Beef And Potato Burritos Recipes

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BEEF-AND-POTATO BURRITOS



Beef-and-Potato Burritos image

For less spicy burritos, remove the jalapeno ribs and seeds before chopping.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 15

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

Steps:

  • 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.
  • Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.
  • Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.
  • 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.

BEEF AND POTATO BURRITOS



Beef and Potato Burritos image

There was once a time when I had 3 adult roommates, in addition to my husband and daughter, to feed each day. I turned to OAMC in desperation, and this is one of the recipes I came up with. It makes a fantastic lunch and freezes beautifully.

Provided by CraftScout

Categories     Lunch/Snacks

Time 2h

Yield 10 burritos, 10 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1/4 cup chili powder (more or less to taste)
2 tablespoons garlic powder
1 onion, chopped
2 1/2 cups frozen southern style hash brown potatoes (the kind that look like cubes)
2 cups shredded cheese
2 cups salsa
1/4 cup TABASCO® brand Chipotle Pepper Sauce (or other hot sauce)
10 large flour tortillas

Steps:

  • Mix ground beef, chili powder, garlic powder, and onion together until fully combined. Cook over medium high heat until thoroughly browned, drain. At this point, you can cool and freeze this mixture to put the burritos together another day, or use for tacos or enchiladas, or whatever.
  • Bake hash browns at 350 degrees for one hour.
  • Combine meat mix, hashbrowns, cheese, salsa, and tabasco in a large bowl.
  • Warm tortillas in microwave slightly until pliable.
  • For each burrito, place one cup of mixture on tortilla, roll up and wrap in aluminum foil if you plan on freezing.
  • To reheat, remove foil and microwave for 3 minutes on high.

Nutrition Facts : Calories 703.2, Fat 28.9, SaturatedFat 11.1, Cholesterol 76.2, Sodium 1416, Carbohydrate 77.1, Fiber 6.6, Sugar 4.5, Protein 33.6

BEEF AND POTATO BURRITOS



BEEF AND POTATO BURRITOS image

Categories     Beef     Dinner

Yield 4 servings

Number Of Ingredients 15

1 large baking potato
2 tbsp vegetable oil, such as safflower
3/4 pound ground beef
1 onion, chopped
1 jalapeno chile, finely chopped
1 can (14 ounces) chopped tomatoes with juice
1 1/2 tsp ground cumin
2 tsp paprika
Coarse salt
4 flour tortillas (10-inch)
1/4 cup sour cream
1/2 head iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro (optional)
1 lime, plus wedges for garnish

Steps:

  • 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 jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes. 3. Heat tortillas, one at a time, in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds. 4. 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.

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