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 and melted cheese blend, and served with beans and rice.
Meat: I typically use ground beef because it's quick, but shredded beef, chicken, or pork can be substituted. If using shredded beef or pork, use 1 cup of broth the meat was cooked in.
Onions: I prefer yellow onions...it's a little sweeter.
Potatoes: Russett or gold potatoes
Diced green chiles: Store-bought can or roast an Anaheim pepper and dice.
Salsa Verde: Store-bought or homemade salsa verde.
Enchilada sauce- Green chile sauce
When the meat mixture is cooked, spoon the mixture across the center of each tortilla; top each with 3 tablespoons of cheese. Fold the bottom and sides of the tortilla over filling and roll up. Mix salsa verde and enchilada sauce.
Preheat oven. Place rolled burritos in a greased 11 x 8-in. baking dish
. Pour sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
Serve with Rice and Beans. Enjoy!
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