Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 3

If your guests runs late, the meat for the burritos will hold for quite a while. Keep warm on low in the slow cooker, if necessary.

Tatia Williams, Summerville, South Carolina
Recipe by Southern Living February 2004

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Recipe Summary

prep:
30 mins
cook:
5 hrs 30 mins
total:
6 hrs
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place onion in bottom of a 5-quart slow cooker; add roast and 1/2 cup water. Sprinkle 1 package taco seasoning mix over top of roast.

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  • Cover and cook on high 5 hours. Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix. Cover and cook on high for 30 more minutes or until boiling.

  • Heat tortillas according to package directions. Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up. Serve with Pico de Gallo.

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