Slow cooked meat to make awesome burritos
1. Add stew meat, beef bouillon cubes, and enchilada sauce into slow cooker. Cover and cook on low 7-8 hours. After meat is cooked, heat up retried beans in microwave safe dish or in a small sauce pan on the stove.
2. Preheat oven to 375. Lightly grease a 9*13 baking dish. Lay out a flour tortilla onto a flat surface. Place a thin layer of the retried beans onto the center of the tortilla, add about 1/2 cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of he liquid). Fold the sides of the burrito in, the roll the other sides until you have a package formed. Place the burrito seam side down into the baking dish. Spoon some of the remaining enchilada sauce in the slow cooker over the burrito. Repeat until all of the burritos are rolled and in the dish. Place in oven and bake at 375 for 15-20 min. or until the cheese has melted.
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Serving Size: 1 Serving (489g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 631 | ||
Calories from Fat: 300 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.4g | 44 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 112.4mg | 35 % | |
Sodium 1599.8mg | 55 % | |
Potassium 1333mg | 35 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 18.3g | ||
Protein 53.5g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 631
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