by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
I have had quite the busy week. I am starting to realize that my life will always be busy and I should just embrace it! So I love when I can throw something into the crockpot before I take my boy to school. It literally took me two minutes. I couldn’t believe how incredibly easy this was. But the result was fantastic!! It tasted like my favorite dish that I order from a Mexican restaurant that we love. It had such an amazing favor and the beef was perfectly tender and just melted in my mouth. And it was smothered in sauce and cheesy goodness. I have had this on my list of things to make for a long time now. It became an instant family favorite and I can’t wait to make it again!
Rating: 5 stars Difficulty of Recipe: 2 stars
Review: Â I had read some reviews that there wasn’t enough flavor in the sauce. They suggested to reserve half of the enchilada sauce for the end. I added an extra bouillon cube to the crockpot and everything turned out fantastic. The flavor was awesome, but if you would like to reserve half of the sauce you can if you would like and pour on burritos at the end! This really is excellent! It will be made again and again at our house!
SLOW COOKER CHILE COLORADO SMOTHERED BURRITOS
Ingredients
- 2 pounds stew meat or other beef cubed
- 1 large 19 oz can mild red enchilada sauce
- 2 cubes beef bouillon I used 3
- 1 can refried beans optional
- 5-7 burrito sized tortillas
- 2 cups shredded cheddar cheese
Instructions
- Put the stew meat into the crockpot. Â Put beef bouillon cubes on top and pour the enchilada sauce over the meat and cubes. Â Cook on low 6-8 hours or high 3-4. Â Cook until meat is very tender.
- Assemble burritos by spooning refried beans and spreading them on the tortilla. Â With a slotted spoon, put about ½ cup of the meat mixture on top. Â Roll up like a burrito and place seam down in a 9x13 pan.
- Pour remaining sauce from the crockpot on the top and sprinkle heavily with cheese.
- Broil in the oven until cheese is melted and bubbly for about 5 minutes. Â Enjoy!
Nutrition
Serves: 6
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I made this fully anticipating to make burritos but when I reached into the cabinet — no refried beans. So, Plan B was to make this a Burrito Stew. I already used a full large can of Mild Enchildas Sauce, so it was fully liquid, like a stew. I added 1 bag of frozen vegetables that I keep on hand for chicken soup. Then added a small can of green chiles and let it warm the vegies.. OMG — it was wonderful. Scooped it into bowls, added cheese, put under broiler for a minute, added warmed tortillas for dipping. Wonderful! Very tasty without being too hot/spicy. Thanks! will use this again and again. Love having a stew recipe that doesn’t require browning the beef firs.
Just made this for dinner and it was a hit. Thank you! Will be making this again for sure.
Hmm sounds yummy – will defo be trying this one. I have just pinned it! Thanks!
i love this recipe. i make my own enchilada sauce using the 10 minute red sauce recipe on allrecipes. i use chicken broth instead of water and add a packet of sazon. i usually make a few batches and then freeze it. so yummy!
I just made Chili Colorado last week. I’d never had it before. Wish I had seen your recipe first lol! I’ll be trying it again soon 🙂
Looks delicious! The ingredient list says 3 bullion cubes…in the review you said you added an extra to the crock pot – so would it be a total of 4 cubes, or is that extra one included in the “3”? Thanks!
We loved these burritos! I made them last year and they were a hit with my little family 🙂 I can relate to the business of life with kids, so I am all about crock pot recipes!