Beef, Cheese and chili Enchiladas/Burritos

[justbec]

Ingredients:



1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)



1 large can mild (red) enchilada sauce* (at least 19 oz.)



2 beef bouillon cubes (or just one--or none--if you want it less salty)



1/2 can refried beans (optional)



5-7 burrito size flour tortillas



1 cup or so of shredded cheddar cheese



Directions:



Put beef, whole bouillon cubes, and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.