To be honest, I have never heard of Slow Cooker Chile Colorado Beef Burritos, but apparently they are popular and delicious in the Tex-Mex world.
The meat inside of these burritos is so simple to make, but tastes absolutely amazing! It basically falls apart when you poke it with your fork.
After cooking the meat all day in your slow cooker, you wrap it up in a big flour tortilla, smother it in sauce and cheese on top, and broil to perfection (you could also make it without smothering it in sauce and cheese – it’s up to you!).
My family loved them and I am sure that yours will too!
You can make this Chile Colorado Beef Burrito in the Instant Pot HERE!
Looking for more easy burrito recipes? Try our Bean and Rice Burritos!
What is Chile Colorado?
Chili Colorado (or Chile Colorado) is a Mexican dish that is made of a red sauce and tender piece of beef.
In Spanish, the word “colorado” means “colored red”, which might be a reason why it’s known by this name.
You can also use a New Mexican chile in this dish (also called a Colorado chile in Mexico), which might be another reason why this style of dish is called Chile Colorado.
If you want, you can serve the meat with sauce on rice on the side instead of wrapped in a tortilla – it’s delicious either way and very versatile.
Looking for more Burrito recipes?! Try our Instant Pot Chili Beef Burritos!
How to make Chile Colorado Beef Burritos in the Slow Cooker:
This recipe is what we call a “dump and go” recipe – just dump the ingredients in and let the slow cooker do the work! It’s simple.
- Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender
- When beef is done, turn oven to broil.
- On an oven-proof plate or baking pan, lay out a tortilla. Place 1/2 cup of the meat on a tortilla and a spoonful or two of beans. Roll into a burrito.
- Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
What to serve with Chile Colorado Beef Burritos:
Slow Cooker Chile Colorado Beef Burritos Recipe
Ingredients
- 2 pounds stew meat, cubed
- 19 ounces enchilada sauce, 1 can
- 2 beef bouillon cubes
- 1 onion, diced
- 4 ounces diced green chiles, 1 can
- 2 Tablespoons chipotle pepper sauce
- 1 teaspoon cumin
- ½ teaspoon oregano
- salt and pepper to taste
- 16 ounces refried beans, 1 can
- 8 burrito size flour tortillas
- 2 cups shredded colby jack cheese, (any cheese will work)
Instructions
- Spray your slow cooker with non-stick cooking spray.
- Put beef, enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper into slow cooker and cook on low for 7-8 hours, or until meat is very tender (you could also cook on high for maybe 3-4 hours).
- When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
- On an oven-proof plate or baking pan, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito.
- Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
- Makes 6-8 burritos, depending on how full you make them.
Notes
- Black Beans
- Rice
- Corn
- Salad
Nutrition
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