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Beef and Bean Burritos

2 1. 5 oz pkg enchilada sauce mix
3 cups water
1 12 oz can tomato paste
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
salt -- to taste
2 pounds ground beef
5 9 inch flour tortillas
4 cups shredded Cheddar cheese
1 12 oz can refried beans

Garnish Choices
taco sauce
sour cream
chopped onion
chili peppers

Serves 4 to 6

Lightly grease slow cooker. Prepare foil handles by cutting three 20 x 3 inch strips of heavy foil or use regular foil folded to double thickness. Place in slow cooker in a spoke design.

In a sauce pan, combine enchilada mix, water, tomato paste, pepper, garlic, and salt. Simmer for 15 minutes over low heat. In a skillet, brown ground beef. Drain. Stir in 1/3 of sauce mix into browned beef. Spoon a small amount of sauce into bottom of the slow cooker.

Spread a small amount of refried beans over flour tortilla. Place tortilla on top of sauce in slow cooker, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of cheese. Continue layering process until the top of slow cooker is reached, ending with a layer of cheese. Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges and garnish as desired.

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