Easy Chile Colorado Smothered Burritos

By: Barbara Schieving

Easy Chile Colorado Smothered Burritos
cuisine icon Cuisine
Mexican
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10-12 burritos, 30-60 min, beef bouillon, beef rump roast, cheese, contributed, cook 30 min, enchilada sauce, flour tortillas, main course, medium, mexican, prep 2 min, pressure cook, water

prep icon Prep Time
2 min
cook icon Cook Time
30 min

serving icon Servings
10-12 burritos
Ingredients
  • 3 pounds beef rump roast
  • 16 ounces enchilada sauce
  • 2 tablespoons beef bouillon
  • 1/2 cup Water
  • 10-12 flour tortillas
  • 2 cups cheese
Instructions
  • Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot. Press [Pressure Cook] and 30 minutes pressure cooking time. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a Quick Release to release pressure. When valve drops, carefully remove lid.
  • Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
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