advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Beef-and-Potato Burritos

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

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

Source: Everyday Food, March/April 2003

Ingredients

  • 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

Directions

  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

Related Topics