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Slow Cooker Beef Burritos


2 lb. Ribeye Steaks

1 (1.25 oz.) package taco seasoning mix (without MSG)

1 cup chopped onion

1 Tbs. white vinegar

1 (4.5 oz.) can chopped green chiles

Cooking Instructions:

  1. Rub seasoning mix over both sides of meat.
  2. Place meat in slow cooker; add onion, vinegar and green chiles.
  3. Cover and cook on low for 9 hours.
  4. Remove meat, reserving cooking liquid; shred meat with two forks and add back to liquid.
  5. Serve with warm flour tortillas, warm refried beans, shredded Monteray Jack cheese, chopped plum tomato and sour cream.
  6. Roll everything up in the tortilla and enjoy.

A Favorite Recipe of Dana Keig (Family Friend and Farm Supporter)

Last Modified: 2005-10-03 17:09:01