Muy grande! A large fresh flour tortilla bursting with ground beef and covered with zesty red sauce. Served with a home-style chile relleno filled with fresh poblano peppers and served with Spanish rice.

In a large skillet, heat olive oil over medium heat. Add ground beef, salt, black pepper, ground cumin, and garlic powder. Cook until the beef is browned and fully cooked, about 7-10 minutes. Drain excess fat if necessary. Set aside.

Prepare the Beef Filling

Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place the peppers in a plastic bag for about 10 minutes to steam. Peel the skins off, make a slit in each pepper, and remove the seeds. Stuff each pepper with shredded cheese.

Prepare the Chile Relleno

In a skillet, heat olive oil over medium heat. Carefully fry the stuffed poblano peppers until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.

Cook the Chile Relleno

Take a flour tortilla and place a generous amount of the cooked ground beef in the center. Roll the tortilla tightly to form a burrito shape. Repeat with remaining tortillas.

Assemble the Burrito

Place the burritos on a serving plate, cover with red sauce, and serve alongside the fried chile rellenos and Spanish rice.

burrito dinner

Recipe information

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