As I’ve said before, we live by the motto “when in doubt, make burritos”. It’s no mystery that we abso-freakin-lutely love a good burrito around here. And with this recipe we’re kicking it up a notch, and building on our motto by adding “if you’re feeling saucy, smother it,” with some uh-mazing green chile sauce!
The sauce is so good, I usually make a double batch in hopes of having some leftover for breakfast burritos the next morning. I may have a problem… But if loving burritos is wrong, I don’t want to be right. Just sayin’.
Don’t forget the rules of food safety! Here is the short lis
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
For Green Chile Sauce
- 1 tablespoon butter
- 3/4 cups finely chopped onion
- 2 tablespoons flour
- 1 1/2 cups chicken broth*
- 8 ounces green chiles of your desired heat
- 1 large garlic clove, pressed
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 2 tablespoons butter
- 1 1/2 cups leftover, or thawed, tatertots
- 1 pound ground beef
- 1 15 1/2-ounce can of chili beans
- 2 tablespoons taco seasoning
- Flour tortillas, we use the big ones
- Sour cream
- Shredded cheese of choice
- Hot sauce of choice
For Green Chile Sauce
- Heat the butter in a saucepan over medium-high heat until butter is melted and starts to sizzle. Add the onion and saute until the onion becomes fragrant and transparent.
- Sprinkle in the flour and stir until the onion is evenly coated. Pour in the chicken broth, stirring continuously until the sauce begins to bubble.
- Reduce the heat to medium-low, add the garlic, green chiles, oregano and cumin. Give it a stir and let the sauce simmer until it thickens. Reduce the heat to low to keep warm until burrito assembly. Occasionally give it a stir to make sure it doesn’t start to stick to the bottom of the saucepan.
- In a large skillet, heat the butter over medium-high heat. Once the butter is hot, add the tots, break up and cook until they become beautifully golden brown and scrumptiously crispy. Remove the tots from the skillet and set aside for just a bit.
- In the same skillet, add the ground beef, stir, and cook over medium-high heat until browned and cooked thoroughly (about 8 minutes or so).
- Once the ground beef is done, drain if necessary, reduce heat to low, and add the taco seasoning, tots, and chili beans, mix well, and heat through. Remove from heat and prepare for assembly.
- Warm the tortillas in the microwave for about 30 seconds. Spoon meat into the middle of each of the tortillas, followed by any (or all) of the optional ingredients. Fold the tortilla, neatly wrapping up the contents, and cook on a griddle over medium-high heat until the burritos are a light golden brown on all sides. Put them on plates, pour the green chile sauce over them smothering them real good. Serve immediately. Enjoy!
- I prefer to keep chicken bouillon on hand to make broth following the label instructions.
- Also of note, the green chile sauce is REALLY good, so I normally double the batch for serious smothering. 😉