Dump frozen beef and bean burritos in the crock pot and 3 other ingredients to get a meal so delicious your husband will be begging for more.

This little slow cooker supper reminds me of the kind of kitchen tricks farm wives used to share over coffee at the church basement. It takes those frozen beef and bean burritos from the freezer case and turns them into a saucy, fork-tender casserole that tastes like you fussed all afternoon. With just three more pantry ingredients and your crock pot doing the work, you can have a hot, hearty meal on the table that will have your husband asking when you’re making it again. It’s the sort of practical, stick-to-your-ribs cooking that fits right into a busy day in the country or in town.

Spoon these slow-cooked burritos into shallow bowls and ladle some of the rich sauce over the top. They’re wonderful with a simple green salad, coleslaw, or a side of buttered corn. Warm flour tortillas or cornbread are nice for soaking up the extra sauce, and a little shredded cheese or a dollop of sour cream on top never hurts if you have it on hand. For a heartier spread, serve with rice or mashed potatoes and a jar of home-canned green beans.

Servings: 4

8 frozen beef and bean burritos (still frozen, 4–5 ounces each)

Place the frozen beef and bean burritos in a single layer on the bottom of a 4- to 6-quart slow cooker, arranging them snugly so they all fit. It’s fine if they touch or overlap just a little.

In a medium bowl, whisk together the enchilada sauce, condensed cream of mushroom soup, and beef broth (or water) until fairly smooth and well combined.

Pour the sauce mixture evenly over the frozen burritos, making sure they are mostly covered. Use a spoon to nudge the sauce around the edges so it runs down between the burritos.

Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for about 3 hours, until the burritos are heated through, very soft, and the sauce is bubbling around the edges.

Once cooked, use a large spoon to gently lift out the burritos. They will be very tender; you can serve them whole or lightly break them apart into big pieces and spoon the sauce over the top.

Taste the sauce and add a pinch of salt or pepper at the table if needed. Serve hot, making sure each portion gets plenty of the creamy, savory sauce from the bottom of the crock.

You can easily dress this up with what you have on hand. For a little extra kick, stir a small can of chopped green chiles into the sauce mixture before pouring it over the burritos, or add a teaspoon of chili powder. If you prefer a milder, creamier dish, use mild enchilada sauce and substitute half-and-half or milk for part of the broth, keeping the total liquid the same. A can of cream of chicken or cream of celery soup can stand in for the cream of mushroom if that’s what’s in your pantry. Right before serving, you can sprinkle shredded cheddar or Colby Jack over the hot burritos and let it melt under the lid for 5–10 minutes. For a more casserole-style meal, gently break up the cooked burritos in the crock pot, stir them into the sauce, and serve over rice or mashed potatoes. Food safety tips: Always start with fully frozen, store-bought beef and bean burritos that are meant to be cooked from frozen; keep them in the freezer until you’re ready to put them straight into the slow cooker. Use a slow cooker that is at least half full but not packed tight so the food heats evenly. Cook on HIGH or LOW as directed, keeping the lid on except for quick checks, so the temperature stays safe. If you have a thermometer, the center of the burritos and sauce should reach at least 165°F before serving. Refrigerate leftovers within 2 hours in shallow containers and use within 3–4 days, reheating until piping hot.