Beef and Potato Burritos

This is one of our all-time favourites. I have been making them for years and they fall into the “Andrew’s Favourites” category as well!

I came across this recipe in my Everyday Food Magazine and have been making them ever since. I have played with the recipe a bit and adapted it slightly from the original.

Ingredients:

  • 1 large baking potato (russet), washed and dried
  • 1 tablespoon of canola oil
  • 1 pound (0.454 kg) of extra lean ground beef
  • 1 onion, chopped (about 1 cup)
  • 540 ml can of Aylmer Accents Spicy Red Pepper Petite Cut stewed tomatoes (or just plain diced tomatoes will do – however, these add a punch of extra flavour). The Aylmer’s Accents Chili flavour would also work.
  • Burrito Spice Mix: Combine 2 teaspoons paprika with 1 1/2 teaspoons ground cumin and 1 teaspoon of kosher salt
  • 1 package of 10 large flour tortillas
  • 1 lime
  • Burrito Toppings: sour cream, lettuce, grated monteray jack cheese and cilantro

Directions:

  1. With the skin left on, cut the potato into small cubes and place in a microwave safe bowl. Cook for 2 minutes, stir, and cook for 1 more minute. This helps to pre-cook the potato so you do not have to fry it for so long in the pan.
  2. Heat the canola oil in a large frying pan (12″) on medium high heat. Add the potatoes and season with some salt (about 1/4 teaspoon), pepper (a few grinds) and a small sprinkling of paprika. This will add flavour to the potatoes and the burrito. Cook the potatoes until they are golden on all sides and crispy. Remove potatoes from the heat and place in a clean bowl. You will add the potatoes back into the burrito mixture at the very end.
  3. With the same pan heated to medium-high, cook the ground beef and onions with 1 teaspoon of the spice mix. Cook until the beef in thouroughly browned.
  4. Once the beef is cooked, add in the tomatoes and the remainder of the spice mix, and combine well. Cook until the liquid has evaporated (about 6-10 minutes).
  5. Stir in the potatoes to the burrito mixture and turn off the heat.
  6. Leaving space on the bottom and the sides layer your flour tortilla with sour cream, lettuce, beef mixture, cheese and cilantro. If you desire squeeze a wedge of lime on top of the filling (it adds flavour and freshness!). Fold the bottom of the tortilla up and then fold sides together leaving the top open and dig in!
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6 thoughts on “Beef and Potato Burritos

  1. Pingback: Happy Cinco de Mayo! | Kara's Favourite Recipes

  2. Pingback: My Favourite Back-to-School Recipes | Kara's Favourite Recipes

  3. Pingback: Freezable Meals | Kara's Favourite Recipes

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