Chile Colorado Burritos

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Chile Colorado Burritos are the most incredible and flavorful beef burritos you’ll ever eat! The meat slow cooks in the crock pot, so you don’t have to worry about it until you’re ready to eat!

Chile Colorado Burritos I am obsessed with Mexican food. My hubby will agree. It is without a doubt, my favorite comfort food. Whenever we go out to eat I always vote for a Mexican restaurant, and he always looks at me like I’m nuts and says, “Seriously?” Ha!
I can’t get enough. The flavors, textures, everything about it is so good! These Chile Colorado Burritos were some of the best I’ve ever made (and devoured). They’re a crock pot meal (HOLLA!) which makes them even more amazing. Anything that makes my life a little easier is amazing to me. 🙂
This is a ‘throw everything in the crock pot’ meal before you head to work, and when you come home, your house will smell deeelish, and with only 5 more minutes of prep time, dinner will be ready!

Chile Colorado Burritos

 

Chile Colorado Burritos
 
Prep time
Cook time
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The most incredible and flavorful beef burritos you will ever eat!
Author:
Serves: 7
Ingredients
  • 2 pounds stew meat or other cubed beef
  • 1 (28 oz) can mild red enchilada sauce ( I only used ¾ of the can)
  • 1 (4 oz) can diced green chilis
  • 2 beef bullion cubes
  • 2 cups shredded cheddar cheese
  • 7 burrito-size, flour tortillas
Instructions
  1. Spray inside of crock pot with non-stick spray. Add in the stew meat, enchilada sauce, green chiles and beef bullion cubes. Cover with lid and turn on low heat. Cook for 8 to 9 hours.
  2. After 8 or 9 hours, remove lid from crock pot and stir mixture together. The meat is ready, if it easily breaks apart. Using a slotted spoon, place ½ cup of meat mixture into the center of one tortilla. Roll up burrito-style and place into a 9×13 baking dish. Repeat with all tortillas.
  3. Spoon the remaining sauce over the tops of burritos, and sprinkle with shredded cheddar cheese. Place under broiler in the oven, for 5 minutes or until cheese is melted and bubbly. Serve burritos with all your favorite toppings. (Salsa, sour cream, guacamole, etc) Enjoy!

 

 


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27 thoughts on “Chile Colorado Burritos

  1. I can relate SO much Holly – I think I must have Spanish in my blood somewhere. I LOVE Mexican food and it’s always my first choice anytime too. This sounds like a fantastic recipe. Your photos look sooooo de-lish! MMMM!

  2. This may be a dumb question but I don’t have much experience with bouillon. Do I just put the cubes of bouillon in the crock pot as is or do I dissolve them in some water first and put that water in the crock pot? Thanks for your blog! I love it and have made several things already and they have all been awesome! My favorite so far is the chocolate chip pudding cookies.

  3. Holly,
    I’m so excited to be making these tonight. I’m wondering if you’ve ever used a Chuck Roast for the meat? It’s what I have thawed and thought it would be fine because it makes great shredded beef.
    Thanks,
    Michelle

  4. just made these. the flavor of the was great but there is not much body to the burritos. next time i will add a layer of refried beans and maybe some spanish or cilantro rice.

  5. I’ve never taken the time to comment on anything before but this recipe deserves it! Amazing! Delicious sauce and so satisfying without the tortillas! Yum. Thanks for sharing!

  6. Hi,
    I really want to try this receipe, but I am wondering what kind of enchilada-sauce you use. I live in Norway so we might not have it, but I ask anyway.

    Kari

    1. Hi Kari! I love the brand Old El Paso’s enchilada sauce. I’m not sure if you can get it in Norway, but really any mild red enchilada sauce should work fine in this recipe. 🙂

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