Spice Up Dinner with Irresistible Chile Colorado Burritos!
Looking for a flavor-packed dinner that’s as easy as it is delicious? Look no further than these mouthwatering Chile Colorado Burritos! Tender stew meat simmered in a savory enchilada sauce, wrapped in a warm flour tortilla, and topped with melted cheese – what’s not to love? Whether you’re cooking for a crowd or just craving a cozy homemade meal, these burritos are sure to satisfy.
In our household, Chile Colorado Burritos have become a beloved staple. It all started when I stumbled upon this recipe during a busy weeknight. I decided to give it a try, and from the first bite, my husband was hooked. He couldn’t get enough of the tender beef, smothered in rich enchilada sauce and gooey cheese. Now, it’s our go-to meal whenever we want something comforting and flavorful. Whether we’re entertaining friends or enjoying a quiet night in, these burritos never fail to impress. They’re a true crowd-pleaser and a constant source of joy in our little family.
Why This Recipe Is a Must-Try:
- Bursting with flavor: The combination of tender beef, savory enchilada sauce, and melted cheese creates a taste sensation that will keep you coming back for more.
- Easy to make: With just a handful of ingredients and simple instructions, these burritos are perfect for busy weeknights or lazy weekends.
- Customizable: Feel free to add your favorite toppings or adjust the spice level to suit your taste preferences.
- Crowd-pleaser: Whether you’re serving a family dinner or hosting a party, these burritos are sure to impress even the pickiest eaters.
Ingredients:
- 680-907 grams (1 1/2 to 2 pounds) stew meat or other beef, cubed (top sirloin works well)
- 1 large can (at least 538 grams or 19 oz.) mild red enchilada sauce
- 1 or 2 beef bouillon cubes (adjust to taste)
- 227 grams (1/2 can) refried beans (optional)
- 5-7 burrito-size flour tortillas
- About 113 grams (1 cup) shredded cheddar cheese
Directions:
- In a crock pot, combine the beef, whole bouillon cubes (do not add water), and enchilada sauce. Cook on low for 7-8 hours until the meat is very tender. Alternatively, cook on high for 3-4 hours or in a dutch oven at 325°F (163°C) for about 4 hours.
- Once the beef is tender, taste and adjust seasoning if necessary. Heat the refried beans in the microwave.
- Preheat the broiler in your oven. On an oven-proof plate or baking sheet, lay out a tortilla.
- Place about 1/2 cup of the cooked meat and a spoonful of beans onto each tortilla. Roll them into burritos.
- Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover them.
- Sprinkle each burrito with shredded cheddar cheese.
- Broil the burritos until the cheese is bubbly and golden brown, about 2-4 minutes.
- Serve hot and enjoy!
Notes:
- Feel free to customize these burritos with your favorite toppings such as sour cream, diced tomatoes, or sliced avocado.
- For a spicier version, use hot enchilada sauce or add diced green chilies to the beef mixture.
- Leftover burritos can be stored in the refrigerator for up to 3 days. Simply reheat them in the oven or microwave before serving.
