military brings many new residences every few years and that brings about new social spots, restaurants, shopping, etc. My husband and I always make it a point to find a good Mexican food restaurant when we get all settled into our new area. Well, Tampa has a lot of great eating spots, but the best Mexican food we have found is nearly 45 minutes away! Sure, there are “decent” places here and there, but nothing we get a craving for.
Sooo, I have made it my mission to find the best “make it at home” Mexican food. We enjoy our regular taco night, have chicken enchiladas quite often, and smothered burrito’s once in a while, but I am always looking for something different, something tasty but quick and easy! Well, I tried this new recipe Smothered Colorado Burritos…I’m not sure why they are named after Colorado…but they were very good!
I tweaked the recipe a little bit, but I definitely encourage you to try these out. Throw it all together in the morning and have a home cooked meal in the evening! I served mine with vermicelli, but you could do any Mexican themed side dish!
1 ½ to 2 pounds of stew meat or steak cut into strips
1 can of red enchilada sauce (I used to 14 oz cans)
2 beef bouillon cubes (I used an organic bullion type cube that I had, 2 of them)
1 batch of Homemade Refried Beans (you can use a can if you don’t make your own)
5 – 7 tortillas
Shredded cheese (I used Monterey Jack)
Cooking Instructions from Chef in Training
Put beef pieces into crock pot.
Top with crushed bouillon cubes and enchilada sauce.
Cook on low for 7-8 hours, or until meat is very tender.
When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
Smear about 2 heaping spoons worth of beans on to the center of each tortilla.
Add about 1/2 cup of beef, give or take, and roll into a burrito.
Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them.
Place cheese on top.
Broil until cheese becomes bubbly, approx. 2-4 minutes.
This recipe makes about 5-7 burritos depending on how big you make them
**The gluten free version to this would be to use gluten free tortilla's and ensure that you you are using gluten free sauce and gluten free beans. When I make Jaxon's refried beans, I soak the pinto, then cook them in the slow cooer all day with a little chicken broth and cocnut oil. Then I mix in some seasonings and mash. **