Mexican🥩 Meat

Cheesy Wet Ground Beef Potato Burritos Smothered with Red Chili Sauce

Name: Cheesy Wet Ground Beef Potato Burritos Smothered with Red Chili Sauce
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: ~8 flour tortillas; 2 cups cheddar and mozzarella cheese, freshly grated; 1 lb ground beef; 2 potatoes, medium; ½ onion, medium; 2 garlic cloves; ½ tbsp Mexican oregano; 2 tsp salt; 1 tsp ground cumin; 1 tsp black pepper; 2 tbsp oil; 10 guajillo chiles; 3 cups chicken broth or water; 4 oz tomato sauce; 1½ tbsp chicken bouillon; 2 tbsp all-purpose flour; 4 chiles de árbol; ~2-3 cups lettuce; ~1 cup sour cream; ~2 avocado; ~1 cup salsa

⏱ 75 min

Baked wet burritos filled with seasoned ground beef and cubed potatoes, topped with a blend of cheddar and mozzarella cheese, and smothered in a homemade red guajillo chili sauce. A delicious family favorite.

Adapted from a video by Views on the road

EASY Cheesy Wet GROUND BEEF POTATO Burritos Smothered w/ Red Chili Sauce Step by Step| Mexican Food

Watch on YouTube

Ingredients

flour tortillashomemade or store-bought~8est.
cheddar and mozzarella cheese, freshly grated2 cups
ground beef1 lb
potatoes, mediumcubed2
onion, mediumchopped½
garlic cloves2
Mexican oregano½ tbsp
salt2 tsp
ground cumin1 tsp
black pepper

Steps

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1
Prepare the ingredients: remove stems and seeds from guajillo chiles and soak them in hot water until soft; separately, boil the potatoes until tender, then drain and set aside.
2
Transfer the softened chiles to a blender. For added heat, add chiles de árbol or cayenne if desired. Add the chicken broth and blend until smooth.
3
Set the burner to medium heat and drizzle in oil, warming for about 30 seconds. Add all-purpose flour and stir until fully combined.
4
Pour in the blended chile mixture and strain it into the flour-oil base, cooking for about 4 minutes, stirring occasionally as it thickens.
5
Stir in the tomato sauce, chicken bouillon, and Mexican oregano. Continue cooking on medium to medium-low heat for 8 to 10 minutes until the sauce darkens in color, then turn off heat and set aside.
6
In a separate pan on medium-high heat, drizzle oil and add the chopped onions, cooking for 2 to 3 minutes until softened.
7
Add the garlic and cook until fragrant, then add the ground beef and season with ground cumin, salt, black pepper, and Mexican oregano.
8
Fold in the cooked potatoes, mix well, and continue cooking for another 4 minutes until the ground beef is fully cooked through.
9
Spread several ladles of the chili sauce over the bottom of a baking dish. Place the beef-potato filling in the center of each tortilla, fold and roll tightly, then place seam-side down in the sauce, making sure the edges are well coated.
10
Sprinkle the cheese mixture over the top of the burritos, layering mozzarella first followed by cheddar to create a beautiful marbled appearance when baked.
11
Bake in a preheated 380°F (193°C) oven for 20 to 22 minutes until the cheese is melted and golden brown.
12
Remove the burritos from the oven and plate them. Drizzle with additional chili sauce and top with fresh lettuce, sour cream, avocado, and salsa.

Cheesy Wet Ground Beef Potato Burritos Smothered with Red Chili Sauce

Ingredients

Steps

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