Colorado Burrito

I am always looking for new recipes to try and came across this the other day and knew I wanted it right away! Usually I am not a fan of TexMex, in my opinion nothing beats street tacos with a little lime, but there was something about this that appealed to my belly! I spent some time looking at various versions of the recipe and bookmarked a few that looked good. After confirming with Scott that he would  "at least try" it I had the green light to make it happen!

Colorado Burritos 

2 pounds cubed stew meat
1 large can enchilada sauce (at least a 19 oz can)
2 teaspoons Better than Bullion jelly
Refried beans
6-8 burrito-size flour tortillas
2 cups shredded cheese 

Directions:
Spray your slow cooker with non-stick cooking spray. Put beef, bouillon, and enchilada sauce into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).

When beef is done (it will be very tender and flake off when stirred), turn oven on broil. On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese. 

Broil until cheese is bubbly, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.

Top with whatever you like - Avocado, sour cream, green onion, hot sauce, salsa. Enjoy! 

Recipe adapted from Six Sister Stuff 

Made some with and without beans. 

Almost ready!

I loved them and am hoping to make them a little more homemade next time (beans, enchilada sauce), Scott said he would eat it again but probably not ask for them. So I guess they won't make it into the regular rotation but I am go glad he "at least tried" them!