It’s no secret that I am a huge green chile fan. Having grown up in New Mexico, green chile is one of the essential recipe staples that I simply could never live without. Today, I’m sharing one of my family’s favorite dinner recipes: Green Chile Smothered Burritos. These burritos are filled with a delicious ground beef and potato mixture then smothered with green chile sauce and topped with tangy cheddar cheese. This is my New Mexico version of comfort food! Read on to grab the recipe.
- 2 lbs. lean ground beef
- 1/2 onion, thinly sliced
- 2 lbs. small red potatoes, halved then sliced
- 2 teaspoons salt, or to taste
- 3 teaspoons New Mexico red chile powder
- 1 teaspoon cumin
- 2 cloves garlic, minced
- 2 cups water
- 3 tablespoons butter
- 3 tablespoons flour
- 1 clove garlic, minced
- 1 1/2 cups chicken stock
- 1 1/2 cups milk, at room temperature
- 1 teaspoon salt
- 1 cup roasted, peeled and chopped Hatch green chile
- 1/2 teaspoon oregano
- 6-8 burrito-sized flour tortillas
- 1 cup shredded cheddar cheese
- Sour cream, for garnish (optional)
- Place the ground beef in a large saute pan over medium-high heat. Use a wooden spoon to crumble the meat. Add the onion and potatoes to the pan, and stir to incorporate. Sprinkle the mixture with the salt, red chile powder and cumin, and cook, stirring often, until the meat is cooked through, 7-8 minutes. Add the garlic, and saute 1 minute more, until fragrant. Pour the water evenly over the mixture. Bring to a low simmer; cover. Simmer for 20 minutes, stirring occasionally, until the potatoes are softened. Remove the lid and simmer for about 10 minutes more, until liquid is completely reduced. Set mixture aside.
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour, and cook until toasty, about 3 minutes. Add the garlic and cook for 1 minute more. Gradually whisk in the chicken stock, stirring well to avoid any lumps. Stir in the milk, salt, green chile, and oregano, and cook over medium heat until thickened and bubbly, about 15 minutes, stirring often.
- Preheat oven to 350. Lay a tortilla flat, and spoon about 1/2-3/4 cup of the filling onto the center. Fold in the left and right sides of the tortillas by 1 inch to seal the ends and prevent filling from falling out before rolling up burrito-style from top to bottom. Place seam down on an oven-safe plate that has been sprayed with non-stick spray. Smother with green chile sauce and sprinkle with a generous amount of cheese. Repeat with remaining tortillas, filling, sauce and cheese. Place plates in the oven and bake until cheese is melted and sauce is bubbly, 10-15 minutes. Remove from oven and allow to cool for about 5 minutes before serving at the table on pot holders or trivets. (Plates will be very hot!) If desired, garnish with a dollop with sour cream and serve with your favorite Mexican food sides and a green salad.
- To feed a crowd, these burritos can be prepared and placed in a large casserole pan to be baked all at once. Baking time should be extended to 20-25 minutes.
This filling would also be wonderful served in tacos, or even in a layered taco salad. The potatoes give each bite an unexpected creaminess, and the seasonings all come together to create a zesty, smoky flavor. And combined with my favorite green chile sauce recipe? This really is a match made in Neww Mexican food heaven!
Looking for even more dinnertime inspiration with a Southwest flair? Check out these other yummy recipes, too!
Thanks so much for stopping in!