Recipe: Tasty Potato and Ground Beef Burritos

Potato and Ground Beef Burritos. Welcome The Aroma Of Sizzling Ground Beef with Guided Recipes by Kraft®. Continue to allow the ground beef to brown without lowering the temperature until the beef is well browned and has just begun to *slightly* caramelize and the liquid has evaporated. Remove from heat and quickly take out all but three tablespoons of the fat.

At this point, you can cool and freeze this mixture to put the burritos together another day, or use for tacos or enchiladas, or whatever. The Best Mexican Burrito Potato Recipes on Yummly Mexican Burrito Casserole The Red Painted Cottage. You can cook Potato and Ground Beef Burritos using 9 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Potato and Ground Beef Burritos

1. You need of Filling.
2. Prepare 1 small of onion.
3. You need 1 1/2 lb of ground beef.
4. You need 2 tbsp of olive oil.
5. You need 2 tsp of Montreal seasoning, or teaspoon each of salt and pepper.
6. Prepare 1 1/2 tsp of cumin powder.
7. Prepare 1 large of or two small potatoes.
8. It's 3 of jalapeño slices per burrito, optional.
9. You need 1 packages of of 10-12 flour tortillas.

Fold bottom and sides of tortilla over filling and roll up. Wrap each burrito in foil; place on a baking sheet. Freeze option: Cool filling before making burritos. Ground beef and refried bean burritos are baked under a creamy sauce and topped with cheese. "My picky sweetheart and I REALLY liked this recipe," says Shellee. "I did not make any changes except to add chili sauce as an option at the table since we enjoy spicy food.

Potato and Ground Beef Burritos instructions

1. Peel and cut potato into half-inch cubes and set aside..
2. Dice onion..
3. Heat a medium lidded pan on high heat for a few minutes then add in the olive oil to just below smoking point..
4. Add onion and saute a few minutes until it begins to brown..
5. Add ground beef and break up as it browns, meanwhile the Montreal seasoning or salt/pepper should be added at this point..
6. Continue to allow the ground beef to brown without lowering the temperature until the beef is well browned and has just begun to *slightly* caramelize and the liquid has evaporated. Remove from heat and quickly take out all but three tablespoons of the fat..
7. Replace pan to high heat, pushing meat to sides so fat is heating in the middle..
8. In quick succession, stir in first the cumin powder agitating briefly, followed by the diced potatoes stirring first to coat with oil, then mixing with the meat..
9. Reduce heat to very low and cover tightly. Allow to cook, covered, for 5 to 10 minutes, checking and stirring once or twice to prevent burning and to see that the potatoes have finished..
10. Remove from heat when potatoes are tender then taste for salt and pepper, adding some if needed..
11. Heat tortillas in a very hot dry pan. Roll 3-4 tablespoons of filling into each one adding jalapeños as desired..

Drain, place back in skillet and turn heat to medium heat. I decided to try my hand again and recreating the shredded beef and potato dish that I gew up loving. The previous recipe contains way more green chile and less potatoes. I decided to try a different cut of beef and add extra potatoes. This was more like what I remember from the hot green potato and beef burritos.

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