Slow Cooker Chile Colorado Smothered Burritos

It tasted like my favorite dish that I order from a Mexican restaurant that we love.  It had such an amazing favor and the beef was perfectly tender and just melted in my mouth.  And it was smothered in sauce and cheesy goodness.  I have had this on my list of things to make for a long time now.  It became an instant family favorite and I can't wait to make it again!

Review:  I had read some reviews that there wasn't enough flavor in the sauce.  They suggested to reserve half of the enchilada sauce for the end. I added an extra bouillon cube to the crockpot and everything turned out fantastic.  The flavor was awesome, but if you would like to reserve half of the sauce you can if you would like and pour on burritos at the end!  This really is excellent!  It will be made again and again at our house!

Ingredients:

• 2 pounds stew meat or other beef cubed
• 1 large (19 oz) can mild red enchilada sauce
• 2 beef bouillon cubes (I used 3)
• 1 can refried beans (optional)
• 5-7 burrito sized tortillas
• 2 cups shredded cheddar cheese

1.  Put the stew meat into the crockpot.  Put beef bouillon cubes on top and pour the enchilada sauce over the meat and cubes.  Cook on low 6-8 hours or high 3-4.  Cook until meat is very tender.

2.  Assemble burritos by spooning refried beans and spreading them on the tortilla.  With a slotted spoon, put about 1/2 cup of the meat mixture on top.  Roll up like a burrito and place seam down in a 9x13 pan.

3.  Pour remaining sauce from the crockpot on the top and sprinkle heavily with cheese.

4.  Broil in the oven until cheese is melted and bubbly for about 5 minutes.  Enjoy!