Preparation:
Lightly grease Crock-Pot. Prepare foil handles by cutting three 20 x 3 inch strips of heavy foil or use regular foil folded to double thickness. Place in Crock pot in a spoke design.
In a sauce pan, combine enchilada mix, water, tomato paste, pepper, garlic, and salt. Simmer for 15 minutes over low heat. In a skillet, brown ground beef. Drain. Stir in 1/3 of sauce mix into browned beef. Spoon a small amount of sauce into bottom of the Crock-Pot.
Spread a small amount of refried beans over flour tortilla. Place tortilla on tope of sauce in Crock-Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of cheese. Continue layering process until the top of Crock-Pot is reached, ending with a layer of cheese. Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours. Lift burritos out by the foil handles and place on servintg plate. Cut in wedges and garnish as desired. |
