Slow Cooker Wet Burritos
Behold the delicious glory of Slow Cooker Wet Burritos. Throw the beef into a slow cooker until it’s cooked to perfection, roll some burritos, top them with cheese, bake and GO TO TOWN. Plus, the Wet Burritos recipe is so easy to double and triple if you need more!
Servings: 5
Ingredients
- 2 pounds beef chuck or short ribs, cut into 2-inch chunks
- 1 can mild red enchilada sauce
- 2 beef bouillon cubes
- 5 large flour tortillas
- ¾ cup refried beans
- 1½ cups cheddar cheese shredded
- Chopped tomatoes and lettuce for garnish
Instructions
- Season beef generously with kosher salt and refrigerate until ready to use, up to 24 hours in advance.
- Add beef, enchilada sauce and bouillon cubes to a large slow cooker. Stir. Cover and cook on high for 4 hours.
- After 4 hours, pre-heat oven to 375 degrees Fahrenheit.
- Layer tortillas with refried beans and cooked beef. Roll and place on a baking sheet.
- Top with enchilada sauce from the slow cooker and cover with cheddar cheese.
- Bake for 15 minutes, or until cheese is fully melted.
- Top with chopped tomatoes and lettuce, serve and enjoy!