10-12 servings2 tbsp (30 ml) beef baseBarbara Shieving

Easy Chili Colorado Smothered Burritos

By Barbara Shieving

10-12 Servings

Recipe Details

Course: Dinner, Lunch

Prep Time: 2 min

Cook Time: 30 min

Cooking Technique: Pressure Cook

Yield: 10-12 Servings

Ingredients

3 lbs (1500 g) boneless beef rump roast, cubed
16 oz (475 ml) enchilada sauce, divided
2 beef bouillon cubes or 2 tbsp (30 ml) beef base
½ cup (125 ml) water
10 -12 burrito size flour tortillas
2 cups (500 ml) shredded 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.

Notes

CHEF’S NOTE: “Chili Colorado is a very popular, easy slow cooker recipe. The original recipe cooks for 7-8 hours in the slow cooker. The cook time in the pressure cooker is only 30 minutes. I used a rump roast because it’s leaner than chuck roast, but you could use chuck or even stew meat if you prefer. If you have time, you could sear the beef before you cook it in the enchilada sauce. You could even cook the roast whole and cut or shred it after it’s cooked, just be sure to increase the cooking time. This recipe is an easy pressure cooker recipe, perfect for a busy night. The beef freezes well, so if I have leftovers, I like to freeze it in Ziploc bags in individual serving sizes for quick lunches too.” - Barbara Schieving