Smothered Chile Verde Burrito
This Smothered Chile Verde Burrito features a warm flour tortilla filled with seasoned ground beef and potatoes. The burrito is then covered in tangy green sauce, melted cheese blend, and served with beans and rice.
Ingredients
- 1 1/2 lbs ground beef
- 1/4 cup yellow onion diced
- 1 can 4 oz green chile, diced or diced roasted Anaheim or poblano pepper
- 2 potatoes peeled and diced, russet or gold potatoes
- 1 tsp salt
- 1 tsp. ground cumin
- 1 tsp chili powder
- 3 cloves garlic minced or 1 tsp garlic powder
- 1/4 cup water
- 1 cup tomatillo salsa verde
- 1 cup green enchilada sauce store-bought
- 6 flour tortillas
- 2 cups shredded cheese Mexican blend
Instructions
- In a large skillet, over medium-high heat, add ground beef, onion, and garlic to the skillet. Cook and crumble beef and cook until no longer pink. Add diced potato, and spices, and cook until the potato is tender.
- Add green chiles, salt, and water to the beef. Cook and stir until the mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated. Remove from heat. Allow to cool for 10 minutes
- Spoon 2/3 cup beef mixture across the center of each tortilla; top each with 3 tablespoons cheese. Fold the bottom and sides of the tortilla over filling and roll up
- Mix 1 cup of salsa verde with 1 cup of enchilada sauce, and blend well.
- Preheat the oven to 375°F
- Place rolled burritos in a greased 11 x 8-in. baking dish. Seam side down. Pour sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
- Place burrito on a plate, and top with sour cream and guacamole (optional)
- Serve with rice and beans. Enjoy!
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