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. This slow cooker burrito filling recipe is insanely easy to follow and the results are remarkable. Yum!
So, I followed Sally’s recipe and lo and behold the burrito filling came out amazingly well. My kids and husband were truly impressed by it. In fact, my husband loved it so much he took leftovers to work with him the next day. Win for #teammom.
Ingredients
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
Instructions
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
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Quick Tip: Spoon hot burrito filling into warm tortillas or taco shells. Yum!!