Saturday, July 12, 2014

Beef and Potato Burritos Enchilada Style

These beef and potato burritos are one of the "Favorites" I made up for Steve this week.  Beef, potatoes, onions, jalapenos, chilis, Creamy Enchilada Sauce and cheese.... a delicious combination.  




Recipes come together smoothly when you prepare everything ahead of time.  Cook the ground beef a day ahead (or prepare a roast beef and shred it).  Cook the potatoes ahead, and have them peeled and chopped and ready to fry up.  Shred the cheese, measure out the ingredients, and you won't be working in frustration, or exhaustion, you won't burn things and you won't have quite so much of a mess, because you will find it easier to clean up as you go along.

 Heat a skillet with oil, and add the potatoes.



Cook the potatoes until they are browning nicely, and then add the onions, stir and saute.
Add chopped Jalapenos.  

Stir and combine.

Add the green chilies.

Continue to stir and saute.

Now add the ground beef, tomatoes and salt.  Mix lightly together and simmer until all is hot and well combined.  Now you are ready to fill the burritos.


Place 2-3 Tablespoons of the mixture onto a tortilla.

 Top with shredded Monterey Jack or Cheddar Cheese.




Wrap up into a burrito and place into a casserole dish.


Repeat with remaining burritos (this will make 10-12 burritos) top with Cream enchilada sauce and cheese.


 Creamy Enchilada Sauce:


 put two tablespoons natural organic shortening into a pan and melt.
Add 4 tablespoons flour... stir until well dissolved.


Add 1/4 cup chili powder and 1/4 cup cumin and stir into oil and flour.  It will  be like a dry  paste.


Add 1 cup of half and half or cream slowly to the mixture; stirring or whisking as you pour, until all is smoothly blended.  Now slowly add 3 cups of chicken broth, stirring in the same way until all is blended.


Cook until bubbly and thickened. 


 You will want your sauce slightly thickened, but not too thick, and not too watery.


Pour Sauce over burritos until completely covered.  Sprinkle with remaining  cheese, and bake at 350 degrees for approximately 30 minutes; until all is bubbly.

Serve with lettuce, tomatoes, sour cream and garnish with cilantro .



Beef and Potato Burritos Enchilada Style
1 1/2 pounds Ground or Shredded Beef
2 Tablespoons Oil or Organic Palm Shortening for frying
3 medium small Potatoes, cooked, peeled and cut into cubes(I made them from left over baked potatoes).
1 small onion, diced
1 cup diced green chilies
1 cup diced tomatoes
1 small fresh Jalapeno, diced
1 tsp Himalayan salt or Sea salt
12 burrito sized tortillas (I use whole wheat tortillas)
Creamy Enchilada sauce as follows:

Instructions:
  1. Fry ground beef and set aside.
  2. In a large skillet, put oil, and turn to medium heat.
  3. Add Potato chunks, fry until potatoes begin to brown.
  4. Add onions and begin to sauté.
  5. Add chopped Jalapenos green chilies, tomatoes and ground beef; saute and stir until blended.
  6. Fill Burritos with 2 -3 Tablespoons of mixture.  
  7. Roll up and place into a casserole pan, repeating until pan is full.
  8. Top with Enchilada sauce
  9. Finish with cheese.
  10. Bake at 350 for about 30 minutes or until bubbly and cheese is slightly brown.
  11. Top with sour cream, fresh lettuce, tomatoes and onion and garnish with fresh Cilantro if you like.
Creamy Enchilada Sauce
Ingredients:
2 Tablespoons oil
4 tablespoons flour (whole wheat is fine).
1/4 cup chili powder
1/4 cumin
1 cup half and half or cream
3 cups chicken broth 
11/2 tsp Himalayan salt or to taste

Instructions:
  1. Heat 2 tablespoons oil in a skillet on medium heat.
  2. Add flour and whisk to mix.
  3. Add chili powder and cumin.  Mix with flour and oil mixture.
  4. Slowly pour cream into mixture, whisking and stirring as you pour.
  5. When mixture is evenly mixed with cream, add chicken broth, stirring and mixing in the same way, until mixture is well blended and begins to thicken.
  6. Add salt; stir and remove from heat.



Enjoy.

8 comments:

  1. Hi Pam...these look so good...I'm going to have to try this recipe. Thanks for sharing and have a blessed weekend. :)

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  2. They look very good, for us it would be a little spicier than we like. Like to try it some time and just cut back on the spices. Think I could get my hubbie to try this, it has potatoes in it.

    Have a great evening.

    Blessings,
    Cheryl

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  3. Mmmm, you got my mouth watering mom. These look wonderful. You always teach me something; I think that is why I appreciate your step by step tutorial. Makes me feel like I am in the kitchen with you observing and watching your steps.

    love you Mom
    ~ Marie

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  4. Mmmmm I can smell it through the computer!! I am so excited to have the Creamy Enchilada Sauce recipe now! I love all your pictures and the detail you give. You make it look so easy Mom. I love you!

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  5. Morning, These looks so amazing, but I know they are delicious! Your photos and directions were easy to follow. Thank You!!

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  6. Oh yummy... these look so good. I might have to make these up for the guys this weekend.

    Thanks for sharing the step by step, it sure does help when you have all those ingredients in a dish. I love prepping my big meals the day before. It really saves on time.

    We have been getting a lot of rain, how bout you guys? We have flooding and it's still raining. Praising God for the wonderful soaking today (and all week too)

    I hope you have a wonderful week.

    Love Ya,
    Amy

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  7. I like your beef and potato mexican food in enchilada style. Mexican people like such kind of yummy recipe.

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    Replies
    1. Thanks Tilly's Tacos; I appreciate the comment. I do love these kinds of Mexican food myself. I popped over to your Google plus account and saw your restaurant video… It looks like a great place to eat. I would love to live close enough to come and eat there. Have a great day.

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