Ingredients Jump to Instructions ↓

  1. 2 1 1/2 oz pkgs enchilada sauce mix

  2. 3 cups water

  3. 1 12 oz can tomato paste

  4. 1/4 teaspoon black pepper

  5. 1/8 teaspoon garlic powder salt -- to taste

  6. 2 pounds ground beef

  7. 5 9 inch flour tortillas

  8. 4 cups shredded Cheddar cheese

  9. 1 12 oz can refried beans **garnish choices** taco sauce sour cream salsa chopped onion chili peppers guacamole serves

  10. 4 to 6 Lightly grease Crock-Pot. Prepare foil handles by cutting three

  11. 20 x 3 inch st rips of heavy foil or use regular foil folded to double thickness. Place in Cro ck pot 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

  12. 1/3 of sauce mix into browned beef. Spoon a small amount of s auce into bottom of the Crock-Pot.

Instructions Jump to Ingredients ↑

  1. Spread a small amount of refried beans over flour tortilla. Place tortilla on tope of sauce in Crock-Pot, tearing to fit if necessary. Spoon meat mixture ov er tortilla and then top with a small amount of cheese. Continue layering proc ess until the top of Crock-Pot is reached, ending with a layer of cheese. Cove r 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 servintg plate. Cut in wedges and garnish as desired.


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