Beef N' Bean Burritos

This isn’t rolled burritos. This is a burrito stack-up cooked low and slow in the Crock-Pot, built like an enchilada lasagna and sliced into wedges at the table. Flour tortillas layer with seasoned ground beef, refried beans, enchilada sauce, and plenty of cheddar until the slow cooker is full.

The foil handle trick from the directions is worth the two minutes of prep. Three strips of heavy foil laid in a spoke pattern under the stack let you lift the whole thing out cleanly when it’s cooked. Otherwise you’d be scooping soggy layers onto plates.

Slow cooking over 6 to 8 hours melts everything into one cohesive dish. The tortillas soften and absorb sauce, the beef and beans marry, and the cheese goes gooey without burning. Top bowls with guacamole, sour cream, salsa, and fresh chopped onion at the table.

Kitchen Tips

• Brown the ground beef thoroughly and drain well. Greasy beef makes the whole stack oily.
• Use 9-inch tortillas and tear to fit the shape of your slow cooker.
• Don’t skimp on the foil handles. They’re the only reason this comes out in recognizable wedges.
• Let the stack rest 10 minutes off heat before lifting. It firms up and slices cleaner.

Variations

• Swap ground beef for shredded rotisserie chicken or black beans for a meatless version.
• Use corn tortillas for a more authentic enchilada-style flavor.
• Add a layer of sliced jalapeños or diced green chiles between layers for heat.