Smothered Chile Colorado Burritos

Smothered Chile Colorado Burritos

1 1/2 - 2 1/2 lbs of stew meat

1 - 19 oz can red enchilada sauce

2 beef bullion cubes

1 can of refried beans

5 - 7 burrito size tortillas 

2 cups of shredded mexican style cheese (or your favorite kind)

For Sides

Sour Cream

90 second rice

Put the stew meat in a 6 quart crock pot. Sprinkle the crushed bullion cubes over the meat and then pour entire can of enchilada sauce on top.  Cook on LOW for 8 to 10 hours.

Once you're home and ready to finish the meal, put the tortillas into the microwave for about 15 to 30 seconds just to make them soft and pliable.  Then put your refried beans in a microwaveable bowl and do the same thing.

Take a fork and shred the meat in the crock pot.  Place a couple of dollops (tablespoons) of the beans in the center of the tortilla, swipe down the middle of the shell. Cover with as much or as little meat as you want. Sprinkle cheese on the meat if you want.

Turn the tortillas into burritos, put them side by side in a 9x13 dish, seam side down until the dish is full.  Ladle a lot of the sauce from the crock on to the burritos. Broil on HIGH until cheese is melted and broiled to your desire.

Serve with a dollop of sour cream and enjoy!