▢ 2 lb. Stew Meat

▢ 1 can Red Enchilada sauce 28 oz.

▢ 1 can Green Chiles 4 oz.

▢ 1/2 onion chopped

▢ 1 tsp Taco Seasoning

▢ 1/2 tsp Salt

▢ 1/2 tsp Pepper

▢ 6 Burrito Size Flour Tortillas

▢ 1 Can Refried Beans (16 oz.)

▢ 2 cups Shredded Cheddar Cheese


Add the beef, enchilada sauce, green chiles, onion, taco seasoning, salt and pepper to the crock pot.

Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Warm the refried beans in the microwave.

Place a spoonful amount of refried beans on each tortilla.

Then top with the beef from the crock pot and sprinkle with the cheddar cheese.

Roll the burritos tightly.

Empty all the remaining sauce from the crock pot and place the burritos in the crock pot.

Drizzle the sauce over the top of the burritos and cover with all the remaining shredded cheese.

Cook on high for 20 minutes to warm the burritos and melt the cheese.


***You can also bake the burritos if you prefer. Place them in a 9X13 dish, drizzle the enchilada sauce over the top of the burritos and then top with the shredded cheese. Bake at 350 degrees F for 8-10 minutes until burritos are cooked through and cheese is melted.

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