Smothered burritos

In other news, I finally figured out what to do with El Pinto green chile sauce and how to make New Mexico-style-tasting smothered burritos - two questions that have been afflicting me pretty much since I got married and left New Mexico. Afflicting, I tell you. And they're wonderful - the burritos, not the affliction. Anyway, this recipe doesn't even heat up the house in the summer, which is nice.

To make them, you will need:

1 mostly-full jar of El Pinto green chile sauce
1/2 lb hamburger
1/2 lb sausage (like Jimmy Dean, not like kielbasa)
1 onion, chunked
flour tortillas, fajita size
1 can refried beans
grated cheddar

Fry together the hamburger, sausage, and onion until cooked through. Warm up the refried beans so they're easier to work with. Spray a crock pot. On one side of a tortilla, layer refried beans, a spoonful of green chile sauce, and some meat. Fold in both ends, and then roll up the burrito from the end with the goody. Put it seam-side down in the crock pot. Repeat. After you've got a layer of burritos, spread a little more green chile sauce over the tops, and cheese if you like. Continue until you're out of meat, tortillas, or room in the crock pot. To finish, spread them very generously with cheese and turn on the crock pot until it's all melted.

As I said, they're pretty much wonderful. I bet this would be a good meal to take for a potluck, too.