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Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, potato and ground beef burritos. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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 is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Potato and Ground Beef Burritos is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook potato and ground beef burritos using 9 ingredients and 11 steps. Here is how you cook it.
Preparation To Make of Potato and Ground Beef Burritos:
- Get Filling
- Prepare 1 small onion
- Prepare 1 1/2 lb ground beef
- Get 2 tbsp olive oil
- Get 2 tsp Montreal seasoning, or teaspoon each of salt and pepper
- Prepare 1 1/2 tsp cumin powder
- Get 1 large or two small potatoes
- Take 3 jalapeño slices per burrito, optional
- Take 1 packages of 10-12 flour tortillas
If the potatoes aren't getting tender and there isn't much liquid in the pot just add a bit more water. You will add the potatoes back into the burrito mixture at the very end. Cook until the beef in thouroughly browned. Once the beef is cooked, add in the tomatoes and the remainder of.
How to Process To Make Potato and Ground Beef Burritos:
- 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.
To the hot skillet, add the remaining onion and sauté until the onion becomes transparent. Add the ground beef, stir, and cook thoroughly. Once the ground beef is done, drain and return to the skillet. 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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