Smothered Burritos

Frank and Liz Salgado’s Recipe

2lbs. Top Sirloin ( cut into small bite size pieces)
3 potatoes diced
½ cup chopped onions
1 can cream of Mushroom Soup
1 can El Pato Chile (green can)
Salt, pepper, garlic powder
Cilantro
Refried beans
Flour Tortillas
Grated Cheese-Mild Cheddar

In a medium pot cook meat till browned, add onion and seasonings to taste. Add cream of mushroom soup and mix. Add potatoes and add enough water to cover the meat and potatoes then add can of El Pato chile. Put in a hand full of cilantro, and add more seasonings if needed. Bring to a boil and reduce heat and simmer for 30-45 min. til potatoes are tender.

Make bean burritos. On a plate put a burrito and spoon meat mixture on top of burrito add grated cheese. Also you can add sour cream and salsa on top.

Note: If you possibly can make it a day before and let it sit in refrigerator over night, it taste even better!