BURRITOS - BEEF AND POTATO

By akselden

Ingredients

• 1 large baking potato
• 2 T. canola oil
• 3/4 lb. ground beef
• 1 onion, chopped
• 1 jalapeno chile, finely chopped
• 1 can (14 oz.) chopped tomatoes with juice
• 1 1/2 tsp. ground cumin
• 2 tsp. paprika
• salt
• 4 flour tortillas (lO-inch)
• 1/4 C. sour cream
• 1/2 head iceberg lettuce, shredded
• 1/4 C. grated Monterey Jack
• 1/4 C. fresh cilantro (optional)
• 1 lime, plus wedges for garnish

Preparation

Step 1

1. 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.

2. Add beef, onion, and jalapeno; cook, stirring until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 tsp. salt; cook until liquid has evaporated about 6 minutes.

3. Heat tortillas one at a time in a dry skillet over medium-high heat, turning once, until lightly browned, about 10 seconds.

4. Layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold to enclose. Serve garnished with lime wedges.