Beef and Potato Burritos

By ForkAndTheCork

Ingredients

• 1 large baking potato
• 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
• Coarse salt
• 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

Preparation

Step 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.

Add beef, onion, and jalapeno; cook, breaking up meat with a spoon, until beef is thoroughly browned, about 4 minutes. Add tomatoes and juice, cumin, paprika, and 1 teaspoon salt; cook until liquid has evaporated, about 6 minutes.

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

Leaving space on bottom and sides, layer tortillas with sour cream, lettuce, beef mixture, cheese, and cilantro, if using; squeeze lime juice on top. Fold bottom upward, covering filling by 2 inches. Fold each side to overlap, leaving the top end open. Serve garnished with lime wedges.