Mini Beef Burrito Bowls with Beer Cheese Sauce
Author: Busy Mommy
  • For the Beef
  • 3-4 lb. Beef Chuck Roast
  • 1 packet of Old El Paso™ taco seasoning
  • 1 bottle of Oculto Beer
  • For the Cheese Sauce
  • 3 Tbls butter
  • 2 Tbls flour
  • 1 Tbls cornstarch
  • 1.5 cups shredded pepper jack cheese
  • 1 cup shredded monterrey jack cheese
  • ½ bottle of Oculto (about 1 cup)
  • ¾ cup milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1 pkg Old El Paso™ Mini soft tortilla taco boats
  • 4 cups cooked rice
  • Your favorite toppings: tomatoes, lettuce, olives, salsa
  1. Place the beef chuck roast in the slow cooker and sprinkle the taco seasoning over the top. Add the bottle of Oculto to the slow cooker. Cook on low 6-8 hours.
  2. In a saucepan over medium heat, melt the butter. Add the flour and cornstarch and wish together about 2 minutes. Add in the shredded cheeses and whisk until combined. Add the beer, milk, salt and pepper and whisk until boiling and cook about 3 minutes more until thickened.
  3. Place your cooked rice in the mini tortilla taco boats, top with the beef, beer cheese and your preferred toppings.
Recipe by Busy Mommy at