Arizona Green Burritos

Many times before I add the filling to the burrito, I spread guacamole on the tortilla and perhaps some diced tomato. Occasionally I add a pinch of cumin to the filling. You can "jazz" this burrito up any way you like, but the basic burrito, by itself, is absolutely delicious.

Arizona Green Burritos


  • 2 pounds lean, boneless beef, cut into small chunks (chuck or bottom round)
  • 1 or 2 onions, chopped
  • 1 tablespoon garlic powder
  • 1 can diced green chiles
  • 2 tablespoons cornstarch
  • 4 cups water, divided
  • Salt, pepper and chili powder to taste


  1. Brown beef in heavy Dutch oven or skillet. Set aside.
  2. Lightly brown onions; drain fat, but keep the brown flavor by deglazing the Dutch oven.
  3. Add chiles and garlic to beef and onions, along with 3 cups water. Simmer over low heat for 3 hours. Careful, don't let it boil dry (meat should fall apart).
  4. Mix cornstarch and remaining 1 cup water; add to Dutch oven. Stir and cook for 5 minutes over medium heat.
  5. Add salt, pepper and chili powder.
  6. Serve in warmed flour tortillas.

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