Slow Cooker Burritos
2 Pounds Stew Meat
Enchilada Sauce 28 ounces (I used Las Palmas Mild Enchilada Sauce)
1 small can of refried beans
7-8 flour tortillas (Burrito sized)
2 Cups Cheddar Cheese
1. Through stew meat and enchilada Sauce in slow cooker. Cook on low for 6 -8 hours. Until meat is tender and can easily separate.
2. Heat refried beans in microwave until warm.
3. When done. Put approx. 1/2 cup of meat into a burrito sized tortilla. Along with 2 tablespoons of refried beans. The refried beans are optional.
4. Place in a baking dish and cover with remain enchilada sauce and top with cheese. Broil for approx. 3 to 5 minutes. Serve warm with tortilla chips!