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 and 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.