I’ve seen Chile Colorado beef burritos all over Pinterest in the last few years. In case you haven’t come across them before, Chile Colorado basically refers to a meat “chili” that’s in a deep red, almost-enchilada sauce. We haven’t really done burritos or enchiladas since going dairy and gluten free. Something about them is just less spectacular when not covered in a melty layer of cheese. Le sigh.
But. Since we looove Tex-Mex, I thought it might be a nice change of pace to try smothering some baked potatoes in a Chile Colorado sauce. You know, for science. We used our trusty recipe for red enchilada sauce (simply skipping the flour and adding a bit more tomato sauce) and as the beef cooked in the sauce, it naturally reduced and thickened enough to make a perfect sauce for smothering.
Sweet potatoes are great here–the slight sweetness helps offset the spiciness of the enchilada sauce, and the added nutrients were a nice perk. We did, for good measure, try it on baked Russet potatoes as well. Great both ways!
I’ll go ahead and call this one a big win. It’s a great recipe for transitioning to cooler weather, but if it’s still warm where you live, you can also make it in a slow-cooker if which will spare you the heat of the oven. While certainly you can sprinkle on a little cheese if you like, we didn’t feel like these potatoes were missing a thing. They were a lot of delicious saucy goodness and feels-like-home comfort without much effort at all.Print