Ground Beef Burrito and Potatoes
Ingredients:
(Ground Beef Seasoning)
2 TBS Chili Powder
1 TBS Cumin Powder
1 TBS Garlic Salt
2 tsp Cornstarch
1.5 tsp hot smoked paprika (or regular paprika)
1/2 tsp ground coriander
1/2 tsp cayenne pepper
Put into a mason jar, or small tupperware, shake together. Use approximately 2 TBS of the mix per pound of ground beef.
(Burrito — Adjust Quantities as Desired)
12 inch Tortillas
Ground Beef (93% lean)
Shredded cheese of your choice (e.g. colby jack)
Shredded Lettuce
Sour Cream
Rice (e.g. cilantro lime, or stove top Mexican)
Diced white onion
(Potatoes)
2–3 Medium Russets
2 TBS Olive Oil
1/4–1/2 Cup Shredded Cheese
1/4 Cup Nacho Cheese (queso dip from the chip aisle does well)
1 TBS Garlic Salt
Preparation:
Wash/Clean potatoes, and dice into 1/2 inch cubes.
Dice Onion, shred lettuce, shred cheese. If preparing rice, do so now.
Heat 2 TBS Oil in a 10 inch fry pan to medium heat
Begin frying your potatoes off, seasoning with garlic salt after they are well coated in oil.
As the potatoes begin cooking, in a large skillet begin browning your ground beef. Break it up and stir frequently to get it cooked. Do not drain. When the beef is done browning, remove from heat, and add the appropriate amount of seasoning mix. Stir thoroughly, and allow a moment for the flavors to sink in.
As the potatoes finish up, remove them from heat, and place them into a bowl. Mix with the nacho and shredded cheese until the cheese are melting together.
Wipe out the frying pan and place back onto medium high heat. Place the tortilla presentation side up into the fry pan. It may run up the sides, and that’s ok. Heat for approximately 15–20 seconds, reduce heat to medium, and turn over. Sprinkle the tortilla with shredded cheese. As it begins melting, slide out of a pan onto a cutting board. Fill your burrito with your desired ingredients, focusing most of your effort on an even spread for approximately 2/3 of the burrito. You’ll need space to roll.
Roll the burrito up, tucking the ingredients in, and folding in the sides tightly. This is where having a larger tortilla comes in handy. After the Burrito is folded, place back into a pan on medium high heat, fold side down. Brown for approximately 10–15 seconds, and flip carefully over. Turn off the heat and let the residual heat of the pan brown the presentation side.
Plate up and enjoy.
