Easy Slow-Cooker Beef Barbacoa Burrito Bowls with Creamy Ranch
Prep Time
29mins
Time to Table
6hr 30mins
Servings
4
Ingredients
- 1 1/2 pounds beef chuck roast, trimmed and cut into 2” pieces
- 2 garlic cloves, minced
- 1 chipotle in adobo sauce, chopped
- 1/4 cup canned diced green chiles
- 1/2 small white onion, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1/2 bay leaf
- 1 teaspoon ground cumin
- 1 1/2 teaspoons Mexican oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 pinch ground cloves
- 1/4 cup beef stock
- 2 cups cooked rice
- 2 cups cooked beans
- 1 cup corn, cooked
- 2 cups romaine lettuce, sliced
- 1 cup Pico de Gallo
- 1 avocado, sliced
- 4 radishes, sliced
- 1/2 cup Daisy Sour Cream Creamy Ranch Dip
Tips
Ingredients
- 1 1/2 pounds beef chuck roast, trimmed and cut into 2” pieces
- 2 garlic cloves, minced
- 1 chipotle in adobo sauce, chopped
- 1/4 cup canned diced green chiles
- 1/2 small white onion, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon apple cider vinegar
- 1/2 bay leaf
- 1 teaspoon ground cumin
- 1 1/2 teaspoons Mexican oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 pinch ground cloves
- 1/4 cup beef stock
- 2 cups cooked rice
- 2 cups cooked beans
- 1 cup corn, cooked
- 2 cups romaine lettuce, sliced
- 1 cup Pico de Gallo
- 1 avocado, sliced
- 4 radishes, sliced
- 1/2 cup Daisy Sour Cream Creamy Ranch Dip
Tips
Directions
- Combine roast, garlic, chipotle, green chiles, onion, lime juice, vinegar, bay leaf, cumin, oregano, salt, pepper, cloves, and stock in the bowl of a slow cooker. Toss gently to combine.
- Cover and cook on low for 6-8 hours or until the beef is tender and falls apart easily when shredded with a fork.
- Remove the bay leaf.
- Using two forks, shred the beef into bite-sized pieces inside the slow cooker. Cover and cook for another 10 minutes.
- Meanwhile, whisk the ranch dip for 15 seconds or until slightly thinned. Cover and refrigerate until ready to serve.
- Heat the rice, beans, and corn separately.
- Divide the rice, beans, corn, lettuce, Pico de Gallo, and avocado in 4 bowls. Add the drained meat.
- Top with the radishes and a drizzle of the ranch dip. Garnish with cilantro if desired and serve.
- Calories:742
- Cholesterol:147
- Dietary Fiber:13
- Protein:52
- Sodium:1233
- Total Carbohydrate:61
- Total Fat:32