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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
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)
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