Back to Beef-and-Potato Burritos All Reviews for Beef-and-Potato Burritos - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 beef burritos
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 beef burritos
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
beef burritos
beef burritos
Ingredients
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
Directions
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.
Reviews (11)
Add Rating & Review 33 Ratings 5 star values: 14 4 star values: 11 3 star values: 3 2 star values: 4 1 star values: 1
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Reviews (11)
Add Rating & Review 33 Ratings 5 star values: 14 4 star values: 11 3 star values: 3 2 star values: 4 1 star values: 1
Add Rating & Review
33 Ratings 5 star values: 14 4 star values: 11 3 star values: 3 2 star values: 4 1 star values: 1
33 Ratings 5 star values: 14 4 star values: 11 3 star values: 3 2 star values: 4 1 star values: 1
33 Ratings 5 star values: 14 4 star values: 11 3 star values: 3 2 star values: 4 1 star values: 1
5 star values: 14 4 star values: 11 3 star values: 3 2 star values: 4 1 star values: 1
Martha Stewart Member Rating: Unrated 05/03/2015 I loved this recipe but I made a few changes. Instead of beef I used sea bass. And instead of potatoes I used brown rice. And I didn't actually make a burrito but instead put the fish on top of the rice and served with a mango chutney. Thanks for posting this recipe. Martha Stewart Member Rating: 4 stars 09/25/2014 This is a good basic recipe but it needs extra spice and your own special add-ins. Great thing is it leaves you room to get creative. Its never the same twice for me! This evening, I added chipotle chile powder, beef base and minced garlic. I always put the onion, jalapeno and garlic in when browning the meat. Made some Mexican rice and pinto beans for sides. Picked up fresh handmade tortillas at the local Mexican grocer. So good! Martha Stewart Member Rating: Unrated 09/30/2012 This was a decent, hearty dinner that I'll probably make again, but with some changes: I hate having crunchy, undercooked onions in my burrito, and that's what you get with this recipe. Next time I'll throw the onion in at the same time as the potatoes so it cooks all the . Even with 1.5 lbs of beef, and some extra seasoning, this was a bit bland, but served with cheddar cheese and homemade guacamole, and with Cook's Illustrated Mexican rice on the side, this was pretty good! Martha Stewart Member Rating: Unrated 01/25/2012 I have made this dish many times and it always turns out great. I probably tend to use 1lb+ of ground beef which counter acts the potato flavor a bit. Have also used canned tomato with green chilies instead of plain with jalapeno. Martha Stewart Member Rating: 3 stars 04/29/2011 I liked this dish. True, there is a potato flavor, but if you leave the ribs and seeds of the jalapeno in, there is a spicy flavor as well. Plus, the lime makes this taco feel very fresh. Overall, this wasn't my favorite taco, but I do think it's worth a few tries. Martha Stewart Member Rating: Unrated 01/15/2011 I agree with the below comment, I didn't think this dish was that flavorful, all I tasted was potato. Maybe adding some additional fresh herbs and/or vegis would help? Not a favorite. Martha Stewart Member Rating: Unrated 08/07/2010 Not in love with this. The flavors were muted and the only thing that came through was the potato. Maybe my spices were too old. Martha Stewart Member Rating: Unrated 10/21/2009 Great meal and EASY enough for me to handle Martha Stewart Member Rating: Unrated 02/28/2009 These are our favorite home made burritos. I don't peel the potatoes to give them more flavor and authenticity. The peels taste wonderful when toasted and give a complex taste to the burrito. I remove them before cooing the beef and put back together when assembling the burrito. We used double the cilantro and no lettuce. Martha Stewart Member Rating: Unrated 09/05/2008 These were very tasty! I did not use cheese or cilantro (don't care for it). I also substituted steak for the ground beef! It was a very nice instead of the ground beef! Martha Stewart Member Rating: Unrated 06/06/2008 One of our favourite recipes (we do not add the jalapenos as we don't like too spicy). Recently used spinach tortillas which added fun colour. I don't peel the potatoes (added nutrition there too) and usually cook them and then take them out, cook the meat, add in the rest, and stir in the potatoes last. Recipe turn out perfect every time. This is one of my husband's all-time favourites and one of my favourite ever Everyday Food recipes.Martha Stewart Member
Rating: Unrated 05/03/2015
I loved this recipe but I made a few changes. Instead of beef I used sea bass. And instead of potatoes I used brown rice. And I didn’t actually make a burrito but instead put the fish on top of the rice and served with a mango chutney. Thanks for posting this recipe.
Rating: Unrated
Rating: 4 stars 09/25/2014
This is a good basic recipe but it needs extra spice and your own special add-ins. Great thing is it leaves you room to get creative. Its never the same twice for me! This evening, I added chipotle chile powder, beef base and minced garlic. I always put the onion, jalapeno and garlic in when browning the meat. Made some Mexican rice and pinto beans for sides. Picked up fresh handmade tortillas at the local Mexican grocer. So good!
Rating: 4 stars
Rating: Unrated 09/30/2012
This was a decent, hearty dinner that I’ll probably make again, but with some changes: I hate having crunchy, undercooked onions in my burrito, and that’s what you get with this recipe. Next time I’ll throw the onion in at the same time as the potatoes so it cooks all the . Even with 1.5 lbs of beef, and some extra seasoning, this was a bit bland, but served with cheddar cheese and homemade guacamole, and with Cook’s Illustrated Mexican rice on the side, this was pretty good!
Rating: Unrated 01/25/2012
I have made this dish many times and it always turns out great. I probably tend to use 1lb+ of ground beef which counter acts the potato flavor a bit. Have also used canned tomato with green chilies instead of plain with jalapeno.
Rating: 3 stars 04/29/2011
I liked this dish. True, there is a potato flavor, but if you leave the ribs and seeds of the jalapeno in, there is a spicy flavor as well. Plus, the lime makes this taco feel very fresh. Overall, this wasn’t my favorite taco, but I do think it’s worth a few tries.
Rating: 3 stars
Rating: Unrated 01/15/2011
I agree with the below comment, I didn’t think this dish was that flavorful, all I tasted was potato. Maybe adding some additional fresh herbs and/or vegis would help? Not a favorite.
Rating: Unrated 08/07/2010
Not in love with this. The flavors were muted and the only thing that came through was the potato. Maybe my spices were too old.
Rating: Unrated 10/21/2009
Great meal and EASY enough for me to handle
Rating: Unrated 02/28/2009
These are our favorite home made burritos. I don’t peel the potatoes to give them more flavor and authenticity. The peels taste wonderful when toasted and give a complex taste to the burrito. I remove them before cooing the beef and put back together when assembling the burrito. We used double the cilantro and no lettuce.
Rating: Unrated 09/05/2008
These were very tasty! I did not use cheese or cilantro (don’t care for it). I also substituted steak for the ground beef! It was a very nice instead of the ground beef!
Rating: Unrated 06/06/2008
One of our favourite recipes (we do not add the jalapenos as we don’t like too spicy). Recently used spinach tortillas which added fun colour. I don’t peel the potatoes (added nutrition there too) and usually cook them and then take them out, cook the meat, add in the rest, and stir in the potatoes last. Recipe turn out perfect every time. This is one of my husband’s all-time favourites and one of my favourite ever Everyday Food recipes.
All Reviews for Beef-and-Potato Burritos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beef-and-Potato Burritos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
