Grammy's Kitchen · Burritos · Crock Pot Smothered Burritos
One of 111 burritos recipes we measured
236 cooks on www.eatingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 5% | 1% |
| vegetables and beans | 0% | 35% |
| liquid | 50% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lb. Stew Meat |
| 794 g | 1 can Red Enchilada sauce (28 oz.) |
| 113 g | 1 can Green Chiles (4 oz.) |
| 75 g | 1/2 onion (chopped) |
| 2 g | 1 tsp Taco Seasoning |
| 3 g | 1/2 tsp Salt |
| 1 g | 1/2 tsp Pepper |
| 6 Burrito Size Flour Tortillas | |
| 454 g | 1 Can Refried Beans ((16 oz.)) |
| 226 g | 2 cups Shredded Cheddar Cheese |
Method: 6 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My family rated this recipe a HIT, it is now in our monthly rotation. I can see many different uses for the slow cooked meat...street tacos, enchiladas, soup...etc. I substituted elk for the beef and it was perfection. Also, thank you for the taco seasonin” — a cook, 5.0★
“Kudos for sharing a yummy recipe for us. Not only did my hubby and I enjoy them but I then shared with my bestie and her sister. Living in AZ. we eat a lot of mexican food, and these were soooooo good! Easy to make. A winner for sure. Making them for the se” — a cook, 5.0★