Tex-Mex Beef And Chorizo Burritos

• 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)

1. Heat 12-inch nonstick skillet over medium-high heat.
2. Add beef and chorizo; cook 3 to 4 minutes, until beef is no longer pink.
3. Transfer with slotted spoon to medium bowl.
4. Drain all but 1 tablespoon drippings from skillet.
5. Add chiles, onion and oil; cook 3 minutes.
6. Add potatoes; continue cooking 4 to 5 minutes, until potatoes start to brown.
7. Reduce heat to medium and cook about 4 minutes, until potatoes are tender.
8. Add garlic and cook 30 seconds, then tomatoes, oregano and salt.
9. Cook 3 to 5 minutes more, until thick.
10. Return beef mixture to skillet and heat through, 1 to 2 minutes more.
11. Divide and spoon filling down center of each tortilla.
12. Fold in sides and roll up.
13. Serve burritos with salsa verde and sour cream, if desired.
14. Makes 4 burritos.

lean ground beef, sausage, anaheim chilies, onion, olive oil, potato, garlic, tomatoes, oregano, salt, flour tortillas, salsa verde, sour cream

Taken from www.food.com/recipe/tex-mex-beef-and-chorizo-burritos-112061 (may not work)