Burritos

• 1 package Stew Meat (enough For 4 Servings)
• 3 whole Potatoes, Peeled And Cubed
• 1 can (4 Oz. Can) Green Chiles, Chopped
• 1 whole Onion, Minced
• 1 teaspoon Garlic
• 1 cube Beef Bouillon
• 1/2 teaspoons Cumin
• 8 ounces, weight Grated Colby-Jack Cheese, Or More To Taste
• 1 package Flour Tortillas

1. Cook stew meat and bouillon cube in a saucepan until tender.
2. Salt and pepper to taste.
3. Combine onion, chiles, garlic, and cumin.
4. Add onion mixture to the stew meat, making sure that you have 3 cups of liquid.
5. Add water, if needed.
6. Add potatoes and cook until done.
7. (The potatoes will thicken the meat mixture.)
8. Roll the mixture and grated Colby-Jack cheese in warmed flour tortillas.
9. Get out the guacamole and hot sauce or pico de gallo, too!

potatoes, green chiles, onion, garlic, cumin, cheese, flour tortillas

Taken from tastykitchen.com/recipes/main-courses/burritos/ (may not work)