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A close-up featured image showcases a delicious Beef And Potato Burrito, ready to be enjoyed.
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.