Tex-Mex Beef And Chorizo Burritos - cooking recipe

Ingredients

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)

Preparation

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.