I love party food! So this Sunday we are having a little party with some of our friends. Here’s some of the recipes we may be eating this Sunday.

This first recipes is a super easy crock pot recipes for beef burritos that taste just like the burritos from Chipotle. They are perfect for a crowd – easy and filling!

Chipotle Burritos with Cliantro Lime Rice

  • 1 bottom round roast  or London Broil  (about 2 lbs)
  • 1 diced onion
  • 4 garlic cloves minced
  • 2 tablespoons whole peppercorns
  • 2 tablespoons apple cider vinegar
  • 2 (8 oz) cans tomato sauce
  • 1 chipotle pepper in adobo sauce – Use just 1 pepper!! (It’s in a can.)
  • 2 teaspoon chili powder (you can adjust this according to your taste)
  • 16 burrito sized flour tortillas
  • Cilantro-Lime Rice, see recipe below
  • Anything else you like on burritos – cream, cheese, lettuce, tomatoes, etc.

Cilantro-Lime Rice:

  • 2 cup cooked white rice
  • 2-3 tablespoons minced cilantro (Try cutting it with a scissor and I use about half of a bunch.)
  • The juice of 3-4 limes
  • salt to taste

1. Place meat  in slow cooker. Add chopped onions, garlic cloves, peppercorns, apple cider vinegar, and 2 cans of tomato sauce. Add enough water to cover the meat. Cook on high for about 6 hours.

2. Remove meat from slow cooker and shred. (Use 2 forks to pull apart the meat) Remove the onions and peppercorns from slow cooker. I used a colander. Save the juices – I almost threw them away*. Cut up the chipotle pepper into tiny pieces. Mix with chili powder until the chipotle pepper is really smashed. Add the meat back to the slow cooker. Pour the tomato liquid with the chipotle and chili pepper added to it. Cook on low for another hour. (I have also skipped this step and just ate the dinner.)

3. About 10 minutes before serving, cook the rice according to the package directions. When it’s done mix it with the cilantro, lime juice, and salt . (If you are not using 5 minute rice you should prepare this ahead of time according to the rice instructions.) This is really just according to your taste.

4. Now you can create your burrito! We used sour cream, cheddar cheese, rice, and beef. (Make sure you let the juices run out of the meat before you add it to your burrito tortillas so your tortilla does not fall apart.) You can really pile on the fillings! Burrito sized tortillas hold a lot of stuff! Fold the sides of your burrito over the mixture than roll the longer sides over the top. Cut in half and enjoy!

*If you have kids – pull out some of the meat before you add the Chipotle pepper and chili powder. It will still have a good flavor, but it will not be spicy.

Jalapeno Popper Dip

  • 1 – 8-oz. packages cream cheese, softened
  • 1/3  cup  mayonnaise (Maybe a little less if you are not a huge fan of mayo.)
  • 1/2 cup fresh grated Parmesan cheese
  • 2 cloves garlic, pressed or finely minced
  • 2-oz. of a  4oz can fire roasted green chilies, diced into small pieces
  • 1/2 oz of a  can diced jalapeno peppers, drained (I would chop them smaller because I dont like chunks.)

1-2 sourdough baguettes, sliced, and/or crackers

Preheat oven to 350. Mix cream cheese, mayonnaise , Parmesan, and garlic and stir until smooth. Add jalapenos and green chilies. Spread dip into a 9″ pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown

Use bread or Ritz crackers and enjoy! We prefer the dip on bread when it’s warn and crackers when it’s cold. If there is any leftover, you can store it in the fridge for a few days in an air tight container.

Tip – Chipotles have a lot in the can. I put a chipotle pepper in a Ziploc bag and froze them. I also did that with the left over chilies and jalapenos because I halved the recipe.

Other foods I would love to eat on Super Bowl Sunday:

What are you serving this Sunday?

Don’t miss out on any recipes or deals – subscribe to my blog via email or a RSS feed. Also get updates on Facebook and Twitter!

Social media & sharing icons powered by UltimatelySocial