Potato and Ground Beef Burritos. 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. Mix ground beef, chili powder, garlic powder, and onion together until fully combined.

Potato and Ground Beef Burritos Mexican Burrito Casserole The Red Painted Cottage. Fold bottom and sides of tortilla over filling and roll up. Wrap each burrito in foil; place on a baking sheet.

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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. Mix ground beef, chili powder, garlic powder, and onion together until fully combined.

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Composition Potato and Ground Beef Burritos:

You need for Filling.
Give 1 small for onion.
Need 1 1/2 lb - ground beef.
Give 2 tbsp olive oil.
You need 2 tsp - Montreal seasoning, or teaspoon each of salt and pepper.
Require 1 1/2 tsp of cumin powder.
You need 1 large or two small potatoes.
Prepare 3 - jalapeño slices per burrito, optional.
Provide 1 packages - of 10-12 flour tortillas.

Freeze option: Cool filling before making burritos. In a large skillet over medium high heat, add ground beef, onion and bell pepper. Drain, place back in skillet and turn heat to medium heat. Remove from beef mixture from skillet; keep warm.

Potato and Ground Beef Burritos making:

Peel and cut potato into half-inch cubes and set aside..
Dice onion..
Heat a medium lidded pan on high heat for a few minutes then add in the olive oil to just below smoking point..
Add onion and saute a few minutes until it begins to brown..
Add ground beef and break up as it browns, meanwhile the Montreal seasoning or salt/pepper should be added at this point..
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..
Replace pan to high heat, pushing meat to sides so fat is heating in the middle..
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..
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..
Remove from heat when potatoes are tender then taste for salt and pepper, adding some if needed..
Heat tortillas in a very hot dry pan. Roll 3-4 tablespoons of filling into each one adding jalapeños as desired..

Here's a little bit of a twist on the normal burrito. Potato bits added to the filling adds a creamy texture to these tasty burritos. Peel and dice some potatoes and add them to the shredded meat in the pot. Cover and simmer over medium heat until the potatoes are tender. Make sure to keep an eye on liquid.

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