Crockpot Chile Colorado Burritos
Easy crockpot chile colorado burritos are made with less than 10 ingredients! We start with with beef stew meat plus just a handful of ingredients in the crockpot, which leaves you with a tender, fall apart flavorful beef that gets rolled into burritos. We smother the beef and bean-filled tortillas with enchilada sauce and cheese for the easiest crockpot to oven recipe! Top with all your favorite taco toppings and enjoy this big batch dinner!
Ingredients
- 1 ½ lbs beef stew meat
- 1 small onion, finely diced
- 2 celery stalks, finely diced
- 1 carrot, finely diced
- 2 cans red enchilada sauce
- 1 can refried beans
- 8 burrito size tortillas
- 1 cup cheddar cheese, shredded
Instructions
- Place beef pieces into crockpot. Top with onion, celery, carrot, garlic, and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
- When beef is done (very tender and flakes off when stirred), remove the beef from the crockpot and shred it.
- To assemble, smear about 2 heaping spoons worth of refried beans onto the center of each tortilla. Add the shredded beef between the tortillas and roll them up.
- Place the rolled burritos into a 9×13 baking pan. Pour the enchilada sauce from the crockpot over the burritos to smother them. Add cheese on top. Pre-heat oven broiler.
- Broil until the cheese becomes bubbly, approx. 2-4 minutes.
Nutrition
Calories: 508kcal, Carbohydrates: 47g, Protein: 38g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 90mg, Sodium: 980mg, Potassium: 564mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1930IU, Vitamin C: 1mg, Calcium: 260mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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