Smothered Chile Colorado Burritos.

Ingredients:

• 1 1/2 lbs stew meat
• 1 (19 oz) can red enchilada sauce
• 2 beef bullion cubes
• refried beans
• 5-7 burrito size tortillas
• 1 cup shredded cheese

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.  
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.

**Recipe taken from Chef In Training blog I follow.

This was quite good and reminded me of the Mexican restaurant Raphael's that dad likes.  Served with sour cream, guacamole and chips!  Yum!