Thursday, August 30, 2012

The Mexican Cooking Streak Continues

I have seen a version of these burritos in numerous places on the web; Food Pusher, Life as a Lofthouse, Plain Chicken, and even Food TV all had a version of this recipe.  I am not sure where it originated, but I am sure that these are some pretty tasty burritos.  They are also easy to prepare and very filling.

Chile Colorado Burritos


2 pounds stew meat
1 large 28 oz. can mild enchilada sauce (I use Old El Paso)
2 beef bouillon cubes
1 can refried beans (I use Old El Paso)
1 small can diced green chilies (optional)
8 burrito size flour tortillas
2 cups shredded cheese (I used Monterrey Jack)
Avocado slices (optional)
Sour Cream (optional)
Cilantro (optional)

Put beef, bouillon cubes, green chilies if you are using them, and enchilada sauce into a crock pot and cook on low for 8-9 hours. The beef should break apart easily when it is done. 

Heat beans through. Drain meat from juice, but reserve the juices which will become your sauce. 

Spray a 9x13 baking dish with non-stick spray. Put a little of the sauce in the bottom of the dish. Spread beans evenly on tortillas. Add meat evenly on tortillas, and put a little cheese in each burrito.  Roll up and place in baking dish. Pour remaining juice over burritos and sprinkle remaining cheddar cheese over the top.

Bake at 350 degrees until cheese melts, about 15-20 minutes.

Serve with avocado slices or sour cream or whatever else you like.  A little chopped cilantro on top would be great, too. 

1 comment:

dawn said...

This is a fabulous meal! I absolutely loved it. The meat is tender and flavorful. I will be making this again and again!