BEEF AND POTATO BURRITO ULTIMATE

Crave that satisfying, handheld explosion of savory goodness that only a perfectly crafted burrito can provide? Forget bland fillings and dry tortillas because this Beef And Potato Burrito recipe is about to become your weeknight dinner champion, delivering a hearty, flavorful experience from the first bite to the very last, and I promise you, it’s easier than you think!

Ingredients

For the Beef and Potato Filling:

• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 2 medium russet potatoes, peeled and cubed
• 1/2 cup frozen corn
• 1/4 cup chopped cilantro
• Salt and pepper to taste

For the Burritos:

• 6-8 large flour tortillas (burrito size)
• 1 cup shredded cheddar cheese (or your favorite cheese)
• Sour cream, for serving (optional)
• Guacamole, for serving (optional)
• Salsa, for serving (optional)

Let’s Prep: Your Mise en Place

Before we even turn on the stove, let’s get organized. This makes the whole cooking process smoother and more enjoyable. It’s all about setting yourself up for success!

• Chop the onion and mince the garlic.
• Peel and cube the potatoes into roughly 1/2-inch pieces – consistency is key!
• Gather all your spices and have them ready to go.
• Shred the cheese.

Step-by-Step Instructions

Making the Beef and Potato Filling:

1. Brown the Beef: In a large skillet or Dutch oven over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Drain off any excess grease. Nobody wants a greasy burrito!
2. Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. This is where the flavor party starts!
3. Spice it Up: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant. Toasting the spices really unlocks their flavor potential.
4. Add Tomatoes and Broth: Pour in the diced tomatoes (undrained) and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Those browned bits are pure flavor gold!
5. Cook the Potatoes: Add the cubed potatoes to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender. Check them with a fork – they should be easily pierced. If you’re looking for another great recipe that features potato, check out this Cajun Potato Soup.
6. Thicken the Filling: Remove the lid and increase the heat to medium. Cook for a few more minutes, stirring occasionally, until the sauce has thickened slightly. You want a nice, saucy consistency, but not too watery.
7. Finishing Touches: Stir in the frozen corn and chopped cilantro. Season with salt and pepper to taste. Give it a final taste and adjust the seasoning as needed.

Assembling the Burritos:

1. Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. This makes them more pliable and less likely to tear.
2. Fill the Burritos: Lay a tortilla flat on a clean surface. Spoon about 1/2 to 3/4 cup of the beef and potato filling onto the center of the tortilla. Top with a generous sprinkle of shredded cheese. Don’t overfill them, or they’ll be impossible to roll!
3. Fold and Roll: Fold in the sides of the tortilla over the filling. Then, tightly roll the burrito from the bottom up, tucking in the filling as you go. Think of it like wrapping a present!
4. Seal (Optional): If desired, you can sear the burritos in a dry skillet over medium heat for a minute or two per side to seal them and give them a golden-brown color. This is especially great if you’re making them ahead of time.
5. Serve: Serve immediately with sour cream, guacamole, and salsa, if desired. Enjoy every delicious bite!

Pro Tips for Burrito Bliss

• Don’t Overfill: This is the #1 burrito mistake! Overfilling leads to messy burritos that fall apart. Less is more, especially when you’re just starting out.
• Warm Tortillas are Key: Cold tortillas are stiff and prone to tearing. Warming them up makes them pliable and easy to roll.
• Cheese Placement Matters: Putting the cheese directly on top of the filling helps it melt and bind everything together.
• Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Black beans, rice, pico de gallo, or even a drizzle of hot sauce can take your burritos to the next level.
• Make Ahead Option: You can assemble the burritos ahead of time and store them in the refrigerator for up to 24 hours. Just sear them in a skillet before serving.
• Freezer Friendly: These burritos are also freezer-friendly! Wrap them tightly in plastic wrap and then in foil. They’ll keep in the freezer for up to 3 months. To reheat, thaw them in the refrigerator overnight and then sear them in a skillet or microwave them.

Variations: Customize Your Burrito!

Spicy Beef and Potato Burrito:

• Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef and potato filling.
• Use a spicy cheese, such as pepper jack.
• Serve with jalapenos or a spicy salsa.

Vegetarian Beef and Potato Burrito:

• Omit the ground beef and add more potatoes or other vegetables, such as bell peppers, zucchini, or mushrooms.
• Use vegetable broth instead of beef broth.
• Add a can of drained and rinsed black beans for extra protein.

Loaded Beef and Potato Burrito:

• Add cooked rice, black beans, guacamole, pico de gallo, and extra cheese to your burrito.
• Make a Birria Tacos Recipe inspired burrito and dip it in the sauce.

Serving Suggestions: Level Up Your Meal

• Serve your Beef and Potato Burritos with a side of Mexican rice and refried beans for a complete and satisfying meal.
• Top them with a dollop of sour cream, guacamole, and your favorite salsa.
• Cut them in half and serve them as appetizers or party snacks.
• Pair them with a refreshing margarita or a cold Mexican beer.
• Consider serving a warm casserole such as this Steak And Cheddar Potato Casserole for a family gathering.

Beef Beyond Burritos: Other Delicious Ideas

Ground beef is so versatile! If you’re looking for more ways to use it up, check out these other tasty recipes:

• Baked Ground Beef Tacos: A quick and easy weeknight dinner that’s always a hit.
• Asian-style Ground Beef Lettuce Wraps: A light and flavorful option that’s perfect for warmer weather.
• Beef Pasta Recipe: A comforting and satisfying meal that’s ready in under 30 minutes.

Troubleshooting: Burrito Rescue!

• Tortillas Tearing? Warm them properly! And don’t overfill the burritos.
• Filling Too Watery? Cook it for a few more minutes without the lid to allow the excess liquid to evaporate.
• Burritos Not Staying Closed? Use a toothpick to secure them until they’re seared.
• Filling Bland? Add more spices or a dash of hot sauce!

Storage and Reheating

Storing Leftovers:

Store leftover beef and potato filling in an airtight container in the refrigerator for up to 3-4 days. Assembled burritos can also be stored in the refrigerator for up to 24 hours.

Reheating:

Reheat the beef and potato filling in a skillet over medium heat or in the microwave. Reheat assembled burritos in a dry skillet over medium heat, in the microwave, or in the oven at 350°F (175°C) until heated through.

So grab your ingredients, fire up the stove, and get ready to create a Beef And Potato Burrito that will rival your favorite taqueria, guaranteeing a delicious and satisfying meal that’s sure to impress. Happy cooking!

Lady Maria

Beef and Potato Burrito Ultimate

This Beef and Potato Burrito recipe delivers a hearty and flavorful experience. With seasoned ground beef, tender potatoes, and melted cheese all wrapped in a warm tortilla, it’s an ultimate comfort food. Easy to make and perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper optional
• 1 cup beef broth
• 2 medium russet potatoes, peeled and cubed
• 1/2 cup frozen corn
• 1/4 cup chopped cilantro
• Salt to taste
• Pepper to taste
• 6-8 large flour tortillas burrito size
• 1 cup shredded cheddar cheese or your favorite cheese
• Sour cream optional

Equipment

• Large skillet or Dutch oven
• knife
• Cutting board
• Measuring spoons
• Measuring cups
• spoon
• Fork
• Dry skillet
• Microwave (optional)
• Paper towels (optional)

Method

 

1. In a large skillet or Dutch oven over medium-high heat, brown the ground beef. Break it up with a spoon as it cooks. Drain off any excess grease.
2. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
4. Pour in the diced tomatoes (undrained) and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. Add the cubed potatoes to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
6. Remove the lid and increase the heat to medium. Cook for a few more minutes, stirring occasionally, until the sauce has thickened slightly.
7. Stir in the frozen corn and chopped cilantro. Season with salt and pepper to taste. Adjust the seasoning as needed.
8. Warm the tortillas in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds.
9. Lay a tortilla flat on a clean surface. Spoon about 1/2 to 3/4 cup of the beef and potato filling onto the center of the tortilla. Top with a generous sprinkle of shredded cheese.
10. Fold in the sides of the tortilla over the filling. Then, tightly roll the burrito from the bottom up, tucking in the filling as you go.
11. If desired, you can sear the burritos in a dry skillet over medium heat for a minute or two per side to seal them and give them a golden-brown color.
12. Serve immediately with sour cream, guacamole, and salsa, if desired.

Notes

Don’t overfill the burritos to prevent them from falling apart. Warm tortillas are key to easy rolling. Cheese placement matters: put it directly on top of the filling to help it melt and bind everything together. For a spicier burrito, add cayenne pepper or hot sauce. Vegetarian option: Omit the beef and add more potatoes or vegetables. Make ahead: Assemble the burritos and store in the refrigerator for up to 24 hours, or freeze for up to 3 months. Store leftover filling in the refrigerator for 3-4 days.