Healthy Slow Cooker Burrito Bowls: Easy

Random slow cooker mash up ended up great. I am trying some easier “throw together” options now that we have a baby on the way. I usually make everything from scratch and wouldn’t use so many canned, packaged, or pre made items, but I’m rolling with the “semi-homemade” style, as I know I am going to have less time soon.

Note: This tastes better than it looks for sure 😀

  • 2 pounds “stir fry” or “fajita” meat pre-cut.
  • 1/2 Can medium enchilada sauce
  • 1/2 packet taco seasoning.
  • 1 cup brown rice (dry)
  • 1 can Mexican Rice Sauce
  • 1 can black beans
  • 1 can (small) green chilies
  • 1 can diced tomoatoes (HEB has a Mexican Style blend)
  • 1 cup chopped onions
  • 1 cup chopped red and green pepper
    *They make frozen fajita mix of onions and both peppers, I used 1/2 a bag.

Put crockpot on high, and just add in rice and Mexican Rice Sauce.

In a container or plastic bag, put all meat, taco seasoning, and enchilada sauce, put in fridge.

About 2 hours in, your rice will be 2/3 of the way done, add in meat (take it out of the bag) on top of rice in an even layer.

Top with everything else in another layer.

Do not stir for 1 hour.

Cook for 2-3 more hours.

Options to serve with: Greek yogurt, avocado, cheese, guacamole, sour cream, chips, etc.

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