Directions for: Slow Cooker Shredded Beef Burritos
Ingredients
1 Tbsp (15 mL) vegetable oil
2 lb(s) (1 kg) boneless beef brisket (or flank steak), trimmed of fat
2 medium green bell peppers, chopped
1 jar (22 fl. oz/640 mL) Rag Tomato and Basil Light Pasta Sauce
1 Knorr Beef Bouillon Cube
3 clove garlic, chopped
12 medium flour tortillas, warmed
Directions
1. Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.
2. Cook green peppers in same pan, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in Rag Tomato and Basil Light Pasta Sauce, Knorr Beef Bouillon Cube and garlic.
3. 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, low fat sour cream or your favourite toppings.
4. Always allow meat to rest at least 5 minutes after cooking. this will allow it to relax and retain its flavourful juices for these delicious burritos.
5. Knorr Chef Tip: Try serving with whole wheat tortillas for a boost in fibre intake that your kids wont even notice!
See more: Beef, Slow Cook, Mexican, Dinner