This is an all-day-in-the-crockpot meat that turns out so tender, nothing but a fork is required.
Shredded Beef Colorado Burrito
(adapted from food-pusher)
2 pounds cubed beef stew meat
1 yellow onion, thinly sliced into rings
1 large can enchilada sauce (at least 19 oz)
3 beef bouillon cubes
1/2 can refried beans (optional)
5-7 burrito-sized flour tortillas
2 cups shredded cheddar cheese
Season beef with salt and pepper.
Place beef, bouillon cubes, and enchilada sauce into a crock pot and cook on low for 7-8 hours, or until meat is very tender.
Once beef is tender (flakes easily when stirred), heat refried beans and set oven to broil. Place a tortilla on an oven-proof plate or cookie sheet. Using a slotted spoon, place about 1/2 cup of meat onto tortilla, along with cheddar cheese and a spoonful or two of beans. Fold both ends in and roll tortilla into a burrito. Spoon some of the remaining enchilada sauce from the crock pot over the burrito and sprinkle with cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Serve with sour cream and chopped cilantro.