Beef Burritos II

If you tried Beef Burritos {fork-tender} then odds are that you loved it. It is one of my favorite, hearty, easy meals to make.
I decided to make it the other day, but I spruced it up a bit and thought I'd share it with you.
It really isn't anything radically different. In fact I am surprised that I didn't do it this way the first time I made it. But I guess pure easiness was key in the last version.
I followed these methods...brown the beef, transfer to slow cooker, finalize in the oven.
The onions and the extra beans add more flavor and really make the burritos full and delicious!

Beef Burritos II

{printable recipe}

2 lbs beef stew meat

Salt & pepper to taste

1 tablespoon olive oil

1/2 cup onion, chopped

1 can kidney beans, well drained & rinsed

19oz can of enchilada sauce (I like red)

1 or 2 beef bouillon cubes

6-8 tortilla shells

1 can refried beans

1 1/2 cups shredded cheddar cheese

Heat the oil in a skillet over medium-high heat.

Cook the onions until almost clear.

Season the beef with salt & pepper.

Brown the beef in the oil with the onions.

Drain excess oil.

Transfer beef & onions to a slow cooker

Add the can of beans; mix together.

Pour the enchilada sauce {reserving 3/4 cup for later} and bouillon cubes to the beef.

Set on low; let cook for 8 hours.

Pour the reserved enchilada sauce over the bottom of a baking dish.

Heat the refried  beans in the microwave or on the stove and spread a layer in each tortilla shell.

Add beef to the shell lined with the refried beans, roll shell into a burrito, and place seam-side down in a lightly greased baking pan.

Repeat until you have the desired amount of burritos in your dish.

Scoop some of the sauce from the slow cooker out with a spoon and pour over the burritos.

Sprinkle the burritos with shredded cheese.

Place under the broiler in your oven for no more than 5 minutes; until cheese is melted and bubbly.

Enjoy!