Crock Pot Beef & Bean Burritos

The best part about a crock pot is the ability to make complete meals that are a snap to double and freeze. This recipe for Beef & Bean Burritos is a healthy and frugal meal to warm up those cold winter days. Because of the simplicity of the recipe, I urge you to play around with spices and make it your own:

Crock Pot Beef & Bean Burrito

• 1/2 lb. hamburger, browned and drained
• 1/4 lb. dry pinto or kidney beans, soaked
• 1 medium onion, chopped
• 1/4 t. black pepper
• 1/2 t. oregano
• 1/4 t. basil
• 1/4 t. seasoned salt
• 1/2 t. chili pepper
• 1 (16 oz.) can diced tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 1/4 c. Worcestershire sauce
• 1 c. frozen mixed vegetables
• 3 c. beef broth (or 3 c. water and 3 beef bouillon cubes)
• 1 c. dried brown rice

Combine all ingredients in a crock pot and cook on low heat for 8 to 10 hours or high heat for 6 hours. If necessary, add additional water. Serve in burritos or tacos topped with sour cream and cheddar cheese.

This recipe makes enough for three meals for my family of four. It also freezes really well. Separate in meal-sized or individual-sized portions and freeze in a freezer-safe container. Reheat in the microwave or on the stove top. Enjoy!

For more great recipes and frugal living tips, check out: Ginger Snap Crafts, Nifty Thrifty Things and Life As Mom