Smothered Chile Colorado Burritos

recipe from chef in training

INGREDIENTS

• 1 1/2 lbs. stew meat
• 1 (19 oz) can red enchilada sauce I use El Paso Mild brand
• 2 beef bullion cubes
•  refried beans either from a can or the recipe I provided you with
• 5-7 burrito size tortillas
• 1 cup shredded cheese more or less depend ending on personal preference

INSTRUCTIONS

1. 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.
2. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
3. Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
4. 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.
5. 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. 
6. Broil until cheese becomes bubbly, approx. 2-4 minutes.
7. This recipe makes about 5-7 burritos depending on how big you make them.

This is delicious! Gage loves them! I have even made extra and frozen them for my freezer meal group and to have more yummy burritos on hand. 

If I premade the meal, I will let it thaw and then cook on 350 for about 25-30 minutes until cheese is melted and burritos are heated through.

ENJOY!

Teriyaki Chicken Bowls (Crockpot)

6 boneless skinless chicken thighs or breasts (about 2 ½ pounds)

3/4 cup sugar

3/4 cup low-sodium soy sauce

6 tablespoons cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon minced garlic

1/4 teaspoon pepper

4 1/2 teaspoons cornstarch

4 1/2 teaspoons cold water

Place chicken into crock pot. Mix together sugar, soy sauce, vinegar, ginger, garlic, pepper. Pour

over chicken and cook on high for 3-4 hours. Low 5-6 hours. Freezes great. Serve with rice and

steamed veggies to make Teriyaki Bowls.