Chile Colorado Beef Burritos Recipe
These Chile Colorado beef burritos are packed with flavor and can be prepared in the Instant Pot or slow cooker with ease.
Serving8 servings
Ingredients
- 2 pounds stew meat, cubed
- 19 ounces enchilada sauce, 1 can
- 2 beef bouillon cubes
- 1 onion, diced
- 4 ounces diced green chiles, 1 can
- 2 Tablespoon chipotle pepper sauce
- 1 teaspoon cumin
- ½ teaspoon oregano
- salt and pepper to taste
- 16 ounces refried beans, 1 can
- 8 burrito size flour tortillas
- 2 cups shredded colby jack cheese, (any cheese will work)
- ½ cup beef broth, Instant Pot version only
- favorite burrito toppings (pico, guac, shredded lettuce, cotija cheese, cilantro, etc), optional
Instructions
Slow Cooker Instructions
- Spray your slow cooker with non-stick cooking spray.
- Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper 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 ½ 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.
Instant Pot Instructions
- Place beef in the bottom of the Instant Pot. Pour beef broth on top.
- Place enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper on top of the meat in the Instant Pot and place the lid on top.
- Move the valve to SEALING and press the MANUAL (PRESSURE COOK) button. Set timer for 28 minutes.
- When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 15-20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).
- Remove lid and stir meat in the Instant Pot. The meat should be very tender and flake off when stirred.
- Turn oven to broil setting.
- On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of meat on tortilla (drain the meat by using a slotted spoon) and a spoonful or two of refried beans. Roll into a burrito.
- Pour some of the remaining enchilada sauce from the Instant Pot over the burrito to cover it and top with cheese.
- Broil until cheese is bubbly and melted, about 2-4 minutes.
Notes
The optional toppings not included in nutritional information.
Nutrition
Calories: 456 kcal · Carbohydrates: 30 g · Protein: 39 g · Fat: 18 g · Saturated Fat: 9 g · Cholesterol: 102 mg · Sodium: 1762 mg · Potassium: 525 mg · Fiber: 5 g · Sugar: 8 g · Vitamin A: 853 IU · Vitamin C: 10 mg · Calcium: 312 mg · Iron: 5 mg