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Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, potato and ground beef burritos. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Potato and Ground Beef Burritos is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Potato and Ground Beef Burritos is something that I have loved my whole life. They’re fine and they look wonderful.
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.
To begin with this recipe, we must prepare a few components. You can have potato and ground beef burritos using 9 ingredients and 11 steps. Here is how you cook that.
Active ingredients of Potato and Ground Beef Burritos:
- Take Filling
- Prepare 1 small onion
- Take 1 1/2 lb ground beef
- Prepare 2 tbsp olive oil
- Take 2 tsp Montreal seasoning, or teaspoon each of salt and pepper
- Prepare 1 1/2 tsp cumin powder
- Take 1 large or two small potatoes
- Make ready 3 jalapeño slices per burrito, optional
- Make ready 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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