Prep 30 mins
Cook 22 mins
The original Tex-Mex (Texas-Mexican) wrap sandwich. This filling pairs ground beef with chorizo, a garlicky Mexican sausage made with pork and flavored with herbs, spices and chiles, available fresh or smoked. Easy and very, very good! From Ladies Home Journal.
- 3⁄4 lb lean ground beef
- 1⁄2 lb fresh or smoked chorizo sausage, diced
- 2 small anaheim chilies, seeded and chopped (New Mexico)
- 1 medium onion, chopped
- 1 1⁄2 teaspoons olive oil
- 1⁄2 lb potato, diced
- 2 garlic cloves, finely chopped
- 3 plum tomatoes, diced
- 1⁄2 teaspoon Mexican oregano, crumbled
- 1⁄4 teaspoon salt
- 4 burrito-size flour tortillas, warmed
- salsa verde (optional)
- sour cream (optional)
- Heat 12-inch nonstick skillet over medium-high heat.
- Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
- Transfer with slotted spoon to medium bowl.
- Drain all but 1 tablespoon drippings from skillet.
- Add chiles, onion and oil; cook 3 minutes.
- Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
- Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
- Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
- Cook 3 to 5 minutes more, until thick.
- Return beef mixture to skillet and heat through, 1 to 2 minutes more.
- Divide and spoon filling down center of each tortilla.
- Fold in sides and roll up.
- Serve burritos with salsa verde and sour cream, if desired.
- Makes 4 burritos.
I thought this was delicious. At the last minute I found out I had no potatoes so I subbed some unseasoned frozen hash browns. My dinner guests all liked it. DH wants me to try it again for breakfast replacing the ground beef with scrambled eggs. Thanks for a great "starter" recipe.
Very good burritos. Made as written and turned out out great.