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Slow Cooker Beef Burrito Bowl

Slow Cooker Beef Burrito Bowl

Spicy, slow-cooker beef burrito bowls with guacamole, pico de gallo & coriander rice.

Tender, slow cooked, Mexican beef that can be enjoyed in home-made wraps, as well as a burrito bowl.


slow cooker beef burrito spicy Mexican wraps
Enjoy your spicy Mexican beef wrapped up in a home-made flatbread packed full of sides.

This spicy, slow-cooker beef burrito dish is so easy to make and is really versatile. For example, we have it in big ol’ bowls with plenty of rice or packed in burrito wraps with far too many fillings. But you can also have it in tacos, salads, pasta dishes, or anything else that takes your fancy really!

I came across the recipe for “Slow Cooker Barbacoa” on Five Heart Home‘s website originally and fell in love with the tender, spicy, Mexican beef. To round off the recipe, all I did was make up some guacamole, pico de gallo, and coriander rice to eat with the beef… Delicious!

I love finding recipes that I can use the slow cooker for when making meal prep and packed lunch dishes. Chuck it all in the night before you need it and it’s ready — with the house smelling amazing! — in the morning.


Prep time: 30 mins | Cook time: 4–8 hours | Servings: 6
Essential kit: slow cooker
Cost? I paid £1.33 per serving

Ingredients
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Full Instructions

Prepare the meat for the slow cooker burrito bowl:

20g coriander (finely chopped); 1 dried chipotle (finely chopped); 3 cloves garlic (crushed); juice of ½ lime; ½ tbsp tomato paste; ½ tsp oregano; 1 tsp chilli powder; ½ tbsp cumin; 500g beef joint; salt & pepper; 100ml beef broth; 100ml Mexican beer

  1. In a bowl combine the coriander, chipotle, garlic, lime juice, tomato paste, oregano, cumin, and chili powder to make the chipotle mix
  2. Season a 500g joint of beef with salt & pepper, place in a slow cooker then spread the chipotle mix evenly over each side
  3. Pour the beef broth & Mexican beer (or double the quantity of beef broth if not using beer) into the bottom of the slow cooker around the meat and cook on high for 4 hours, or on low for 8
  4. When the time’s up, remove the spicy beef from the slow cooker and shred into pieces with two forks
  5. Return the shredded beef to the slow cooker on warm and leave it to soak in the liquid until ready to serve, or chuck it into an airtight container straightaway — liquid and all

Make the pico de gallo and guacamole:

50g red onions (chopped); 225g tomatoes (chopped); 40g coriander (chopped); juice of 1 & ½ limes; 2 tsp olive oil; 150g avocado flesh (mashed); salt & pepper

  1. Make the pico de gallo by roughly chopping 30g red onion, 200g tomatoes, & 20g coriander before mixing with the juice of ½ lime, 1 tsp olive oil, and salt & pepper
  2. Make the guacamole by finely chopping 20g red onion, 25g tomatoes, & 20g coriander and mixing with avocado, the juice of 1 lime, 1 tsp olive oil, and lots of salt & pepper
  3. Transfer both to separate containers and store them in the fridge

Make the lime & coriander rice:

oil; 100g rice; 1 tsp coriander seeds; zest of 1 lime; cold water

  1. Add a drizzle of oil to a saucepan on a high heat and, when hot, add the dry rice and coriander seeds
  2. Stir the rice & seeds around so that they’re coated in oil before adding lime zest, and then twice as much cold water to the pan as there was rice
    *tip* use whatever you measured the rice in and double that quantity for the amount of water needed — the evaporation method of cooking rice uses 1:2, rice:water
  3. Bring to the boil then turn the heat down and let it simmer
  4. Stir every now & then to make sure it’s not sticking on the bottom but it will take 10–15 mins to cook — it’s done when all the water has absorbed into the rice
  5. Once cooled, transfer your lime & coriander rice to a container and store in the fridge

Create your slow cooker beef burrito bowl:

shredded spicy beef; pico de gallo; guacamole; lime & coriander rice; (optional) flatbreads

  1. For the perfect burrito bowl, eat the spicy beef with rice, pico de gallo, and a good dollop of guacamole
  2. Alternatively, chuck it all together in a wrap to make a classic burrito, à la Mission Burrito — it works really well in my homemade flatbreads!

*hot option* keep the pico de gallo & guac separate and pop the beef & rice into the microwave for a few minutes, before mixing it all together when piping hot!


Final thoughts from The Hungry Hungry Husband?

“Summer spice or winter warmer, this fiery Mexican rascal hits the spot!”

The Hungry Hungry Husband - the hunt for the perfect packed lunch and meal prep recipes

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2 thoughts on “Slow Cooker Beef Burrito Bowl”

  • Great recipe idea! I’m keen to make it but wondering what cut of meat is a beef joint? I’m in Australia and thinking I could use brisket or topside. Any ideas?

    • Hi Marcellina, it is so delicious! Not sure what options you’d have in Oz but beef shoulder is a great joint for this dish. If you can’t find that or it’s too expensive, topside or brisket will work fine too. Let me know what you go for and how it turns out!

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