Wednesday, December 5, 2012

Chile Colorado Burritos

This recipe caught my eye on Pinterest the other day. That and the fact that I had a couple of cans of red enchilada sauce in my pantry that have been begging to be used.  Served with rice, this turned out to be a delicious meal. The meat was super tender after cooking in the crock pot all day. I'm not sure what I'd do without a crockpot. I use it at least once a week!

Chile Colorado Burritos
Source: Food Pusher

1 1/2 to 2 pounds stew meat
1 large can mild red enchilada sauce (at least 19 oz.)
2 beef bouillon cubes
1/2 can refried beans
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese

Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours, or until meat is very tender. When beef is done, taste and add more salt, if desired. Heat up refried beans in the microwave and put your oven on broil. On an oven-proof plate lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

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