Bacarito Recipe

This Bacarito is a mouthwatering fusion of classic Tex-Mex flavors wrapped up in a warm flour tortilla. It’s stuffed with seasoned ground beef, tender potatoes, peppers, tomatoes, and pinto beans, all smothered in a smoky, spicy Hatch Green Chile sauce.

Topped with melty Cheddar Jack cheese and fresh lettuce, this hearty dish is perfect for a satisfying dinner.

Whether you’re craving something with a little kick or just want a comforting, filling meal, the Bacarito hits all the right notes.

Why You’ll Love This Recipe:

People will love this Bacarito recipe because it combines all the best comfort food elements in one delicious dish.

The seasoned ground beef and pinto beans provide rich, hearty flavors, while the addition of potatoes and peppers adds a satisfying texture and freshness.

The Hatch Green Chile sauce gives it a smoky, spicy kick that elevates the dish, and the Cheddar Jack cheese brings in that creamy, gooey goodness.

It’s a flavorful, filling, and customizable meal that’s sure to satisfy a crowd, whether served for a casual weeknight dinner or at your next family gathering.

Plus, it’s a one-dish meal that’s easy to make, but tastes like you’ve spent hours perfecting it!

Key Ingredients:

Ground beef: The hearty base of the filling, seasoned with spices for rich, savory flavor.

Potatoes: Tender and slightly creamy, adding texture and heartiness to the dish.

Peppers and tomatoes: Fresh vegetables that bring sweetness, flavor, and color to the mix.

Pinto beans: Creamy and earthy beans that enhance the filling and provide additional protein.

Hatch Green Chile: A smoky, spicy sauce that adds bold flavor and a touch of heat to the dish.

Cheddar Jack cheese: A blend of sharp and creamy cheeses that melt beautifully and top off the Bacarito.

Lettuce and onions: Fresh toppings that add crunch and brightness to balance the richness of the filling.

Bacarito Recipe

Ingredients:

For the Bacarito Filling:

1 lb ground beef

2 medium potatoes, peeled and diced

1 bell pepper, chopped (green, red, or yellow)

1 small onion, diced

2 medium tomatoes, chopped

1 can (14 oz) pinto beans, drained and rinsed

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil (for sautéing)

For the Hatch Green Chile Sauce:

1 cup Hatch green chile (canned or fresh, roasted and chopped)

1 cup chicken broth (or vegetable broth)

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

For Assembly:

4 large flour tortillas (burrito size)

1 cup shredded Cheddar Jack cheese

Fresh lettuce, shredded

Sour cream (optional, for serving)

Instructions:

1. Prepare the Filling:

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the diced potatoes and cook until golden brown and tender, about 8-10 minutes. Remove from the pan and set aside.

In the same skillet, add ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if necessary.

Add the onion, bell pepper, and tomatoes to the skillet and cook until softened, about 5 minutes.

Stir in the pinto beans, cooked potatoes, ground cumin, chili powder, and season with salt and pepper to taste. Stir everything together and let it cook for another 2-3 minutes. Remove from heat and set aside.

2. Make the Hatch Green Chile Sauce:

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.

Add the Hatch green chile, chicken broth, ground cumin, and smoked paprika to the pan. Stir everything together and let it simmer for 10 minutes, allowing the flavors to meld. Taste and season with salt and pepper as needed. If the sauce is too thick, add a little more broth to thin it out.

3. Assemble the Bacarito:

Heat the flour tortillas in a dry skillet or microwave until warm and pliable.

On each tortilla, spoon a generous amount of the filling mixture (ground beef, potatoes, beans, etc.).

Drizzle with the Hatch green chile sauce, then top with shredded Cheddar Jack cheese.

Roll up the tortilla tightly to form a burrito, folding in the sides as you go.

4. Final Touch:

Place each Bacarito on a baking dish or directly on a hot skillet. Drizzle more Hatch green chile sauce over the top and sprinkle with extra cheese.

Bake in a preheated oven at 375°F (190°C) for 10-12 minutes, or until the cheese is melted and bubbly.

Alternatively, you can toast the Bacaritos on the skillet for 2-3 minutes on each side to get a crispy exterior.

5. Serve:

Garnish the Bacaritos with fresh shredded lettuce and a dollop of sour cream if desired.

Serve hot, with extra Hatch green chile sauce on the side for dipping.

Notes:

Hatch Green Chile is a key ingredient in this dish. If you can’t find it fresh, look for canned Hatch green chile or use another type of mild green chile for a similar flavor.

Feel free to adjust the level of heat in the filling and sauce by adding more or less chile or hot sauce to your preference.

You can make this recipe vegetarian by swapping the ground beef for a plant-based protein (like lentils or mushrooms) or adding more beans and vegetables to the filling.

Recipe’s Notes:

Ground Beef Options: You can use lean ground beef for a healthier version, or opt for ground turkey or chicken for a lighter alternative. If you prefer a vegetarian option, consider using plant-based ground meat or extra beans to replace the beef.

Spice Level: The Hatch Green Chile sauce adds a nice level of heat, but you can adjust the spiciness to your liking. If you prefer a milder version, use less of the green chile or opt for a milder salsa. For extra heat, you can add some chopped jalapeños to the filling.

Potatoes: Make sure to cook the potatoes until tender before adding them to the filling to avoid any undercooked chunks. You can also swap the potatoes for sweet potatoes for a slightly different flavor profile.

Tortillas: For a more authentic touch, use flour tortillas that are slightly thicker, which can hold the hearty filling. If you prefer a gluten-free option, you can substitute corn tortillas or gluten-free wraps.

Make-Ahead Option: This dish can be prepped ahead of time. You can cook the filling in advance and store it in the fridge for up to 2-3 days. When ready to serve, simply heat the filling, assemble the Bacaritos, and bake them with cheese on top for a quick and easy meal.

Customizing the Filling: Feel free to customize the filling with your favorite ingredients. You can add corn, black beans, or even sautéed mushrooms for extra flavor and texture.

Toppings: Don’t skip the toppings! Fresh lettuce, sour cream, or guacamole make excellent additions, providing freshness and creaminess to balance the richness of the filling.

Baking Tip: Make sure the cheese is fully melted and bubbly on top before serving to get that perfect gooey texture.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat for the filling?

Yes, you can substitute ground chicken, turkey, or even plant-based ground meat for the beef.

If you’re looking for a lighter option, ground turkey is a great alternative.

Can I make this recipe vegetarian?

Absolutely! You can replace the ground beef with additional beans (like black beans or kidney beans) and increase the amount of vegetables like peppers, onions, and tomatoes for a delicious vegetarian version.

What if I don’t have Hatch Green Chile sauce?

If you can’t find Hatch Green Chile sauce, you can substitute with any mild or medium green chile salsa or even a regular green enchilada sauce.

Adjust the spice level to your preference by adding more or less.

Can I make the Bacaritos ahead of time?

Yes, you can prepare the filling ahead of time and store it in the fridge for up to 3 days.

When ready to serve, just assemble the Bacaritos, top with cheese, and bake.

You can also freeze the filled tortillas before baking for a quick meal later.

How can I make this recipe spicier?

To add more heat, you can add chopped jalapeños or use a hotter green chile sauce.

You can also sprinkle some crushed red pepper flakes into the filling or on top before serving for an extra kick.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work great for Bacaritos and will give them a soft, chewy texture.

If you prefer a lighter, crispier texture, corn tortillas can also be used, but be sure to soften them slightly in the pan before filling to prevent them from cracking.

Do I need to cook the potatoes before adding them to the filling?

Yes, the potatoes should be cooked and softened before adding them to the filling mixture.

You can either boil or microwave the potatoes until tender, then chop them into small pieces.

This will ensure they cook properly when baked inside the Bacarito.

How do I keep the Bacaritos from becoming soggy?

To prevent sogginess, make sure to drain the tomatoes and beans well before adding them to the filling.

Using a thicker green chile sauce or salsa will also help maintain the right texture.

Additionally, don’t overfill the tortillas, as too much moisture can cause them to break apart.

Can I use a different type of cheese?

While Cheddar Jack cheese gives the Bacarito a creamy and melty texture, you can use any type of cheese you prefer.

Monterey Jack, Mozzarella, or even Pepper Jack for a spicy kick would all work well in this recipe.

How long should I bake the Bacaritos?

Bake the Bacaritos in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until the cheese is melted and bubbly and the tortillas are lightly golden.

You can cover the dish with foil for the first 10 minutes to prevent the tops from browning too quickly.