Slow Cooker Smothered Beef Burritos

Slow Cooker Smothered Beef Burritos 2 lbs. beef stew meat (cubed beef roast) 1/2 tsp. salt 1/4 tsp. pepper 1/2 tsp. oregano 4 oz. can fire roasted green chiles 1 small yellow onion 28 oz. can red enchilada sauce For serving 2 cups shredded cheddar cheese 16 oz. can refried beans 8 flour tortillas Slow Cooker Size: 5 quart or larger Add the beef to the slow cooker. Add the salt, pepper, oregano, onion, diced chile peppers and the enchilada sauce. Stir. Cover and cook on low for 6-8 hours. When the cooking time is done, warm the refried beans in the microwave or the stove top. Add a spoonful of beans to each tortilla and a scoop of beef and a sprinkle of cheese. Roll the burritos up. I chose to heat up 4 of the burritos in the slow cooker, I removed part of the sauce and then added the burritos, then drizzled a little sauce over them and added more cheese on top. I turned the slow cooker to high and let the burritos heat up for 20 more minutes. If you want to heat all the burritos at once, I recommend a 9x13 casserole dish. Pour sauce over the burritos and top with cheese, add the casserole dish to preheated oven set to 350 degrees and cook for about 10 minutes. One other option is to nuke each burrito in the microwave with sauce and cheese on top.