Easy Chili Colorado Smothered Burritos


  • 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
  • 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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