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Slow Cooker Chile Colorado Beef Burritos Recipe

5 from 3 votes
Beef, enchilada sauce, chiles, and spices get dumped together in the slow cooker to make an amazing dish the whole family will love - it's easy and full of flavor!
Serving8
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

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)

Equipment

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 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.

Notes

Serve this burrito with:
  • Black Beans
  • Rice
  • Corn
  • Salad
To turn this into a freezer meal:
In a gallon-sized freezer meal bag, add meat, enchilada sauce, beef bouillon, onion, green chiles, chipotle pepper sauce, cumin, oregano, salt and pepper. Squeeze out as much air as possible and seal bag closed. Place freezer bag into freezer and it will last 60-90 days. When ready to use, spray inside of slow cooker with non-stick cooking spray and dump ingredients from bag into slow cooker. Place the lid on top and cook for 8-9 hours on low heat (you can cook it for 5-6 hours on high heat, but it will not be as tender as cooking it low and slow). Shred meat using 2 forks (it should be very tender and just flake off when stirred so you might not even need to shred it with forks) and assemble into burritos. Follow the rest of instructions as written.

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
Cuisine: American, Mexican
Course: Main Course