Chile Colorado Burritos Recipe | Taste of Home
"When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest—except in my kitchen! —Kelly McCulley, Des Moines, Iowa..."
INGREDIENTS
•
2 pounds boneless beef chuck roast, cut into 1-1/2-inch pieces
•
2 cans (10 ounces each) enchilada sauce
•
1 teaspoon beef bouillon granules
•
1 can (16 ounces) refried beans, optional
•
8 flour tortillas (8 inches)
•
1 cup shredded Colby-Monterey Jack cheese
•
Chopped green onions, optional
Comments & Reviews
Just A Pinch Sweepstakes