic, green chiles, pepper and cumin to the slow cooker. Cook for six hours on low. 4. Brown chorizo/beef when cooked through add refried beans and reheat. 5. Build burrito. Line tortilla with bean mixture and cheese, Shape into a burrito and slather with the sauce, additional cheese and sour cream. | |
Unrated | |
Sort