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Under 30 Minutes

Beef-and-Potato Burritos

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

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Beef-and-Potato Burritos

Source: Everyday Food, March/April 2003


  • 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


  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.

Reviews (11)

  • gregphi 3 May, 2015

    I loved this recipe but I made a few changes. Instead of beef I used sea bass. And instead of potatoes I used brown rice. And I didn't actually make a burrito but instead put the fish on top of the rice and served with a mango chutney. Thanks for posting this recipe.

  • luadams2 25 Sep, 2014

    This is a good basic recipe but it needs extra spice and your own special add-ins. Great thing is it leaves you room to get creative. Its never the same twice for me! This evening, I added chipotle chile powder, beef base and minced garlic. I always put the onion, jalapeno and garlic in when browning the meat. Made some Mexican rice and pinto beans for sides. Picked up fresh handmade tortillas at the local Mexican grocer. So good!

  • rhodes molly 30 Sep, 2012

    This was a decent, hearty dinner that I'll probably make again, but with some changes: I hate having crunchy, undercooked onions in my burrito, and that's what you get with this recipe. Next time I'll throw the onion in at the same time as the potatoes so it cooks all the . Even with 1.5 lbs of beef, and some extra seasoning, this was a bit bland, but served with cheddar cheese and homemade guacamole, and with Cook's Illustrated Mexican rice on the side, this was pretty good!

  • LClaas 25 Jan, 2012

    I have made this dish many times and it always turns out great. I probably tend to use 1lb+ of ground beef which counter acts the potato flavor a bit. Have also used canned tomato with green chilies instead of plain with jalapeno.

  • liz_alchemist 29 Apr, 2011

    I liked this dish. True, there is a potato flavor, but if you leave the ribs and seeds of the jalapeno in, there is a spicy flavor as well. Plus, the lime makes this taco feel very fresh. Overall, this wasn't my favorite taco, but I do think it's worth a few tries.

  • annadanielle 15 Jan, 2011

    I agree with the below comment, I didn't think this dish was that flavorful, all I tasted was potato. Maybe adding some additional fresh herbs and/or vegis would help? Not a favorite.

  • linda yann 7 Aug, 2010

    Not in love with this. The flavors were muted and the only thing that came through was the potato. Maybe my spices were too old.

  • DavidRush 21 Oct, 2009

    Great meal and EASY enough for me to handle

  • tiffanyburns 28 Feb, 2009

    These are our favorite home made burritos. I don't peel the potatoes to give them more flavor and authenticity. The peels taste wonderful when toasted and give a complex taste to the burrito. I remove them before cooing the beef and put back together when assembling the burrito. We used double the cilantro and no lettuce.

  • omjolnir 5 Sep, 2008

    These were very tasty! I did not use cheese or cilantro (don't care for it). I also substituted steak for the ground beef! It was a very nice instead of the ground beef!

  • kara ae heald 6 Jun, 2008

    One of our favourite recipes (we do not add the jalapenos as we don't like too spicy). Recently used spinach tortillas which added fun colour. I don't peel the potatoes (added nutrition there too) and usually cook them and then take them out, cook the meat, add in the rest, and stir in the potatoes last. Recipe turn out perfect every time. This is one of my husband's all-time favourites and one of my favourite ever Everyday Food recipes.

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