Smothered Burritos!!!

Smothered Burritos

I always get tons of compliments when I make this.  You can throw the meat on in the morning and it only take a few minutes to make for dinner.

Ingredients:

• 2 to 3 pounds stew meat or other beef cubed (top sirloin or rib-eye works well)

• 1 large can mild  enchilada sauce (at least 19 oz.)
• 2 beef bouillon cubes 
• 1/2 can re-fried beans (optional, but I use fat free)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese
• Salsa (I make my ASS dip and use with it)

Directions:
Put beef, whole bouillon cubes, and enchilada sauce into a crock pot and cook on low for 7-8 hours, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  

When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up re-fried beans in the microwave, Set your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, a spoonful or two of beans. and a spoon full of salsa. Roll into a burrito and place in dish. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
If you do not use full fat cheese, it does not melt properly on top, but it is still good.  It just looks a little bit dried out. (I use 2% cheese).
After it is finished get creative on the toppings with sour cream, salsa, veggies or whatever! 

Serve.
Makes 5-7 burritos, depending on how full you make them.