How to Cook Delicious Potato and Ground Beef Burritos

How to Cook Delicious Potato and Ground Beef Burritos Delicious, fresh and tasty.

Potato and Ground Beef Burritos. Continue to allow the ground beef to brown without lowering the temperature until the beef is well browned and has just begun to slightly caramelize and the liquid has evaporated. Remove from heat and quickly take out all but three tablespoons of the fat. Mix ground beef, chili powder, garlic powder, and onion together until fully combined.

Peel and dice some potatoes and add them to the shredded meat in the pot.

Cover and simmer over medium heat until the potatoes are tender.

Make sure to keep an eye on liquid.

You can have Potato and Ground Beef Burritos using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Potato and Ground Beef Burritos

1. It’s of Filling.

2. You need 1 small of onion.

3. You need 1 1/2 lb of ground beef.

4. It’s 2 tbsp of olive oil.

5. Prepare 2 tsp of Montreal seasoning, or teaspoon each of salt and pepper.

6. Prepare 1 1/2 tsp of cumin powder.

7. It’s 1 large of or two small potatoes.

8. You need 3 of jalapeño slices per burrito, optional.

9. Prepare 1 packages of of 10-12 flour tortillas.

If the potatoes aren't getting tender and there isn't much liquid in the pot just add a bit more water.

To the hot skillet, add the remaining onion and sauté until the onion becomes transparent.

Add the ground beef, stir, and cook thoroughly.

Once the ground beef is done, drain and return to the skillet.

Potato and Ground Beef Burritos instructions

1. Peel and cut potato into half-inch cubes and set aside..

2. Dice onion..

3. Heat a medium lidded pan on high heat for a few minutes then add in the olive oil to just below smoking point..

4. Add onion and saute a few minutes until it begins to brown..

5. Add ground beef and break up as it browns, meanwhile the Montreal seasoning or salt/pepper should be added at this point..

6. Continue to allow the ground beef to brown without lowering the temperature until the beef is well browned and has just begun to slightly caramelize and the liquid has evaporated. Remove from heat and quickly take out all but three tablespoons of the fat..

7. Replace pan to high heat, pushing meat to sides so fat is heating in the middle..

8. In quick succession, stir in first the cumin powder agitating briefly, followed by the diced potatoes stirring first to coat with oil, then mixing with the meat..

9. Reduce heat to very low and cover tightly. Allow to cook, covered, for 5 to 10 minutes, checking and stirring once or twice to prevent burning and to see that the potatoes have finished..

10. Remove from heat when potatoes are tender then taste for salt and pepper, adding some if needed..

11. Heat tortillas in a very hot dry pan. Roll 3-4 tablespoons of filling into each one adding jalapeños as desired..

Beef, Potato, & Pinto Burritos ~ Hearty and satisfying, these burritos can be made quickly and will feed a crowd with a hidden veggie.

I was craving a breakfast burrito with eggs, bacon, potatoes, chorizo, and veggies for dinner.

Fold bottom and sides of tortilla over filling and roll up.

Wrap each burrito in foil; place on a baking sheet.

Freeze option: Cool filling before making burritos.