Smothered Chile Colorado Burritos
Made this deliciously easy crock pot meal on Wednesday for dinner. Cooked all day in the crock pot and then threw it together when I got home.
This recipe is one of my favorite recipes for a work day, you throw in 3 ingredients into the crock pot, let it cook all day - come home to wrap some burritos and then broil - and enjoy! I found this recipe at Chef In Training, titled: Smothered Chile Colorado Burritos. However, with this batch I would have changed a few things...
1. Additional Stew meat: I did originally plan to put 2.5 lbs of stew meat in the pot, but because I pulled them out of the freezer one package looked questionable - so I tossed it.
2. When making the casserole at the end, I would have used more of the liquid from the crock pot because the burritos absorbed most of it.
3. Next time, I am going to try a different enchilada sauce (possibly green) because I'm just not a fan of the red enchilada sauce.
Also, I have no idea what makes it a Colorado Burrito. So if you know, please share in the comments!
So, here is how you make:
Smothered Chile Colorado Burritos
- 1 1/2 - 2 1/2 lbs of stew meat (depending how meaty you want your burritos)
- 1 - 19 oz can red enchilada sauce
- 2 beef bullion cubes (I have granulated, so I used about 2 teaspoons)
- 1 can of refried beans
- 5 - 7 burrito size tortillas (husband picked out ours, they are burrito grande)
- 2 cups of shredded Mexican style cheese (or your favorite kind)
- For Sides
- Sour Cream
- 90 second rice
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 separate 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. Since Justin loves cheese, I sprinkled a good amount on top of the meat.
Make the tortilla into a burrito. Repeat for each of the burritos. So I forgot to make them into burritos and I just rolled the tortillas up and put them in the a 9x13 dish, seam side down, until dish is full. Next time I will probably only do 6 for Justin and me (Josh wasn't interested in a burrito). We both ate 2 each, and Justin took 3 to work the next day. (He ended up sharing one with a co-worker.)
Ladle a lot of the sauce from the crock on to the burritos. I assume if I had made burritos and folded the ends inside of the shell, the dish would have held more enchilada sauce, but alas - I didn't. So then I just covered it with cheese.
Broil on HIGH until cheese is melted and broiled to your desire. Be sure to watch the cheese, as broiling can quickly turn to burning. :)
Serve with a dollop of sour cream. I also served mine with 90 second Spanish rice. Delicious!
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Here is the short and sweet version:
Smothered Chile Colorado Burritos
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!
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