Crock Pot Smothered Burritos
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6
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Calories
625 kcal
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Course
Main Course
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Cuisine
Mexican
Crock Pot Smothered Burritos
Description
The recipe begins with stew meat cooked in a crock pot alongside red enchilada sauce, canned green chiles, onions, and taco seasoning, seasoned with salt and pepper. Slow cooking for 6-8 hours allows the beef to become tender and infused with rich, mildly spicy flavors. Warming refried beans separately helps with ease of assembly.
To assemble, refried beans are spread onto flour tortillas followed by the shredded beef and a sprinkle of cheddar cheese. Burritos are rolled tightly and placed back into the crock pot, covered with remaining enchilada sauce and shredded cheese. A final cook on high melts the cheese and warms the burritos through, yielding a smothered texture with a creamy, cheesy surface and tender filling.
This dish is suitable for casual meals and can be baked as an alternative to crock pot finishing. The use of canned ingredients simplifies prep, and the slow cooking breaks down stew meat for an easy to eat filling. The sauce envelops the burritos, providing moistness and flavor.
Ingredients
- 2 lb. stew meat
- 1 enchilada sauce 28 oz, canned, red
- 1 green chiles 4 oz, canned
- 1/2 onion chopped
- 1 tsp taco seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 6 flour tortilla burrito size
- 1 refried beans 16 oz, canned
- 2 cups cheddar cheese shredded
Instructions
- 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.
Notes
- Burritos can be baked instead: place them in a 9x13 dish, drizzle with enchilada sauce, top with cheese, and bake at 350°F for 8-10 minutes.
- Cooking stew meat low and slow ensures tender beef for shredded filling.
- Assemble burritos with warm refried beans to ease rolling and enhance flavor integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 52g | 104% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 2471mg | 103% |
| Potassium | 163mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 14g | 28% |
| Vitamin A | 1342IU | 27% |
| Vitamin C | 10mg | 11% |
| Calcium | 386mg | 39% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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