Chile Colorado Burritos

I love Mexican food but since our favorite "hole-in-the-wall" Mexican restaurant moved and became too "Americanized" we haven't been able to find a place we like.  This recipe is every bit as good as any burrito that we've had in our old favorite restaurant and much better than the burritos we've found since.  It's easy to make but tastes like you've been slaving over the stove all day.  Even my kids love it; which is a huge plus.

• 1 1/2 to 2lb stew meat or other beef cubed (top sirloin is great)
• 1 large can mild red enchilada sauce (amount isn't too important but you need at least 19oz)
• 2 beef bouillon cubes
• 1/2 can re-fried beans
• 5-7 burritos size flour tortillas (I recommend using the raw tortillas that you cook yourself.  They taste so much better)
• 1c+ shredded cheddar cheese

Put the beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hour or until the meat is very tender.  

When the beef is done (very tender and flakes when stirred) taste and add more salt if desired.  Heat up the refried beans in the microwave and put your oven on broil.  In a casserole dish, lay out a tortilla.  Place on tortilla about 1/2c of the meat, drained with a slotted spoon, and a spoonful of beans.  You can add a little shredded cheese also if you want to.  Roll into a burrito (tucking the sides in) and lay in your casserole dish.

When you've rolled all of your burritos, pour some of the remaining enchilada sauce from the crockpot over the burritos to cover them.  Sprinkle with some cheese. 

Broil until the cheese is bubbly, about 2-4 minutes.

Source: Food Pusher