Chile Colorado Burritos
cubed beef stew meat
Burrito-sized flour tortillas
Place stew meat in a slow-cooker or large pot on the stove top. Season with onion and garlic powder and salt.
Pour enchilada sauce over the top and stir to combine.
Bring to a simmer and cook covered over LOW-MED heat for 2 hours on the stove top; 7 hours on LOW or 3-4 on HIGH in the slow-cooker.
Meat is done when it shreds easily with a fork.
Assemble burritos by layering refried beans, drained, cooked meat, and shredded cheese in each tortilla.
Top with the enchilada sauce the meat was cooked in and more cheese. Place under the broiler until the cheese is melted and serve.