I have had quite the busy week. I am starting to realize that my life will always be busy and I should just embrace it! So I love when I can throw something into the crockpot before I take my boy to school. It literally took me two minutes. I couldn’t believe how incredibly easy this was. But the result was fantastic!! It tasted like my favorite dish that I order from a Mexican restaurant that we love. It had such an amazing favor and the beef was perfectly tender and just melted in my mouth. And it was smothered in sauce and cheesy goodness. I have had this on my list of things to make for a long time now. It became an instant family favorite and I can’t wait to make it again!
Rating: 5 stars Difficulty of Recipe: 2 stars Review: I had read some reviews that there wasn’t enough flavor in the sauce. They suggested to reserve half of the enchilada sauce for the end. I added an extra bouillon cube to the crockpot and everything turned out fantastic. The flavor was awesome, but if you would like to reserve half of the sauce you can if you would like and pour on burritos at the end! This really is excellent! It will be made again and again at our house!
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Ingredients1x2x3x
- ▢ 2 pounds stew meat or other beef, cubed
- ▢ 1 (19-ounce) can mild red enchilada sauce
- ▢ 2-3 cubes beef bouillon
- ▢ 1 (16-ounce) can refried beans
- ▢ 5-7 burrito sized tortillas
- ▢ 2 cups shredded cheddar cheese
Instructions
- Put the stew meat into the crockpot, and put the beef bouillon cubes on top, pour the enchilada sauce over the meat and cubes.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4. Cook until the meat is very tender.
- Assemble the burritos by spooning refried beans and spreading them on the tortilla. Using a slotted spoon, put about 1/2 cup of the meat mixture on top. Roll up like a burrito and place the seam down in a 9x13-inch pan.
- Pour the remaining sauce from the crockpot on the burritos and sprinkle heavily with cheese.
- Broil in the oven until the cheese is melted and bubbly, about 5 minutes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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SLOW COOKER CHILE COLORADO SMOTHERED BURRITOS
Ingredients
- 2 pounds stew meat or other beef, cubed
- 1 (19-ounce) can mild red enchilada sauce
- 2-3 cubes beef bouillon
- 1 (16-ounce) can refried beans
- 5-7 burrito sized tortillas
- 2 cups shredded cheddar cheese
Instructions
- Put the stew meat into the crockpot, and put the beef bouillon cubes on top, pour the enchilada sauce over the meat and cubes.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4. Cook until the meat is very tender.
- Assemble the burritos by spooning refried beans and spreading them on the tortilla. Using a slotted spoon, put about 1/2 cup of the meat mixture on top. Roll up like a burrito and place the seam down in a 9x13-inch pan.
- Pour the remaining sauce from the crockpot on the burritos and sprinkle heavily with cheese.
- Broil in the oven until the cheese is melted and bubbly, about 5 minutes. Enjoy!
Nutrition
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SLOW COOKER CHILE COLORADO SMOTHERED BURRITOS https://therecipecritic.com/slow-cooker-chile-colorado-smothered-burritos/
