Crock Pot Enchilada Steak
Adapted from Chef in Training
2 lbs. stew meat (I used 1lb lean, 1 lb. with a little fat)
1 16-oz. can red enchilada sauce
2 beef bullion cubes
Refried beans (see this recipe for homemade)
Tacos and desired fillings
Place stew meat in crock pot. Top with crushed bullion cubes (if yours wont crush, put them in a small container with a little water for about 30 seconds and then crush) and enchilada sauce. Cook on low for 7-8 hours, until meat is very tender and falls apart. Drain off extra juice and use meat as desired. Here's the link for the original recipe if you'd like to make enchiladas.