Make taco filling: Place ground beef in a large microwaveable container. Cook on HIGH for 1 minute. Stir and break up lumps. Cook on HIGH for another 2 minutes. Stir well and break up more lumps. Cook on HIGH one more time, for 1 minute, until meat is no longer pink. Set aside and let cool a bit.

When cool, add to meat : mashed potatoes, garlic powder, black pepper, mexican oregano and ground chile powder (or pure chile). Stir well. The potato is the binder for the taco filling.

To make burritos: Put one tortilla on work surface. Cover the whole thing with 1/2 the poblano sauce. Cover with 1/2 cup of the taco filling. Sprinkle some chopped cilantro on top and then a sprinkling of cheese. Fold in half. Do this with all the ingredients until it is all finished.

Preheat George Foreman grill and toaster oven or regular oven (350°F). When hot, place one burrito in GF Grill. Close and grill for 4 minutes until you have some nice grill marks. Then remove and place on pan for toaster oven or a baking sheet for the oven. Cover the burrito with some of the tomato sauce and another sprinkling of cheese. When all burritos are finished in GF Grill, place on sheet and cover with the tomatoes and cheese. Place in oven. Bake for 5 minutes until cheese is melted (you can do the whole thing in the oven if you wish. Don't preheat the GF Grill. Just place the burrito on the baking sheet and cover with the tomato and the cheese. Bake for alotted time but you won't have the nice grill marks).

Place one burrito on each plate and garnish the way you like - chopped cilantro, sour cream, salsa, whatever. Serve with refried beans and sauteed corn with tomatoes or corn-on-the-cob.

NOTES : * I made enough mashed potatoes for 2 servings from Pillsbury Mashed Potato Flakes (or whatever it is called).

From: RisaG. Adapted from Bon Appetit, March 2001
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: Mon, 27 Dec 1999