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Fast and Easy Beef and Potato Burritos Recipe

Monday's Leftovers: Beef and Potato Burritos

After a hectic start to the week, a late night taqueria run might sound terribly tempting, but avoid the caloric pitfalls of eating out by making your own version of a taqueria special at home: beef and potato burritos.

Build a healthier burrito, starting with last night's 90-percent lean ground beef and aromatics such as onion and jalapeño for heat. Save yourself time and effort by browning the beef, reducing the tomatoes, and heating the tortillas all in the same pan. You'll be surprised by how little effort this Mexican meal takes. Continue reading for the recipe.

Beef and Potato Burritos

Beef and Potato Burritos

Fast and Easy Beef and Potato Burritos Recipe 2010-11-19 16:08:45

Ingredients

  1. 1 large baking potato
  2. 2 tablespoons vegetable oil, such as safflower
  3. 3/4 pound ground beef
  4. 1 onion, chopped
  5. 1 jalapeno chile, finely chopped
  6. 1 can (14 ounces) chopped tomatoes with juice
  7. 1 1/2 teaspoons ground cumin
  8. 2 teaspoons paprika
  9. Coarse salt
  10. 4 flour tortillas (10-inch)
  11. 1/4 cup sour cream
  12. 1/2 head iceberg lettuce, shredded
  13. 1/4 cup grated Monterey Jack
  14. 1/4 cup fresh cilantro (optional)
  15. 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.

Serves 4.

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