We've served these several times when we have a large group coming over. This is also a really great meal to double and then freeze the remaining mixture to make burritos at a later time.
I like to serve these with some sour cream and pico de gallo!
Meat & Potato Burritos
Cheryl Oliver (MawMaw Oliver)
1 pound round steak
2 medium white potatoes
1 can or 1/2 C green chilies
salt, pepper, garlic powder
flour tortillas
cheddar cheese, grated
Peel potatoes, cut into small pieces (about 1-inch cubes). Cook in covered saucepan with water to almost cover until tender.
Cut round steak into small cubes (a little smaller than the potatoes). Tenderize if desired. Season with salt, pepper, and garlic powder. Brown in a large saucepan, stirring to cook all sides.
Add potatoes, with their water, and the green chilies. Cover and cook on low heat until water cooks down. Stir occasionally. Mixture should be thickened, but not soupy. The potatoes will probably mush up a bit to help thicken it.
Place tortillas on a plate and cover with a damp paper towel. Warm tortillas briefly in the microwave to soften.
For each burrito put a moderate amount of cheese in the middle across the width of the tortilla, to within an inch or so of one side. Spoon meat mixture on top of cheese, fold end up over filling, fold side closest to you over filling and roll up tightly.
Cover burritos with a damp paper towel and heat in microwave.