Happy end of the weekend! Were you up to anything fun the past couple days? I taught total body conditioning and body pump Saturday morning, then Jacob, Hunter and I went on a walk and got coffee, cleaned the house and had a movie night.  Super fun!

We have a bit of safety stuff to do around the house today (put up a gate at the stairs, cover outlets, put latches on doors/drawers) now that Hunter’s on the move. Once he started crawling, the next day it was all about pulling himself up to standing.  Geez, that means walking is next….

A mobile baby means I have to keep an eye on him at every moment. He wants to get into e-v-e-r-y-t-h-i-n-g and moves so fast.  The crockpot is even more my friend now, and especially this recipe (one of my year of crockpot recipes!).

Just and few ingredients go into the crockpot with the beef. You let it cook and soften, then put the filling (from the crockpot) into tortillas, smother it was sauce (left over from the crockpot) and cover with cheese. Easy peasy.

I covered mine in lots of guacamole and had a bed of lettuce underneath it all.  It added a nice crunch.

While there is an extra step, filling the burritos, it’s still a super quick meal.  Serve with all your favorite mexican sides!

Smothered Chili Colorado Burritos

Adapted from chef in training

Ingredients

  • 1 1/2 lbs stew meat
  • 2 1/2 cups homemade enchilada sauce (or 1 (19 oz) can red enchilada sauce can)
  • 4 frozen or fresh homemade bouillon cubes (or beef bullion cubes)
  • refried beans
  • 5-7 burrito size whole wheat tortillas
  • 1 cup shredded cheese

Directions

  1. Put beef pieces into crock pot. Top with bouillon and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
  2. When beef is done (very tender and flakes off when stirred), taste and add salt, if desired.
  3. Make sure beans are warmed through. You can use canned refried beans or homemade refried beans.
  4. Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of beef, give or take, and roll into a burrito.
  5. Place burritos into a greased 9×13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.
  6. Broil until cheese becomes bubbly, approx. 2-4 minutes.
  7. This recipe makes about 5-7 burritos depending on how big you make them.

Of all the crockpot recipes we’ve been eating it’s definitely one of our favorites!  I’m thinking about doing a round up ranking of the first 10 when we get through them.

With that, enjoy your Sunday!  Look out for something sweeter tomorrow. :)

Heather

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