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. Serves 4.
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
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