I love cooking in the crockpot. Usually I pick meals that are done as soon as the timer goes off but I decided to try this recipe because it looked so delicious…and I’m glad I did. These burritos were AWESOME!! Also known in the Tex-Mex world as “Chile Colorado Burritos” they are worthy of what ever name you would like to call them!
My inspiration came from the Food Pusher Blog and the original recipe can be found here:
And here’s how I did it:
3 lbs top sirloin, cubed
1 28 oz can red enchilada sauce
2 cubes beef bouillon
1 lb cheddar or Mexican style shredded cheese
1 can refried beans with chiles (the “with chiles” part is optional. You can also use regular refried beans)
7-8 burrito sized tortillas
PREHEAT OVEN TO 400 DEGREES
1. Cube your beef and put on the bottom of your slow cooker.
2. Pour entire can of enchilada sauce over the beef and add the beef bouillon cubes. Stir.
3. Set your slow cooker on low for 8 hours or high for 4-6. (A note here: I would usually choose to go with low for 8 hours but I totally forgot to start this recipe until noon so I went with high for 3 hours and then switched to low for 3 hours)
4. Remove beef with slotted spoon to a plate. Try not to eat all the beef at this point. It’s hard because it’s soooo tasty!
5. Shred the beef with two forks. It will be falling apart at this point. Again, try not to eat it all!!
6. Smear some refried beans on a tortilla, Add a few spoonfuls of beef and then roll up and put in a casserole dish. Continue to do this until you run out of beef. I made 7 burritos.
7. Pour some of the sauce that is still in the crockpot over the top of your burritos (as much as you like) and then top with the cheese. Bake for 20-25 minutes at 400 degrees or until cheese is crisp and bubbly.
Topping suggestions: sour cream, cilantro, scallions, some more of the sauce on the side, avocado…the options are limitless