Burritos cubiertos súper fáciles con ternera deshechada (¡los favoritos de la familia!)

Ingredientes

• 2.5 pounds chuck roast (trimmed (You can use larger, but there may be leftovers))
• 8-10 ounces red enchilada sauce ((leave 20 ounces for assembly later))
• 1 tsp beef bouillon (or 1 cube)
• 6 burrito-size tortillas (Mine are 10 inches across)
• 2 15 ounce cans black beans
• 4 1/2 cups colby cheese (shredded)
• 20 ounces red enchilada sauce

Preparación

1. 1

   --- Slow Cooker Shredded Beef ---

2. 2

   Place the chuck roast, 8-10 ounces of enchilada sauce (reserving 20 ounces for later), and bouillon cube in the slow cooker. Cook on LOW for 8 hours, or until the meat easily shreds.

3. 3

   Once the beef is ready, pull it out onto a cutting board and shred it into pieces using two forks. At this point you can freeze the meat for later, or you can make it into burritos for dinner.

4. 4

   --- Smothered Burritos ---

5. 5

   Preheat the oven to 350 degrees. Line a 9x13 pan with foil and spray with non-stick cooking spray.

6. 6

   Warm your tortillas in the microwave until soft, then assemble each burrito with ½ cup of black beans, ½ cup of shredded beef, ½ cup of cheese, and 2 tbsp of enchilada sauce. Wrap the burritos tightly and set them seam-side down in the prepared pan.

7. 7

   Pour the remaining enchilada sauce on the burritos and sprinkle with leftover shredded cheese.

8. 8

   Cover the pan with non-stick sprayed foil and bake for 30 minutes. Serve hot from the pan.