My dad is a total meat and potatoes guy, so I'm always looking for creative and innovative ways to give him what he likes. The regular meat and potato combinations of steak/mashed potatoes and burger/fries can get old really quickly. That's why this recipe, where beef and potatoes act as the spicy filling to a delectable burrito, will be a total hit. It even has his favorite kind of lettuce: iceberg! I know the main man in my life is going to really enjoy this recipe, but how about yours? To make this meat and potatoes meal tonight just read more
1 large baking potato
2 tablespoons canola oil
3/4 pound ground beef
1 onion, chopped
1 jalapeno chile, finely chopped
1 (14 ounces) chopped tomatoes with juice
1 1/2 teaspoons ground cumin
2 teaspoons paprika
4 (10-inch) flour tortillas
1/4 cup sour cream
0.5 iceberg lettuce, shredded
1/4 cup grated Monterey Jack
1/4 cup fresh cilantro, (optional)
1 lime, plus wedges for garnish
- 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 jalapeño; cook, stirring, 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.