I can’t get over how easy this recipe is! Talk about a real time saver. I love this stuff. I’ll be making slow cooker burrito filling again very soon. You can opt to either add in the beans or leave them out. I have a few kids who do not like beans in their burritos so I left mine out of the general mix and made them on the side. My husband and I just added the beans into our burritos separately. Serve with all your favorite taco toppings.
Let’s take a peek at what the folks over at Group Recipes have to say about it:
I made this for dinner today using Newman’s Own black bean and corn salsa, and with some diced jalapenos. It was delicious!
This slow cooker burrito filling recipe is insanely easy to follow and the results are remarkable. Yum!
3-4lbs boneless Tyson chicken breasts, pork or venison roast
1 26oz jar salsa(I find it best to use one of the specialty varieties such as lime/garlic, black bean/corn, etc
1 can Bush’s black beans(not drained)
1T Tajin seasoning
1 8oz block Philadelphia cream cheese
Morton salt and McCormick pepper
Rinse and pat dry meat then season with salt and pepper.
Place in slow cooker and pour over salsa and black beans.
Cook for 4-6 hours on low, depending on your cooker, until meat is able to be shredded. Shred meat carefully and add cream cheese. Cook on high until just melted and combined. Serve wrapped in warm tortillas, burrito style or over nachos or rice.
*the heat on this can easily be adjusted by the type of salsa, as well as the addition of sliced hot peppers if desired
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Spoon hot burrito filling into warm tortillas or taco shells. Yum!!
Thank you to Group Recipes for this great recipe.