Slow Cooker Chile Colorado Beef Burritos

Beef, enchilada sauce, chiles, and spices get dumped together in the slow cooker to make an amazing dish the whole family will love - it's easy and full of flavor!

To be honest, I have never heard of a Chile Colorado Burrito, 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!

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.

How to make Chile Colorado 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.

CHoosing the right slow cooker

For this recipe, you’ll need a good slow cooker.

Here are a few suggestions to take into consideration before selecting yours.

How big is your family? If you have a large family, we’d recommend looking at an 8 quart slow cooker so you can make sure your recipes fit all in one.

We love this 8 quart slow cooker. You can find it in a 6 quart size too!

What are your slow cooker needs? Do you need a self timer while you’re gone at the office all day? Or do the simple high and low settings work for your lifestyle?

Check out these self timer slow cookers and these manual slow cookers to see which one will work best for you.

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What to serve with Chile Colorado Burritos:

Serves: 6-8

Slow Cooker Chile Colorado Beef Burritos

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

Save RecipeSave Recipe

Ingredients

  • 2 pounds stew meat (cubed)
  • 1 (19 ounce) can enchilada sauce
  • 2 beef bouillon cubes
  • 1 onion (diced)
  • 1 (4 ounce) can diced green chiles
  • 2 Tablespoons chipotle pepper sauce
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • Salt and pepper, to taste
  • 1 (16 ounce) can refried beans
  • 8 burrito-size flour tortillas
  • 2 cups shredded Colby Jack cheese (any kind will work)

Instructions

  1. Spray your slow cooker with non-stick cooking spray.
  2. 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).
  3. When beef is done (it will be very tender and flake off when stirred), turn oven on broil.
  4. 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.
  5. Pour some of the remaining enchilada sauce from the slow cooker over the burrito to cover it and top with cheese.
  6. Broil until cheese is bubbly, about 2-4 minutes.
  7. Makes 6-8 burritos, depending on how full you make them.

Tags

Cuisines
Mexican
Courses
Main Course
Dinner
Cooking
Slow Cooking
Allergy
egg free
soy free
seafood free
treenut free
sesame free
mustard free
7.8.1.2
1565
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Comment on this Recipe

10 Responses to “Slow Cooker Chile Colorado Beef Burritos”

  1. If you want a much more tasteful dish season the meat first with either packaged taco or fajita seasoning or do your own with cumin, chili powder, pepper, salt, garlic powder and oregano. Also chop up an onion too and put that at the bottom of the crock pot. After the meat cooks pour the juice out then put some of the saved enchilada sauce back in like you would with bbq sauce for pulled pork and heat for another 1/2 hour. Happy eating!
  2. I've been making these for a few months now. They freeze well too. The fillings and sauce are "adaptable" too. Sometimes I use black beans and rice inside with the meat. I also don't like canned enchilada sauce so I make mine from tomato sauce, chili powder, cumin and Rotel tomato sauce...not Rotel tomatoes but their SAUCE :-)

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