Instructions
Step 1: In a skillet over medium heat, cook the ground beef, onion, and garlic until beef is browned. Drain excess fat.
Step 2: Transfer the beef mixture to your slow cooker. Stir in taco seasoning, beef broth, and green chilies.
Step 3: Cook on low for 4–6 hours or high for 2–3 hours.
Step 4: Once cooked, stir in refried beans until well combined. Keep the mixture warm in the slow cooker.
Step 5: Preheat oven to 375°F (190°C). Lay out tortillas, spoon beef mixture down the center of each, sprinkle with cheese, and roll into burritos.
Step 6: Place burritos seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with remaining cheese.
Step 7: Bake for 15–20 minutes, or until the cheese is melted and bubbly.
Step 8: Garnish with sour cream, diced tomatoes, and fresh cilantro before serving.
Storage Information
Refrigerate leftover burritos in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through. You can also freeze the assembled burritos (without sauce) for up to 2 months—just thaw and bake with sauce and cheese when ready to serve!
Continue on the next page