If my Daughter ask me for one of my recipes, I know it is good one.
Here is how I make:
Smothered Burritos:
Ingredients:
2 lbs of boneless chuck roast
1 10 oz can red enchilada sauce
1 15 oz can of re fried beans
10 tortillas
1 1/2 cups of shredded cheddar cheese
Cut the boneless chuck roast into cubes and place in the slow cooker.
Add 1- 10 oz can of red enchilada sauce.
Cook on low in your slow cooker for 7 to 8 hours. (my slower cooker took 7)
Once the meat is cooked. reserve as much as you can of the broth, in a bowl.
Strain the meat to make sure you get all the juices off and put back into the slow cooker.
Add 1- 15 oz can of re- fried beans to the slow cooker.
Use a wooden spoon to mix the meat and beans. Also while you are mixing crush the meat with the wooden spoon so that it shreds, in the process of mixing the beans and meat.
Cook on low for about 30 minutes.
I check it about every 5 minutes and stir it, so it won't burn, because you are basically just warming the beans up.
In the meantime grease a 9 x 13 casserole dish, and preheat your oven to 375 degrees.
Once the beans are warmed up, turn your slow cooker off and we are ready to make burritos.
Put a couple of scoops of the meat and bean mixture on the tortilla, about 3/4 down from the top and leaving about an inch on each side free from the meat mixture. Fold the sides in and bottom of the tortillas up and roll to form the burrito.
Put the burrito seam side down in the greased casserole dish. You should be able to make 10 burrito.
Use a cooking brush, brush on the reserved broth. I only lightly brushed it on to cover the tops of the burritos.
Sprinkle the cheddar cheese generously on top of the burritos, until you only see cheese.
Place in oven for about 15 minutes, or until the cheese is crusty.
Pull them out of the oven and they are ready to eat.
I like garnish on top. I added dabs of sour cream, chopped tomatoes, and some more shredded cheese. Use your imagination on this one.
Adapted from http://blogchef.net/smothered-burritos-recipe/
Debra
