When I posted about the Crock Pot Beef Tips and Noodles, I mentioned that Eric and I had purchased some beef tips at Costco. Well, as anyone who has ever shopped at a store like Costco knows, when you buy anything, you’re buying a ton of it. The beef tips were no exception. I think we purchased around 5 lbs of beef tips, so I separated them into two large freezer bags containing approximately 2.5 lbs each. We used one of those bags for the Crock Pot Beef Tips and Noodles, and another for today’s Tasty Tuesday recipe.
Yeah, I’m not the greatest burrito roller upper (is that even a thing?). They still tasted amazing! Personal photo.
This recipe is great because it can be made several ways. I opted for the crockpot method, so that will be outlined here. If you’d like to make it in a dutch oven or on the stovetop in a large saucepan, please refer to the original recipe for information on how to do that.
The other great thing about this recipe is that it makes a lot of burritos. I made 4 the first time around, then placed the meat filling in a container in the refrigerator and made an additional 4 burritos a little later in the week. They were just as good the second time around, and it was nice to have more “fresh” tasting burritos again (as opposed to just heating up previously broiled burritos). These burritos are huge as well … One each was plenty for Eric and I.
Crockpot Chile Colorado Burritos
Recipe taken from Food Pusher (www.food-pusher.com)
Adapted by me!
- 2 to 2.5 lbs beef tips, beef stew meat, or other beef cubed/cut up into small chunks
- 1 19 oz. or larger can mild red enchilada sauce (I used Las Palmas. The mild sauce is even a bit spicy, so I wouldn’t recommend using anything spicier unless you and everyone you’ll be serving these burritos to loves really spicy food.)
- 1 can refried beans (I used refried black beans because that’s a personal favorite of ours. Regular refried beans would work just as well.)
- 1 package burrito size flour tortillas (I believe there were 8 tortillas in our package, so that worked perfectly.)
- 1 cup uncooked white rice (I used white basmati rice because that’s what we had on hand, and it worked well. Any white rice should work, though, as long as you follow the package instructions.)
- 1 cup shredded 4 cheese Mexican blend cheese (I used Sargento brand, which, according to the package, includes cheddar, Monterey Jack, queso quesadilla, and asadero cheeses.)
- 1/2 tsp cilantro
- 1 tsp cumin
- 1/2 tsp to 1 tsp chili powder (The amount you use will depend on how spicy you want your burritos. As I mentioned, the Las Palmas sauce is pretty spicy, so if you go with that brand, less chili powder may be ideal.)
- 1 tsp garlic salt
1.) Place beef and the majority of the can of mild red enchilada sauce into a crockpot and cook on low for 6-8 hours. About 1/3 cup or so of the enchilada sauce should be reserved to pour over the burritos once they are completely assembled.
2.) Near the end of the cook time, the beef should be very tender and flake off when stirred. At this point, prepare white rice according to package instructions. Add cilantro to water and rice while cooking for additional flavor.
3.) Combine refried beans, garlic salt, chili powder, and cumin in a medium saucepan; cook on medium low heat for 5-7 minutes or until completely warmed through.
4.) Heat flour tortillas in microwave for approximately 20-30 seconds. This makes the tortillas slightly more pliable and easier to fold around ingredients.
5.) Place about 1/2 cup or so of the meat mixture on each tortila, draining by using a slotted spoon. Add a spoonful or two each of cilantro rice and spiced refried beans.
6.) Fold tortilla into a burrito around ingredients and place into a lightly greased 9×13 inch pan. Repeat for each burrito you plan to make. If you plan to make more than 4 burritos at once, I’d suggest using a larger pan or using 2 pans of this size.
7.) Pour some of the reserved enchilada sauce over the top of the burritos. I also added some of the sauce from the crockpot to incorporate more of the meat flavor. Sprinkle with shredded 4 cheese Mexican blend cheese.
8.) Broil burritos in the oven on low until cheese is bubbly, approximately 2-4 minutes.
9.) Enjoy! Eric and I ate additional cilantro rice and refried black beans as sides, as we had plenty left even after stuffing our burritos. If you’re planning to make more than 4 burritos at once, I might recommend using more rice and refried beans (especially if you’d like to have some on the side with your finished burrito).