NewlyWoodwards

an unconventional home

Burritos in the crock pot and spanish rice

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Well, we’ve got another slow cooker win in the house. When I saw the Chili Colorado Burritos recipe at Chef in Training, I knew I had to make them.  They looked awesome and they were mostly made in the crock pot.

Total win.

Plus, if you remember, I had a freezer meal fail last month that involved beef stew meat. Well, I still had one of these beef stew freezer meals left that neither Ryan nor I wanted to eat. So, I thawed the meal and tossed everything but the meat (it was kind of a waste of the potatoes and veggies and stewed tomatoes, but it was worth it in my book). Then, I made us these smothered burritos.

And it was good. It was real, real good.

I made them with homemade spanish rice, and we ate the heck out of it all. We actually had my parents over for dinner that night, and we all ate ourselves silly and had leftovers to boot.

Here are the recipes, with a few slight modifications based on what I had on hand.

Crock pot beef burritos
Adapted from Chef in Training
1 1/2 lbs. beef stew meat
1 can red enchilada sauce
1/3 cup beef broth
1 can refried beans
8 burrito size tortillas
Shredded cheese to taste

Put beef pieces into crock pot. Top with broth and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender. When beef is done (very tender and flakes off when stirred), taste and add salt to taste.

Warm beans through. Scoop about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 1/2 cup of beef and roll into a burrito.

Place burritos into a greased 9×13 baking pan. Pour some of extra sauce over the tops of the burritos to smother them. Sprinkle cheese on top. Broil until cheese becomes bubbly, approx. 2-4 minutes.

Easy Spanish rice
Adapted from All Recipes
Olive oil
1/2 onion, chopped
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Heat oil in a large skillet over medium heat. Stir in onion and cook until tender (5 minutes).

Mix in rice, stirring often. When rice becomes transluscent, stir in broth and salsa. Reduce heat, cover and simmer for 20 minutes, stirring occasionally, until liquid is absorbed.

These were the closest things to good semi-Mexican food that I’ve made at home. Kind of reminded me of my favorite beef burritos and Rudy’s Tacos.

Definitely two new go-to recipes at the Woodwards.

Comments

  2. Those look great. I am loving the crock pot lately, it really makes life a little easier!

  3. Oh man I am trying this. I’ve been wanting mexican food 24/7 lately. I’ve gotten Taco Bell pintos & chesses all but 3 days the past 2 weeks :/ But at least beans are good for you.

  4. This is why we’re friends Kim. Let’s just start that damn crafts & Mexican food & adorable sons commune on your farm already. It’s where we belong.

  5. that looks quite yum!

    also, ps – i’ve been reading thru a feed and finally am taking the time to get on a real computer and comment – and OMG – i LOVE the new blog look!!! so perfect!! great job!

  6. Fact: I could eat Mexican three meals a day and still not get tired of it. This looks like a winner to me!

  7. I pinned this recipe from Chef in Training, so I’m so glad to hear you loved it! We’ll have to try it soon. And your rice looks delicious!!!! 🙂

  9. I want to live by you so you can make me burritos and Spanish rice. Adding these recipes to my arsenal.

  14. This looks delicious! Thanks for sharing. I’m always on the lookout for good crockpot recipes. I’m totally going to have to try this soon.

  15. I totally made these last week as well – but I think for some reason I used a recipe from The Girl Who Ate Everything. Anyway – we added pickled jalapenos before baking nom!