Smothered Coronado Burritos

Super easy crockpot meal. I like to serve rice along with it to soak up the sauce. Also, adding jalapenos to the crockpot gives it a nice kick as well.

Chile Colorado Burritos

 Ingredients:
1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
1 large can mild (red) enchilada sauce (at least 19 oz.)
 2 beef bouillon cubes
1 can refried beans (I prefer refried black beans that I find in the Hispanic part of the grocery store)
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese

Directions:

1. Put beef pieces into crock pot. Top with crushed bouillon cubes 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 more salt, if desired.
3. Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
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 9x13 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.