The burrito is one of my favorite foods. Recently, I discovered that my younger sister (in her late 30s, I might add) had never eaten a burrito. How is that possible? How can you go your whole life without that glorious food?
I love burritos enough that I always on the lookout for new recipes to making them. I found this recipe for Chile Colorado Burritos on Pinterest ages ago. We have tried it in my home, now, three times. We love it that much! Not only is this recipe easy to make, it has amazing flavor. What makes this recipe particularly fabulous is that it utilizes the crock pot.
Before I started cooking the beef, I lined the crock pot with liner. The liner helps make clean up super easy!
I started off by seasoning 2 lb cubed stew meat with a pinch of kosher salt and some pepper after adding it to my lined slow cooker. Next, I unwrapped and then added 2 beef bouillon cubes and 2 cans of red enchilada sauce on top of the meat. I covered the crock pot and allowed it to cook on low for 8 hours. Simple, right?
Once the meat was done cooking, I turned on my broiler. Then, I heated up a can of refried beans in the microwave for about 2 minutes. Next, I spooned some refried beans on a tortilla. Using a slotted spoon, I added a large spoonful of meat on top of the beans. I rolled the filled tortilla into a burrito and placed it into a 9 x 13 casserole dish. I must note here that my husband does NOT like refried beans. So, to accommodate him, I made 3 burritos without beans and 4 with beans. On the burritos without beans, I put a little extra beef.
After all the burritos were rolled, I spooned some of the remaining sauce in the crock pot on top of the burritos. Then I topped them with shredded cheddar cheese. The burritos went under the broiler for about 5 minutes, until the cheese was bubbly.
Now, admittedly, this time my burritos got a bit more than bubbly. My toddlers decided to cause havoc around the time I was needing to pull the burritos from the oven. I needed to first move my girls away from the oven before I could do that. (I should have only left them under the broiler for 2-4 minutes.)
It didn’t make a difference though. In fact, I think I liked the burritos better with some crispy cheese! They were amazing! In fact, maybe I should make these for my sister some day so she can experience the joy of a good burrito. (Or perhaps she’ll be inspired to try this recipe. 😉 )
- 1 1/2 to 2 lb stew meat
- Kosher salt and pepper
- 2 cans red enchilada sauce (10 oz cans)
- 2 beef bouillon cubes
- 1/2 can refried beans (optional)
- 5-7 burrito size flour tortillas
- 1 c shredded cheddar cheese (or more...I tend to use more)
- Put beef into a slow cooker. Season with a pinch of kosher salt and pepper.
- Add beef bouillon cubes and pour enchilada sauce on top of the beef.
- Cook on low for about 8 hours.
- When beef is done taste and add more seasoning, if desired.
- Set your oven to broil.
- Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course).
- Place on tortilla a spoonful or more of beans. Then add 1-2 large slotted spoonfuls of the beef.
- Roll into a burrito and place in a 9 x 13 casserole dish.
- Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it.
- Sprinkle with cheddar cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
- Serve with any of your favorite toppings such as sour cream, tomatoes, etc.