Slow Cooker Chile Colorado Beef Burritos
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To be honest, I have never heard of a Chile Colorado Burrito, but apparently they are popular and delicious in the Tex-Mex world.
Slow Cooker Chile Colorado Beef Burritos
Ingredients:
2 pounds cubed stew meat
1 large can enchilada sauce (at least a 19 oz can)
2 beef bouillon cubes
Refried beans (optional- here is our favorite homemade recipe)
6-8 burrito-size flour tortillas
2 cups shredded cheese (we used Colby Jack, but any kind will work)
Directions:
Spray your slow cooker with non-stick cooking spray. Put beef, bouillon cubes, and enchilada sauce into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an oven-proof plate or baking pan, 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 slow cooker over the burrito to cover it and top with cheese. Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.
Recipe adapted from The Food Pusher
Perfect! I was looking for a new chicken slow cooker recipe, thank you!!!
I am making this for dinner tonight! Just wanted to tell you this is my favorite recipe blog and I have tried many of your recipes and loved them. Thank you!
If you want a much more tasteful dish season the meat first with either packaged taco or fajita seasoning or do your own with cumin, chili powder, pepper, salt, garlic powder and oregano. Also chop up an onion too and put that at the bottom of the crock pot. After the meat cooks pour the juice out then put some of the saved enchilada sauce back in like you would with bbq sauce for pulled pork and heat for another 1/2 hour. Happy eating!
I’ve been making these for a few months now. They freeze well too. The fillings and sauce are “adaptable” too. Sometimes I use black beans and rice inside with the meat. I also don’t like canned enchilada sauce so I make mine from tomato sauce, chili powder, cumin and Rotel tomato sauce…not Rotel tomatoes but their SAUCE
I live in Denver yet had never heard of this. Think I might try it with homemade enchilada sauce tho. Nothing compairs to homemade
Unfortunately I thought these were so bland. I make a roast that this reminds me of but with less flavor. I have to agree with the comment above about seasoning the meat first. I ended up adding cumin and a half a packet of taco seasoning and still just thought it was OK.