Fast & Easy Dinner: Beef and Potato Burritos

Fast & Easy Dinner: Beef and Potato Burritos



My dad is a total meat and potatoes guy, so I'm always looking for creative and innovative ways to give him what he likes. The regular meat and potato combinations of steak/mashed potatoes and burger/fries can get old really quickly. That's why this recipe, where beef and potatoes act as the spicy filling to a delectable burrito, will be a total hit. It even has his favorite kind of lettuce: iceberg! I know the main man in my life is going to really enjoy this recipe, but how about yours? To make this meat and potatoes meal tonight just read more



Beef and Potato Burritos
From Everyday Food magazine

1 large baking potato
2 tablespoons canola oil
3/4 pound ground beef
1 onion, chopped
1 jalapeno chile, finely chopped
1 (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
Salt
4 (10-inch) flour tortillas
1/4 cup sour cream
0.5 iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro, (optional)
1 lime, plus wedges for garnish

  1. Peel potatoes; cut into 1/2-inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes.
  2. Add beef, onion, and jalapeño; cook, stirring, until beef is thoroughly browned, about 4 minutes.
  3. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
  4. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
  5. Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.

Serves 4

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