Each bite was incredibly satisfying.
We took this one step further and melted the cheese in the oven and made it more of an enchilada… it was amazing!
If you are looking for a great alternative to ground beef tacos, then this shredded beef is one worth trying! The sauce turns out really tasty and you can add a bit of cayenne pepper to spice it up a bit and add all of your favorite toppings to make it all your own.
Being somewhat traditionalists when it comes to burritos and enchiladas, we went with chopped tomatoes and lettuce with a dollop of creme fraiche – a perfect and simple accompaniment that allowed us to really enjoy the flavor of the meat.
This is such a time saver to make in a slow cooker and you can do all those things you don’t get to do while your kids are napping like sit on the couch and catch-up on
the Kardashians err world news and eat samoas cookies without having to hide them from view of the youngins…
Keep in mind that the meat can sit for even as long as an extra couple of hours if it’s done cooking early or you just can’t get to it right when it’s done but if you try the meat before it’s reached tender perfection, then you will probably be disappointed in the results and curse me under your breath and we both know that won’t be pleasant…
However, I’m most willing to bet a hundred dollars (at least) that you will think this is muy de-li-ci-oso!
- 1-1/2 lb beef stew meat
- two 19 oz cans of red enchilada sauce
- 2 beef bouillon cubes or gel
- one can of refried beans
- 5-7 burrito size tortillas (we prefer corn but flour tortillas will work just as well)
- 2 C shredded cheese of your choice
Put the beef in the slow cooker. Top with the bouillon cubes/gel and all of the enchilada sauce.
Cook on LOW for 7-8 HOURS until it is fork-tender.
When the beef falls apart with the fork, taste for salt. Stir the refried beans with 1-2 tsp of water in a bowl.
Preheat the oven to 200 C/ 400 F.
In a oven-going casserole dish, spoon a few tablespoons worth of the sauce the meat cooked in then lay the tortillas inside, one next to the other (we generally get about 6-8 tortillas to fit comfortably. Smear a layer of refried beans on the bottom of each tortilla then top with the shredded beef, spooning a bit more of the sauce over the beef before closing the tortilla and moving on to the next tortilla until all the beef has been used up.
Spoon more of the enchilada sauce that the beef was cooked in over all of the closed tortillas. We used up all of our sauce, since it was such a luscious and tasty one! Then cover the top of all of the tortillas with cheese. We like to use a mix of all the cheeses we have in the fridge – just use your favorite and make sure you cover the top.
Bake the enchiladas until the cheese has completely melted and turned a light golden brown.
Serve with your favorite burrito toppings: sour cream, lettuce, tomatoes, avocado, cilantro, etc. and enjoy piping hot!