This recipe makes 12 small smothered burritos. A serving is 2 burritos but you can make it just one burrito per person to serve a larger crowd. A nice side of Mexican rice, salad and perhaps some tortilla chips make an excellent meal to serve your family.
I used a liner to make the clean up easier in between the two different crock cooking’s. I sprayed with non-stick cooking spray and placed the raw beef stew meat into the slow cooker along with the chopped onion and cooked on LOW for 4 hours, stirring at least once during cooking time.
When it is all cooked I used a few paper towels to soak up the excess moisture (you’ll need to drain the fat if you use hamburger), and then I mixed the beef and onions with the can of refried beans, 1 cup of cheese and taco seasoning and stirred well in a mixing bowl.
In a separate bowl I mixed together the cream of mushroom soup, sour cream and salsa.
I threw away the first liner, and placed a clean liner, and sprayed again with non-stick cooking spray. I added a third of the soup mixture to the bottom of the crock.
I dished the beef mixture into each flour tortilla, rolled it and laid it into the soup mixture with seam down, you’ll want 6 on the first layer. Add another layer of the soup mixture, and then a cup of cheese.
You’ll repeat the burritos, so scoop the beef mixture onto the tortillas roll and lay on top of the first one with seam down putting 6 across.
Pour the remaining soup mixture down and spread across and then sprinkle the last cup of cheese on the burritos. Cook again on LOW for 2 – 3 hours.